Improvement of Fermentation and Nutritive Quality of Straw-grass Silage by Inclusion of Wet Hulless-barley Distillers' Grains in Tibet

  • Yuan, Xianjun (Institute of Ensiling and Processing of Grass, College of Animal Sciences and Technology, Nanjing Agricultural University) ;
  • Yu, Chengqun (Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences) ;
  • Shimojo, M. (Laboratory of Animal Feed Science, Division of Animal Science, Department of Animal and Marine Bioresource Sciences, Faculty of Agriculture, Kyushu University) ;
  • Shao, Tao (Institute of Ensiling and Processing of Grass, College of Animal Sciences and Technology, Nanjing Agricultural University)
  • Received : 2011.11.18
  • Accepted : 2012.01.08
  • Published : 2012.04.01


In order to develop methods that would enlarge the feed resources in Tibet, mixtures of hulless-barley straw and tall fescue were ensiled with four levels (0, 10%, 20%, and 30% of fresh weight) of wet hulless-barley distillers' grains (WHDG). The silos were opened after 7, 14 or 30 d of ensiling, and the fermentation characteristics and nutritive quality of the silages were analyzed. WHDG addition significantly improved fermentation quality, as indicated by the faster decline of pH, rapid accumulation of lactic acid (LA) (p<0.05), and lower butyric acid content and ammonia-N/total N (p<0.05) as compared with the control. These results indicated that WHDG additions not only effectively inhibited the activity of aerobic bacteria, but also resulted in faster and greatly enhanced LA production and pH value decline, which restricted activity of undesirable bacteria, resulting in more residual water soluble carbohydrates (WSC) in the silages. The protein content of WHDG-containing silages were significantly higher (p<0.05) higher than that of the control. In conclusion, the addition of WHDG increased the fermentation and nutritive quality of straw-grass silage, and this effect was more marked when the inclusion rate of WHDG was greater than 20%.


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