Abstract:

This study was carried out to evaluate the effects of adding fermented green juice and sorbic acid on the fermentation quality of Hunnigreen forage Sorghum silage. The treatments were as follows: control, PFJ addition, sorbic acid addition, PFJ+sorbic acid on the fresh weight basis of Hunnigreen forage Sorghum, respectively. The materials were ensiled at normal temperature and opened 60 days later. Then the fermentation quality and chemical composition of silages were analyzed. Based on results, adding PFJ, sorbic acid and PFJ+sorbic acid could significantly decrease pH, ammonia nitrogen content and the lost of gas and improved the lactic acid content, water soluble carbohydrate and dry matter recovery(P＜0.05). The results showed that adding PFJ, sorbic acid and PFJ+sorbic acid could significantly improved fermentation quality of Hunnigreen forage Sorghum silage.