Effect of Compound Additives on Nutritional Composition, Fermentation Quality, and Bacterial Community of High-Moisture Alfalfa Silage

The wilting process is required for the preparation of traditional low-moisture silage, which not only subject to interference rainfall during harvest season in many areas, but also increases labor, economic, and time costs. Therefore, this experiment, newly harvested alfalfa was supplemented with a complex additive consisting lactic acid bacteria (LAB), sucrose, corn flour, then ensiled directly order explore suitable high-moisture silage processing method. There were four groups: control (CK), 0.01 g/kg LAB plus 2% sugar (S), 5% flour (C5), (C10). results show that all types had significantly reduced detergent fiber, acetic content, ammonia/total nitrogen (p < 0.05). relative abundance Lactobacillus spp. higher 0.05), Weissella, Clostridium sensu stricto 12, Pantoea genera lower 0.05) treatments. Group S increased crude protein groups C5 C10 neutral fiber. Overall, group highest LA concentration, spp., lowest pH, nitrogen, Silage + 10% recommended achieve good fermentation high nutritional quality.