Effect of Storage Period on the Fermentation Profile and Bacterial Community of Silage Prepared with Alfalfa, Whole-Plant Corn and Their Mixture

This study aimed to investigate the impact of storage time on bacterial community and fermentation profile silage prepared with alfalfa, whole-plant corn, their mixture. Fresh alfalfa corn were chopped combined in fresh weight ratios 1:0 (alfalfa, control), 0.8:0.2 (M1), 0.6:0.4 (M2), 0:1 (corn). Three silos each treatment analyzed after 30, 60, 90 d storage. With time, pH, acetic acid, propionic butyric ammonia nitrogen levels increased (p < 0.01), whereas lactic acid level decreased 0.01). Compared silage, M1, M2, silages better fermented more stable during The dominant bacteria shifted significantly from L. plantarum, buchneri, brevis acetotolerans buchneri 30 60–90 storage, diversity these silages. In conclusion, quality remarkably optimized structure well-fermented Alfalfa should be ensiled at least 20% improve stability.