Effects of Adding Pre-Fermented Fluid Prepared from Red Clover or Lucerne on Fermentation Quality and In Vitro Digestibility of Red Clover and Lucerne Silages

This study examined the effects of chopping or + blender maceration red clover lucerne on pre-fermented juice (PFJ) and determined PFJs quality silage silage. The from (PFJ-RC) (PFJ-LC) had a higher lactic acid bacteria (LAB) count than that (p < 0.05) were used as additives. Compared with Control both silages, adding PFJ increased LAB, (LA), in vitro digestibility dry matter (IVDMD) 0.05), while pH, acetic (AA), ammonia nitrogen/total nitrogen (NH3-N/TN) decreased 0.05). For PFJ-RC treatment contained greatest LAB LA lowest pH NH3-N/TN among treatments 0.05); similar results observed PFJ-LC for silages IVDMD correlated negatively AA, positively Overall, alone was better method preparing PFJ. Adding at ensiling silages. Ensiling material more positive effect fermentation parameters mentioned above. Satisfactory detected present contributed to improving