Effects of Additives on the Fermentation Quality, In Vitro Digestibility, and Aerobic Stability of Amaranth (Amaranthus hypochondriacus) and Wheat Bran Mixed Silage

This experiment investigated the effects of different additives on fermentation quality, in vitro digestibility, and aerobic stability amaranth wheat bran (AWB) mixed silage. In this experiment, a two-factor (moisture content × additive) completely randomized experimental design was used, with as raw silage material, moisture adjusted to 60%, 65%, 70% using bran. At each condition, treatments included groups without any (control), lactic acid bacteria (L), cellulase (E), (M). Six replicates treatment were analyzed for chemical composition, digestibility AWB after 60 days ensiling. The results showed that same L group, pH (LA) 60% (MC) group lower higher, respectively, than MC (p < 0.05). E M groups, ammonia nitrogen total (AN/TN) crude protein (IVCPD) higher time, gradually decreased material increased Under MC, IVCPD neutral detergent fiber (IVNDFD) from those control AN/TN Compared under inoculated L, E, by 33 h, 42 57 respectively. It shown addition resulted best when 60%.