Influences of Organic Acid Salts and Bacterial Additives on Fermentation Profile, Aerobic Stability, and In Vitro Digestibility of Total Mixed Ration Silage Prepared with Wet Hulless Barley Distillers’ Grains

This study aimed to investigate the impacts of three organic acid salts and two bacterial additives on fermentation profile, in vitro digestibility gas production, aerobic stability total mixed ration (TMR) silage prepared with 10% fresh weight (FW) wet hulless barley distillers’ grains (WHDG), 35% FW common vetch, 15% whole-crop oat, straw, 30% concentrate. The (555 g kg?1 FW) was ensiled six treatments: (1) no (control); (2) calcium propionate (CAP; 0.5% FW); (3) potassium sorbate (POS; 0.1% (4) sodium diacetate (SDA; (5) Lactobacillus buchneri (LB; 1 × 106 cfu g?1 (6) casei (LAC; FW). All silos (20 L) were opened for profile analysis after 95 days fermentation, then subjected an experiment 14 days. TMR well preserved a low pH (4.32~4.51), acceptable levels butyric (1.34~1.56 dry matter), ammonia nitrogen (69.1~87.1 nitrogen). groups steady during exposure, while SDA treatment more stable lower populations undesirable microorganisms day 14. CAP, POS, treatments evidently (p < 0.05) enhanced matter (54.8~57.5 vs. 48.4%) neutral detergent fiber (48.4~51.6 41.1%) compared control. By comprehensive consideration, is recommended as additive enhance quality, stability, containing WHDG.