Effects of different fermentation times on nutritional components of mixed silages of Cenchrus fungigraminus and wheat bran

ZHOU Yang; WEI Yangmeng; ZHOU Wenjing; ZENG Houjun; PENG Bin

doi:10.13557/j.cnki.issn1002-2813.2025.19.020

Abstract：This experiment aimed to investigate the effects of different fermentation times on the nutritional components of mixed silage of Cenchrus fungigraminus and wheat bran.Cenchrus fungigraminus and wheat bran were mixed at a fresh weight ratio of 8∶2,and divided into four experimental groups fermented for 30(Group A),60(Group B),90(Group C),and 120 days(Group D),respectively,measured the sensory quality and nutritional components.The results showed that compared with Group A,the dry matter(DM)and crude protein(CP)concentrations in Groups B,C,and D were significantly reduced(P＜0.05),while the moisture content was significantly increased(P＜0.05),the crude fat(EE)content in Groups B,C,and D was significantly reduced(P＜0.05),and the crude fiber(CF)content in Groups B and D was significantly increased(P＜0.05),the crude ash(Ash)content was significantly increased(P＜0.05),and the neutral detergent fiber(NDF)and acid detergent fiber(ADF)concentrations showed a slow degradation trend.The pH value of Group B was the lowest(4.56),and the ammonia nitrogen(NH3-N)content and the ratio of ammonia nitrogen to total nitrogen(NH3-N/TN)in Groups C and D were significantly higher than those in other groups(P＜0.05).The concentrations of mineral elements such as phosphorus(P),calcium(Ca),and sodium(Na)in all groups were basically stable.The comprehensive evaluation based on the fuzzy mathematics membership function showed that Group B had the highest comprehensive score,and the silage quality was significantly better than that of other groups.The study indicated that when the mixture of Cenchrus fungigraminus and wheat bran was fermented for 60 days,the quality of the silage was relatively high.