Effect of water content of sainfoin on its silage fermentation quality

In this study, sainfoin was used as the experimental material to explore the effects of different water content on silage fermentation quality. Principal component analysis was used to comprehensively evaluate the silage quality, in order to screen out the suitable water for sainfoin silage and provide data for the modulation of sainfoin silage. Sterile water was added to sainfoin with water content of 60% to obtain experimental silage with water content of 65%, 70%, and 75% respectively. After 60 days of ensiling, the sensory quality, fermentation performance, and chemical and microbial composition of the modified sainfoin were measured. The results were as follows. 1) The sensory evaluation score was highest in the silage group with a water content of 65%. 2) Water content had a significant effect on the pH, lactic acid, butyric acid, crude protein and crude ash content of sainfoin silage (P < 0.05). The pH (P = 0.037) and butyric acid (P = 0.046) in the silage group with 60% moisture content were significantly lower than the corresponding values in other treatment groups, and the content of lactic acid in silage groups with 65% and 75% moisture content was significantly higher than that in other treatment groups (P = 0.012). The crude protein content was the highest in the silage group with a moisture content of 65% (P = 0.001). 3) The content of lactic acid bacteria in sainfoin silage with water content of 65% was significantly higher than that in the other groups (P < 0.05). 4) Through principal component analysis, the quality of sainfoin silage was highest in the 65% water group, followed by the 60%, 70%, and 75% groups. Thus, 65% moisture content is optimal for sainfoin silage in the central Gansu area.