Effect of adding three different lactobacillus additives on Medicago sativa and Leymus chinensis silage qualities

Fermentation qualities and chemical compositions of Medicago sativa and Leymus chinensis were studied by adding three different lactobacillus additives (LD, H/MF and FS). The results showed that L. chinensis could be silaged well without adding any additives. Adding LD, FS and 0.01%H/MF markedly increased the content of lactic acid and decreased the content of butyric acid (P0.05), which meant that its fermentation qualities were improved. As to M. stativa, the pH value and content of butyric acid were increased without adding any additives and could not form good silage. High quality silage of M.stativa can not be obtained either by adding these three additives either. But its fermentation qualities were better than control when adding LD or 0.002 5% FS. In addition, there were no significant (P0.05) effects of NDF and ADF contents on both silages by adding three lactobacillus additives.