Application of previously fermented juice to improve the quality of forage corn silage

1.0%, 1.5% and 2.0% concentration of previously fermented juice was made from forage corn silage, and these previously fermented juices were used to additives for improving the quality of corn silage. In this study, different concentration previously fermented juice were added into fermented forage corn with 1% and 3% concentration NaCl and the treated forage corn was ensiled in plastic bottles under vacuum for 60 days. Treated samples were used to estimate the quality (microbial community, pH value, content of DM, CP, NDF, ADF, ADL and organic acid) and in vitro digestibility of silage. This study showed that addition of previously fermented juice significantly improved silage quality, obviously decreased pH value, significantly increased DM、CP and organic acid content (P0.05). The result of in vitro digestibility showed that addition of previously fermented juice improved silage digestibility when compared with traditional silage process, in which additives was only NaCl.