The effects of adding lactic acid bacteria and cellulase on alfalfa silage quality

Alfalfa in initial flowering stage was harvested and wilted for 0, 8, or 32 hours (DM content was 27.15%, 38.45%, and 50.87%, respectively), and was ensiled with lactic acid bacteria ＋enzyme at rates of 105 cfu/g+0.1 g/kg, 106 cfu/g+0.05 g/kg and 107 cfu/g+0.025 g/kg. This study indicated that alfalfa (DM 50.87%) without additives had lower ammonia nitrogen content, conserved more DM, CP and produced more lactic acid. The addition of lactic acid bacteria and enzyme greatly improved alfalfa silage fermentation. Alfalfa (DM 38.45%) ensiled with lactic acid bacteria ＋enzyme performed well, resulting in reduction of ammonia nitrogen content and increases of CP and more lactic acid. The silage quality of alfalfa (DM 38.45%) with the addition of 106 cfu/g lactic acid bacteria and 0.05 g/kg enzyme was better than other treats.