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Table 3 Effects of different additive treatments on the fermentation quality (g kg−1 DM, unless stated otherwise) of whole crop maize silage after 30 days fermentation

From: Effects of Piromyces sp. CN6 CGMCC 14449 on fermentation quality, nutrient composition and the in vitro degradation rate of whole crop maize silage

 Treatment*SEMP-value
CKFUEN
Lactic acid57.6b75.0a80.5a3.70.016
Acetic acid16.7a12.9b14.0b0.70.033
Butyric acidNDNDND
Lactic acid/acetic acid (%)3.41b5.94a5.90a0.410.005
NH3-N/total nitrogen (%)7.35a5.96b5.88b2.510.012
  1. CK: control; FU: fungus addition; EN: compound enzyme addition; SEM: standard error of means; ND: not detected
  2. *Mean values with different superscript letter within the row differ significantly (P < 0.05)