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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*

SEM

P-value

CK

FU

EN

Lactic acid

57.6b

75.0a

80.5a

3.7

0.016

Acetic acid

16.7a

12.9b

14.0b

0.7

0.033

Butyric acid

ND

ND

ND

–

–

Lactic acid/acetic acid (%)

3.41b

5.94a

5.90a

0.41

0.005

NH3-N/total nitrogen (%)

7.35a

5.96b

5.88b

2.51

0.012

  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)
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