Fermentation Quality and In Vitro Digestibility of Sweet Corn Processing Byproducts Silage Mixed with Millet Hull or Wheat Bran and Inoculated with a Lactic Acid Bacteria

Abstract

The aim of the experiment was to investigate the effect of different ratios of excipient (millet hull or wheat bran) and LAB inoculation on the fermentation quality and in vitro digestibility of a mixed silage of SCPBs. The preliminary experimental results showed that inoculating with lactic acid bacteria (LAB) directly in the fresh sweet corn processing byproduct (SCPBs) silage had a higher ammonia nitrogen/total nitrogen (AN/TN) ratio and lower silage fermentation quality due to high moisture content. Subsequently, millet hull or wheat bran were mixed with SCPBs in a 7:3 (T1), 8:2 (T2), and 9:1 (T3) ratio and ensiled with LAB. Under the condition of each mixing ratio, the silage treatments were categorized into groups without any additives (control) and with LAB. Fermentation quality, in vitro digestibility, chemical composition, and energy values were determined after 45 days of silage. The pH, AN/TN, neutral detergent fiber, acid detergent fiber, and acid detergent lignin were lowest in the SCPBs and millet hull mixed silage (SMH) group under the T3 treatment, whereas they were lowest in the SCPBs and wheat bran mixed silage (SWB) group under the T2 treatment. The mean lactic acid and acetic acid values were higher in the SWB group than in the SMH group (6.92, 6.81 vs. 4.00, 4.52). Under the T3 treatment in the SMH group, AN/TN was significantly reduced with the addition of LAB (4.52 vs. 4.37, p < 0.05). The SMH group had the highest crude protein (CP) under the T3 treatment, whereas the SWB group had the highest CP under the T2 treatment. The mean CP in the SWB group was higher than that of the SMH group (18.17, 19.44 vs. 10.55, 10.55). Under the T1 treatment, in the SWB group, the addition of LAB resulted in a significant increase in in vitro crude protein digestibility (p < 0.05). The results showed that silage fermentation quality and in vitro digestibilitv55y improved with the addition of LAB. The optimum mixing ratio for the SWB group was 9:1 and 8:2 for the SMH group.