Effect of mowing period and additives on fermentation quality and CNCPS protein components of alfalfa silage

The study was designed to evaluate the effects of mowing period and additives on the fermentation quality ofalfalfa. Alfalfa was mowed at two harvesting time points, in three periods(budding, early flowering, and full flowering), with no additives (CK), and withthe addition of sodium propionate (0.5%) and lactic acid bacteria (106 cfu·g-1). After 45 days of storage, fermentation quality and nutritive value were analyzed. pH decreased with delay in harvest. The addition of sodium propionate and lactic acid bacteria had significant effects on the fermentation quality of alfalfa silage. CP content of alfalfa silage was significantly decreased with the growth period extension of the same cropping period. The pH of alfalfa silage decreased significantly,and lactic acid content increased (P<0.05) significantly; the effects of acetic acid and propionic acid were not significant (P<0.05), and the interaction effect was significant (P<0.05). The quality of the budding stage alfalfa silage inoculated with lactic acid bacteria was the best. The content of non-protein nitrogen (PA) in the first crop at full-bloom stage was higher. and PB2 content in alfalfa silage was the highest relative to PB content.