Co-ensiling garlic stalk with citrus pulp improves the fermentation quality and feed-nutritional value.

摘要: OBJECTIVE Ensiling is a simple and effective method for long-term preservation; however, less information exists about the ensilability characteristics of garlic stalk (GS). Therefore, objectives were to examine ensiling feasibility GS. METHODS The GS was ensiled alone or inoculated with Lactobacillus plantarum KU5 in presence absence 5% molasses 7, 14, 28 d. As an alternative storage method, co-ensiled wet citrus pulp (CP) at different proportions (GS:CP: 70:30, 60:40, 50:50, 40:60). Analysis made on physicochemical, fermentative, nutritional parameters. RESULTS found be biomass which difficult ensile. A combination microbial inoculant successful improvement silage fermentation quality Co-ensiling CP mixing ratio 50:50 provided most desirable parameters, including substantial lactic acid formation, low final pH, minor effluent loss, more favorable organoleptic properties. CONCLUSION appears viable conservation, enabling efficient utilization these by-product resources over prolonged period.