Effects of Sugar Cane Molasses Addition on the Fermentation Quality Microbial Community and Tastes of Alfalfa Silage

摘要

It is difficult for Alfalfa alone to obtain a competitive fermentation quality due to its low content of fermentable carbohydrate and great buffering capacity. Sugar cane molasses additives provide a substrate for the rapid accumulation of lactic acid (LA) and pH reduction while increasing the nutritional quality of silage. The present work aims to study the effects of molasses additives on the fermentation quality and taste evaluation of the alfalfa silage. The microbial communities of the alfalfa silage were also described as the explanation for the changes in silages. The study could give directions on improving the fermentation quality of alfalfa silage and achieve long-term preservation.