Effects of Sodium Formate and Calcium Propionate Additives on the Fermentation Quality and Microbial Community of Wet Brewers Grains after Short-Term Storage

摘要

The objective of this study was to examine the effect of sodium formate and calcium propionate on the fermentation quality and microbial community of wet brewers grains (WBG) after short-term storage. Both additives improved the silage quality of WBG ensiled for 20 days to different extents. However, ensiled WBG treated with sodium formate had higher contents of dry matter, water-soluble carbohydrates, and neutral detergent fibers and better fermentation quality, rumen degradation, and microbial composition. The addition of sodium formate enhances the abundance of desirable Lactobacillus and reduces the abundance of undesirable microorganisms, including Clostridium. In summary, during short-term storage of high-moisture feed, sodium formate has a more beneficial preservation effect than an equivalent dose of calcium propionate.