The Assessment of Sweet Sorghum Straw Bio-Feed Fermentated by the Compound Microbial Agent in Bags and Cellar Pits

Abstract:

The results indicated that the sweet sorghum straw bio-feed fermented in bags and cellar pits by the Compound Microbial Agent both could increase the content of the crude protein (CP) and reduce the content of the fibrinogen (FIB) compared with control group. The content of CP in bags fermented by Complex Microbial group has increased 71% and the content of FIB has reduced 8%. The CP content of cellar pits fermented by Complex Microbial group has increased 91% and the FIB content has reduced 24.5% . Compared with Silage corn stalks group , sweet sorghum straw bio-feed fermented by the Compound Microbial Agent could also improve the content of milk protein (14.03%,16.81%) and butterfat rate (16.3%, 92.98%) and reduce the somatic cell's number (5.15%,6.86%) in the milk. It has promoted the cows capacity to produce milk and also improved the quality and flavor of dairy product.

• Periodical: Advanced Materials Research (Volumes 690-693)
• Pages: 1297-1300
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.690-693.1297
• Online since: May 2013
• Authors: Shu Yang Wang, Guo Qing Xiao, Wen Jiang Li, Ji Hong Chen, Jian Ping Liang, Jing Liu, Xiang Yang Zhang, Hong Su, Bai Ling Jiang
• Keywords: Assessment, Compound Microbial Agent, Evaluation of Milk, Ferment, Sweet Sorghum Straw

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