Effect of additives application on fermentationquality and nutritional value of peanut vine silageAs shown in Table 2, the application of additives significantlydecreased (P<0.05) pH value (from 5.6 to 4.6and 5.4 to 4.5 in 2009 and 2010, respectively), AA, BAconcentrations and ratio of NH3-N to total nitrogen(NH3-N/TN), and increased LA concentration significantly(P<0.05). Thus, the Flieg’s scores increased,especially by the application of LAB+WB.
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