An evaluation of the effectiveness of four chemical additives on the fermentation characteristics, in vitro digestibility and aerobic stability of total mixed ration silage based on soy sauce residue

Abstract The study aimed to compare the impact of four chemical additives on fermentation characteristics, aerobic stability and in vitro digestibility of total mixed ration (TMR) silage based on soy sauce residue. The TMR (35% soy sauce residue + 45% Napier grass + 20% concentrate) was placed into silos (10 L). The experiment followed the completely random design, treated with different chemical additives: (1) distilled water (control); (2) 0.1% potassium sorbate (SP); (3) 0.1% sodium benzoate (SS); (4) 0.5% calcium propionate (SC); (5) 0.5% sodium diacetate (SD). Total of 100 silos (5 treatments × 4 aerobic exposure days × 5 replicates) were ensiled for 60 days. After exposure to the air, the samples were analyzed for the dynamic change of fermentation parameters at 4, 9 and 15 days, and the data was analyzed as repeated measures. The content of butyric acid and ammonia nitrogen was maintained at a low level. The highest ( p < 0.05) lactic acid (LA) content and the lowest ( p < 0.05) pH value were measured in SP. At the first 4 days of aerobic exposure, TMR silages treated with four chemical additives were more stable relative to the control, as indicated by the low pH value and yeast counts. Furthermore, the highest ( p < 0.05) LA content and the lowest ( p < 0.05) pH value indicated that SP performed superior aerobic stability compared with other chemical additives. The SP shows higher ( p < 0.05) 72 h cumulative gas production (GP 72 ) and in vitro neutral detergent fiber digestibility (IVNDFD) relative to the control. In conclusion, the SP performed superior in improving fermentation characteristics, aerobic stability and in vitro digestibility of TMR silages based on soy sauce residue.