Effects of different cutting methods and additives on the fermentation quality and microbial community of silage.

To develop a new high-yielding and polysaccharide-containing forage resource for livestock, the effects of different cutting methods and additives on silage were evaluated. The wilted were chopped and knead-wired. The silages from each cutting method were treated with (LP), cellulase (CE) and the combination of LP and CE (LP + CE) for 3, 7, 15, 30, and 60 days. Compared with the CK treatment, CE treatment exhibited better effects in the degradation of neutral detergent fiber (NDF), LP exhibited a better performance in preserving the content of dry matter (DM), and adding LP + CE significantly enhanced ( < 0.05) the contents of lactic acid (LA), crude protein (CP) and DM and significantly reduced ( < 0.05) the pH and NDF content during ensiling. In addition, both additives exerted a remarkable effect on the silage bacterial community ( < 0.05), with a dramatic increase in the abundance and a decrease in the abundance of . Lactic acid bacteria (LAB) became the most dominant bacteria that affected the fermentation quality of LP and LP + CE silages. Meanwhile, chopped silages showed better fermentation quality and nutrient preservation and a higher abundance of LAB. Our research indicated that the chopped ensiling with LP + CE could exert a positive effect on LA fermentation and preservation of nutrient substances by shifting the bacterial community. In conclusion, can serve as a new silage resource for feed utilization by the ensiling method of LP + CE-chopped.