Forage quality and fermentation dynamics of silages of Italian ryegrass (Lolium multiflorum Lam.) that were wilted at different durations.

Objective: This trial was conducted to explore the impact of different wilting time of Italian ryegrass in the field on the dynamics in nutritional quality and fermentation of its silage.

Methods: The harvested Italian ryegrass was directly wilted in the field for 0 day (W0), 1day (W1), 2 days (W2) and 3 days(W3), respectively, and tedded every 6 hours. And the preserved Italian ryegrass was sampled at 1, 2, 3, 5, 10, 20, 30, and 45 days after ensiling and three replicates per treatment.

Results: With the extension of wilting, the DM content and pH value of wilted IRG gradually increased (p<0.05). There was a downward trend in; NDF (neutral detergent fiber), ADF (acid detergent fiber) and HEM (hemicellulose) with the increase of wilting time, but only W2 and W3 were significantly different from W0 (p<0.05). CP (crude protein), IVDMD (in vitro dry matter digestibility), TDN (total digestible nutrients) and RFV (relative feed value) decreased significantly with the increase of wilting time (p<0.05), except for W1. After 45 days of ensiling, W1 had the highest CP, TDN, and the lowest ADF and NDF. During ensiling, the increase of acetic acid and the decrease of WSC in W0 and W1 were similar, but the accumulation rate of lactic acid in W0 was faster than that in W1, resulting in the lowest pH value in W0. After 5 days of ensiling, the ratio of lactic acid to acetic acid in W1 stabilized at around 3:1, while W0 kept changing.

Conclusion: Italian ryegrass that wilted in the field for 1 day effectively improved the dynamic changes in CP, TDN, ADF and NDF and fermentation quality of silage. Therefore, in practice, W1 was more recommended in production of IRG silage.