Effects of EM on pH value and nutritive value of feed

Abstract

Variations of pH value and nutritive value of EM fermentation feed were researched in this paper. The results are as follows: ①EM can acidulate evidently feed and improve its palatability. ②Nutritive value of feed was raised after fermented by EM. After four-day fermentation and discounting compression effect, the contents of CP and NDF had no significant changes (P>0.05) compared with before fermentation; ADF content decreased by 10.06% (P<0.05); the content of total amino acids increased by 8.87%, and Lysine increased by 10.83%.

Keywords

• EM
• feed
• nutritive value
• fermentation