0023-6152

AA00697606

4503

Unrefereed

0023-6152

AA00697606

The dynamics of fermentation during the early stage of ensiling was studied with guineagrass (Panicum maximum Jacq) ensiled in the laboratory silos of 100ml capacity. The silos were kept in the room set at 25℃, and then were opened on 0.5, 1,2,3,5 and 7 days after ensiling, respectively. The samples were taken from three silos at each sampling time for chemical analysis. The results showes a slow decrease in pH and a slow increase in lactic acid content during the early stage of ensiling. The rate and extent of the full fermanation process was restricted, causing a high final pH value, low contens of lactic acid, total VFAs and total organic acids. No or only small amounts of butyric acid, valeric acid and propionic acid andlow values of AN/TN at the end of ensiling implied that the silage was stable. However, there was an evidence that ethanol increased continuously as the major formination product and only detected level of residual mono- nd sisaccharides showed the largest decreases within the initial 0.5 day of ensiling, however, very low contents of fermenation products were detected, suggesting that the loss was caused mainly by plant respiaration in this period. The rate of reduction in mono-and disaccharides compositions within initial 5 days of ensiling was ranked in the order og glucose>fructose>sucrose, suggesting that glucose and fructose might be more favorably utilized by microorganisms than sucrose.