Analysis on Change of Nutritional Ingredients in Ensiling Process of Pineapple Leaf Residue

Abstract

This paper carries out detection on nutritional ingredients of pineapple leaf residue 3 days, 5 days, 7 days, 15 days, 25 days, and 35 days after ensiling respectively, and then carries out comparison and analysis with control group (0 day). It can be seen from experimental result that pH value of feedstuff rapidly decreases 15 days after ensiling and the feedstuff reaches the peak of fermentation, the moisture content obviously increases (P<0.05) 3 days after ensiling, and the dry matter(DM) content obviously shows a decreasing trend (P<0.05). The content of neutral detergent fiber(NDF) rapidly decreases 15 days after ensiling, which conforms to pH decreasing trend. In whole ensiling process, the crude protein(CP) and crude fat(CF) run away, and the content of crude ash(CA) and nitrogen-free extract(NFE) rises; the reason why the proportion occupied by these two items rises may be that the nutrient substance runs away and the content of dry matter decreases.