Welcome to Chinese Journal of Tropical Crops,

Chinese Journal of Tropical Crops ›› 2019, Vol. 40 ›› Issue (7): 1312-1316.DOI: 10.3969/j.issn.1000-2561.2019.07.010

• Agricultural Product Processing, Preservation, Storage, Analysis and Detection • Previous Articles     Next Articles

Organic Acids Improve the Fermentation Quality and Nutrient Value of Cassava Foliage

LI Mao1,3,4,ZI Xuejuan2,*(),DIAO Qiyu3,HU Haichao1,TANG Jun1,ZHOU Hanlin1,*()   

  1. 1. Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Academician Workstation of Hainan Province, Danzhou, Hainan 571737, China
    2. College of Forestry, Hainan University, Danzhou, Hainan 571737, China
    3. Key Laboratory of Feed Biotechnology, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
    4. College of Animal Science and Technology, Northwest A & F University, Yangling, Shaanxi, 712100, China;
  • Received:2018-07-30 Revised:2019-02-20 Online:2019-07-25 Published:2019-08-01
  • Contact: ZI Xuejuan,ZHOU Hanlin


The experiment was carried out to investigate the influence of adding organic acids on the fermentation quality and nutrient contents of cassava foliage silage, and to determine the proper organic acids. Formic acid (0.2%), acetic acid (0.2%) and propionic acid (0.2%) were added in the study. All treatments were stored for 30 days, and the pH value, lactic acid, acetic acid, propionic acid and butyric acid content, and the nutrient composition of the cassava foliage silage were analyzed. The results showed that pH and the contents of butyric acid, the fiber content decreased in the organic acids treatments, while the RFV increased compared with the control (P<0.05). It is concluded that the organic acids treatment improved the fermentation quality and nutrient value of cassava foliage silage, acetic acid (0.2%) and propionic acid (0.2%) were the proper application.

Key words: cassava foliage, organic acids, fermentation quality, nutrient composition

CLC Number: