DOI: 10.11118/978-80-7701-093-1-0080

EFFECTS OF ARTEMISIA ARGYI ACTIVE MATTER ON THE AEROBIC STABILITY OF WHOLE-CROP CORN SILAGE

Wei, H.¹, Yan, Y.¹, Wang, J.¹, Wang, X.¹, Tan, Z.¹, Wang, Y.¹, Pang, H.¹, Cai, Y.¹

¹ School of Agriculture and Biomanufacturing, Zhengzhou University

In this study, whole-crop corn was fermented by adding eudesmol, essential oil, flavanone, and their mixture (group M) extracted from Artemisia argyi (AA), with a blank group and a group treated with Lentilactobacillus buchneri (LB) serving as controls. After 90 days (d) of ensiling, samples were exposed to oxygen for 0, 1, 3, 5, and 7 d to analyze changes in fermentation quality, chemical composition, and microbial populations. The results indicated that after 90 d of ensiling, group M exhibited the lowest pH value (4.63), the highest contents of acetic acid (82.61 g/kg DM) and water-soluble carbohydrates (WSC, 26.44 g/kg DM). During the aerobic exposure period, group A had a significantly lower pH value than the control group (CK), while groups J, H, and M had higher WSC content than the CK. Group M, in particular, had the highest dry matter, crude protein and WSC content, the lowest ammonia nitrogen content, and a relatively lower abundance of harmful microorganisms. In summary, the addition of AA active components effectively suppressed microbial metabolism and improved the fermentation quality of silage, providing a theoretical basis for the development of new feed supplements and the enhanced utilization of traditional Chinese herbal medicine resources.

Keywords: whole-crop corn, Artemisia argyi, active components, silage, aerobic exposure

pages: 80-80, Published: 2026, online: 2026