This study was carried out to assess the effects of sodium diacetate and fermented juice of epiphytic lactic acid bacteria on the fermentation quality and aerobic stability of total mixed ration (TMR) containing rice straw, winged bean vine, sweet tea residue, and concentrate.Experimental treatments were control (C, no additive), sodium diacetate (S, 0.5% FW), the fermented juice of epiphytic lactic acid bacteria (F, 2.0 mL/kg FW), sodium diacetate in combination with the fermented juice of epiphytic lactic acid bacteria (0.5%+2.0 mL/kg FW).The TMR materials were ensiled under anaerobic conditions for 35 d at 25 ℃.All silages were of good quality having low pH values, low ammonia/total nitrogen levels, and low butyric acid content (0.42-0.49 g/kg DM).There were no significant differences (P>0.05) in the lactic acid content and the number of lactic acid bacteria among the control, S, and SL groups.The addition of sodium diacetate did not affect the production of lactic acid by lactic acid bacteria.The introduction of fermented juice of epiphytic lactic acid bacteria inoculation led to improved lactic acid fermentation in the silage.For aerobic stability, S (>312 h) and SL (>302 h) group was higher (P<0.05) than C (>160 h) and L groups (>130 h).Furthermore, with sodium diacetate or in conjunction with the fermented juice of epiphytic lactic acid bacteria, the pH value remained steady at approximately 4.50 following 12 days of aerobic exposure, the acetic acid content was at a high level, and the aerobic stability was prolonged.These findings suggest that the inclusion of 0.5% sodium diacetate can enhance the aerobic stability of TMR silage without compromising fermentation quality.Consequently, it is recommended for implementation in production practices.
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