Effect of different harvest times and processing methods on the vitamin content of Leymus.

Objectives: The objective of this study was to investigate the effect of different harvest times and processing methods on the B vitamins and α-tocopherol contents of (Trin.).

Methods: was harvested on 11 July (T group), 16 July (T group), 21 July (T group), 26 July (T group), and 31 July (T group) in 2022 and processed using natural drying and silage fermentation to evaluate fermentation quality, chemical composition, digestibility and vitamin content.

Dynamic changes in carbohydrate components and the bacterial community during the ensiling of wilted and unwilted sweet sorghum.

Sweet sorghum can be used to produce a substantial quantity of biofuel due to its high biological yield and high carbohydrate content. In this study, we investigated the dynamic changes in fermentation characteristics, carbohydrate components, and the bacterial community during the ensiling of wilted and unwilted sweet sorghum. The results revealed a rapid fermentation pattern and high-quality fermentation quality in wilted and unwilted sweet sorghum, wherein lactic acid, and acetic acid accumulated and stabilized during the initial 9 days of ensiling, with the pH values less than 4.