A fermented total mixed ration (TMR) was prepared by adding a vitamin premix containing vitamin A and enzyme to reed canarygrass roughage. The vitamin A levels were then determined after 30 days of fermentation at 20 or 30°C. The vitamin A contents had decreased in roughage fermented at both storage temperatures, and decreased further when an enzyme supplement was included. Because the majority of the added vitamin A was destroyed during fermentation and storage, the addition of vitamin A at the beginning of preparation of fermented TMR is not recommended.
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