Objective To investigate the effects of different microbial agents on the feeding value and fermentation quality of chickpea straw,

Methods This experiment used the chickpea straw of Muying No.1 as the fermentation material, added different microbial agents to study its fermentation quality and nutritional value, as well as the effect of fermented straw on the in vitro digestion rate of sheep rumen, and screened the optimal fermentation treatment.

Results In the fermentation of chickpea straw, the lactic acid content of the composite preparation with silage (MECP group) was significantly higher than that of the other treatment groups (P<0.05), and the pH value was significantly lower than that of the LA group (P<0.05). The ammonia nitrogen/total nitrogen content of silage in LB and LBY groups was significantly lower than that in LA group (P<0.05). Compared with the control group, the crude protein (CP) content in the MECP group significantly increased, while the NDF and ADF content significantly decreased (P<0.05). In terms of in vitro fermentation gas production, the MECP group had the highest gas production rate after 48 hours.

Conclusion Comprehensive evaluation showed that the fermentation quality and nutritional value of chickpea straw silage in the MECP group were good.