Effects of Different Temperatures on Fermentation Quality, Free Amino Acids, and Bacteria Community of Caragana korshinskii Silage

With the increasing trend of global warming, forage fermentation will face challenges due to prolonged high temperatures. Despite the progress made in understanding the effects of temperature on silage, limited research has been done to investigate the impact of high temperatures in subtropical regions on silage during various fermentation periods. Therefore, the present study investigated the changes in fermentation quality, free amino acids, and bacterial community of Caragana korshinskii (C. korshinskii) addition with Lactobacillus plantarum (LP), tea residue and LP (TR+LP), mugwort and LP (AA+LP), and molasses and LP (CMA+LP).