Fermentation Quality and Microbial Communities of Mixed Silage from Hybrid Pennisetum and Rosa Roxbunghi Residues

This study investigates the mechanism by which varying mixing ratios of Hybrid Pennisetum and Rosa Roxbunghi residues influence the overall quality of silage feed. By establishing mixed fermentation ratios of Hybrid Pennisetum and Rosa Roxbunghi residues at 0:100 (R), 20:80 (P20), 40:60 (P40), 60:40 (R40), 80:20 (R20), and 100:0 (P), the study systematically measured the nutritional components, fermentation quality, CNCPS protein fractions, and microbial community structure of the mixed fermented products. Analysis was conducted using KEGG functional prediction and correlation networks.