This study investigated whole-plant maize at three harvest stages: one-third milk line (ML, 1/3 ML), two-thirds ML (2/3 ML), and the mature stage. Two packing densities were applied: 350 kg/m
3 (low-density group) and 700 kg/m
3 (high-density group). Results showed that starch content increased significantly as the maize matured. The 2/3 ML stage exhibited a 34.0% increase in starch content compared to the 1/3 ML stage (27.96 g/kg dry matter: DM vs. 20.87 g/kg DM,
p < 0.01), while the mature stage showed a 13.4% increase compared to the 2/3 ML stage (31.70 g/kg DM vs. 27.96 g/kg DM,
p < 0.01). After 60 days of ensiling, DM loss was significantly lower in the high-density group compared to the low-density group (3.37% vs. 9.39%,
p < 0.05). From day 7 to day 60 of fermentation, the lactic acid content in the high-density group was consistently higher than in the low-density group by 14.29%, 10.00%, 8.33%, and 9.68%, respectively (
p < 0.01). The relative abundance of
Clostridium in both groups gradually increased during the first 30 days of fermentation, peaking on day 30 (0.05% in the high-density group vs. 0.12% in the low-density group,
p < 0.05), and declined thereafter. On day 30, the abundance of
Ruminiclostridium was significantly lower in the high-density group compared to the low-density group (0.12% vs. 0.40%,
p < 0.05).
Clostridium was negatively correlated with lactic acid bacteria (R
2 = −0.58,
p < 0.01). It also showed negative correlations with pH, lactic acid, and acetic acid (R
2 = −0.25, −0.23, and −0.09, respectively;
p > 0.05), but a positive correlation with ammoniacal nitrogen (R
2 = 0.28,
p > 0.05). In conclusion, the 2/3 ML stage is the optimal harvest time for whole-plant maize. Additionally, a higher packing density can suppress spoilage-associated
Clostridium and enhance silage quality.
Full article
