Effect of different harvest times and processing methods on the vitamin content of Leymus

The content of CP, thiamine, riboflavin, niacin, pantothenic acid and pyridoxine were higher during the early harvest period. Silage fermentation preserved the chemical composition and vitamin content of <i>L. chinensis</i> better than natural drying and had no effect on <i>in vitro</i> digestibility. During silage fermentation, the acidic environment promoted the preservation of thiamin, riboflavin and pyridoxine, but promoted the breakdown of pantothenic acid, α-tocopherol content increased through synthesis.