This study aimed to evaluate the effects of replacing whole-plant corn with waste tea branches and leaves on the aerobic stability of fermented total mixed ration （FTMR）. Five treatments were prepared based on dry matter ratios： 0%， 10%， 20%， 30%， and 40% substitution levels （T0， T10， T20， T30， and T40）. The samples were vacuum-packed （35 cm×45 cm， approximately 400 g per bag， four replicates per treatment） and fermented for 60 days. After fermentation， aerobic exposure was conducted for 0， 1， 3， 5， 8， and 14 days to determine temperature， nutrient composition， fermentation quality， and microbial counts. The results showed that crude protein content increased with higher substitution levels， and the decline in crude protein during aerobic exposure was reduced. T10 and T20 exhibited slower temperature rise and maintained a temperature difference below 2 ℃ for a significantly longer duration （P<0.05）， indicating better aerobic stability. T10 maintained lower pH， higher lactic acid content， and higher V-score during aerobic exposure， showing superior fermentation quality. In contrast， T40 had higher crude protein but showed rapid pH increase and early mold growth， indicating poorer quality. In conclusion， moderate inclusion （10%-20%） of waste tea branches and leaves improves both aerobic stability and fermentation quality of FTMR.

Waste tea branches and leaves  /  Fermented total mixed ration  /  Aerobic stability