Determination of the effect of a lactic acid bacteria+enzyme mixture on the silage quality and digestibility of vetch-oat mixture silages

Abstract

This study was carried out to determine the effects of the addition of lactic acid bacteria+enzyme (LBE) mixture on the fermentation characteristics and digestibility of Hungarian vetch-oat silages. An inoculant was used as additive which contains Lactobacillus plantarum CNCM l-3235, Pediococcus pentosaceus NCIMB 12455, Pediococcus acidilactici CNCM l-3237, Propionibacterium acidipropionici CNCM MA26/4U, alpha-amylase from Bacillus amyloliquefaciens, cellulase from Trichoderma reesei, xylanase from Trichoderma longibrachiatum, beta-glucanase from Aspergillus niger in its biological composition. While additive was not used for control, LBE1 and LBE2 groups were inoculated with LBE as 300 000 and 500 000 cfu/g of silage material, respectively. After 60-d of incubation, no significant difference was observed in pH values among silages, but the highest lactic acid value was detected in the LBE2 group silages (P<0.01). In vitro neutral detergent fiber digestibility (IVNDFD) values of the silages were 41.65, 44.14 and 47.38% for the control, LBE1 and LBE2 groups, respectively, and it was determined that there was a linear correlation (r=0.945) between the inoculant doses and the IVNDFD values. As a result, LBE improved fermentation characteristics and IVNDFD values of the Hungarian vetch-oat mixture.