Effect of adding lactic acid bacteria to maize silage on nutritive quality, fermentation properties and in vitro digestibility

Abstract

This study aimed to determine the effects of adding lactic acid bacteria to maize silage on the nutritionalf quality, its fermentation properties and its in vitro organic matter digestion (IVOMD). In the study, pre-fermented juices (PFJ) prepared from different water-soluble carbohydrate (WSC) sources at the rate of 5% and commercial homofermentative and heterofermentative lactic acid bacteria (LAB) were added to silages. Groups were designed as (I) control, (II) Glucose-PFJ, (III) Fructose-PFJ, (IV) Sucrose-PFJ, (V) Molasses-PFJ, (VI) Homofermentative LAB (HoLAB) and (VII) Heterofermentative LAB (HetLAB). When the lactic acid bacteria (LAB) count, lactic acid (LA), acetic acid (AA), LA/AA ratio, pH and yeast values of the natural fermented lactic acid bacteria liquids prepared by adding 5% different easily soluble carbohydrate sources to meadow grass fermentation values of the groups were examined, the differences between them were statistically significant. 
 The differences between the groups in the CA, ADF, IVOMD and methane (CH4) values of the silage groups prepared by adding PFJ were found to be statistically significant. The differences in the fermentation characteristics of the silages (pH, ammonia-nitrogen (NH3-N), LA, AA, LA/AA, CO2 and total yeast mold after aerobic stability) were statistically significant. When all parameters were examined, it was concluded that the addition of PFJ, which is prepared by adding 5% fructose to the meadow grass plant, to the maize silage has positive effects on IVOMD, ME, CH4, LA and yeast-mold and can be used instead of commercial inoculants.