Abstract
Effects of different silage additives on the microbial population and aerobic stability of maize silage
Highlights
Maize silage is susceptible to aerobic deterioration and secondary fermentation due to the activity of lactate-assimilating yeasts (Woolford, 1990)
Maize silage can be made resistant to aerobic decomposition and secondary fermentation, and a desirable microbiological profile can be obtained by ensiling forage with bacterial, enzymatic, or chemical additives
The highest rate of lactic fermentation was found in the silages with the bacterialchemical and bacterial additives, the lowest, with the chemical additive
Summary
Maize silage is susceptible to aerobic deterioration and secondary fermentation due to the activity of lactate-assimilating yeasts (Woolford, 1990). Degradation of lactic acid raises the pH of silage, leading to the development of opportunistic bacteria (e.g., Clostridium, Listeria, Eschericha coli) and molds (Scudamore and Livesy, 1998). The growth of molds in silage is undesirable since they change the chemical composition of forage, and produce mycotoxins, which can be potentially lethal (Scudamore and Livesy, 1998). Maize silage can be made resistant to aerobic decomposition and secondary fermentation, and a desirable microbiological profile can be obtained by ensiling forage with bacterial, enzymatic, or chemical additives. The aim of the study was to determine the effect of adding microbial and chemical additives to whole-plant maize silage, its fermentation quality, microbial population, and aerobic stability
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
