Abstract
The present experiments were conducted to assess the effects of barley, Lactobacillus bacteria and lactic acid bacteria (LAB) and enzyme mixture supplementations on chemical composition and some quality parameters of naturally frosted maize silage. The treatments were as follows; T1: Control (no supplementation, C); T2: barley 20 g kg -1 , B20; T3: barley 40 g kg -1 , B40; T4: 1.5 g ton -1 , a mixture of LAB; and T5: 2 g ton 1 , a mixture LAB+enzyme, LEN. Barley supplementation to frosted maize increased dry matter (DM) (p < 0.01). The pH value was higher in LAB group (p < 0.01). Treatments supplemented LAB and LEN significantly reduced crude protein contents (p < 0.001). Lactic acid contents decreased in all treatments as compared to control group and ranged between 2.46 and 5.40% DM (p < 0.05). The metabolisable energy content was significantly higher in B40 than in B20, LAB and LEN groups. Mean Fleig points showed with an “excellent” quality silage. In conclusion, supplementation of barley, LEN and inoculation of LAB to frosted maize had a good quality silage. The LEN supplementation may be used for efficient ensiling of frosted maize due to their ability to keep its quality in low DM crop maize silage.
Highlights
Maize is the major silage crop used in majority of intensive ruminant production systems of many countries throughout the world (Kaplan et al, 2016)
The treatment groups were arranged as follows:T1: Control (C, without any supplementation), T2: supplemented with barley (20 g kg-1 - B20), T3: supplemented with barley (40 g kg-1 - B40), T4: inoculated with lactic acid bacteria (LAB) (1.5 g ton-1, a mixture of LAB consisting of Lactobacillus plantarum and Enterococcus faecium applied at a rate of 6.00 log10 cfu LAB g-1 of fresh material, Pioneer 1174, USA),and T5: inoculated with LAB+enzyme mixture 2 g ton1(LEN, Lactobacillus plantarum bacterium (6.00 log10 cfu g-1) and cellulose (150000 CMCU kg-1) and amylase (200000 SKB kg-1) enzymes, Silaid WSTM, Global Nutritech Co., USA)
The LAB group showed lower dry matter (DM) values than LAB+enzymes mixture (LEN) group, which might be explained by higher lactic acid (LA) production (p < 0.05) and consumed acetic acid (AA) and bacterial inoculants (Table 2)
Summary
Maize is the major silage crop used in majority of intensive ruminant production systems of many countries throughout the world (Kaplan et al, 2016). Location and weather conditions may allow maize culture twice a year in Turkey When it is planted as a second crop, plants may be exposed to seasonal low temperatures. A killing frost can occur when the air temperature drops to 0°C for 4 to 5 hours or to -2°C for 5 to 10 minutes (Narasimhalu, White, & McRae, 1986; White, Winter, & Kunelius, 1976) This low temperature can kill the entire maize plant, damaging leaves, stalk, ear shank and husks (Dekalb extension). This study was conducted to investigate the effects of different additives, such as barley (as starch source), lactic acid bacteria (LAB) and LAB+enzymes mixture (LEN) (as inoculants) on quality attributes of frosted maize silage
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