Abstract
The effect of biological additive on the fermentation quality of whole-crop rye silage
Highlights
The main priority for ruminants and farmers is continuous access to a quality forage base (Arasu et al, 2014)
The aim of this work was to find out the effect of biological silage additive in the composition of Lactobacillus lactis, Pediococcus acidilactici and Lactobacillus paracasei, on the fermentation parameters of whole-crop rye silage
Consistent with Haag et al (2016), Choi et al (2015, 2016, 2017) and Auerbach and Theobald (2020) a statistically significant (P
Summary
The main priority for ruminants and farmers is continuous access to a quality forage base (Arasu et al, 2014). Rye (Secale cereale, L.) is one of the winter cereals that meets the fiber needs of ruminants, and its cultivation improves soil properties and water quality (Paradhipta et al, 2020; Moore et al, 2014). Long-term stability and fermentation quality can be achieved mainly by adding biological silage additives during silage preparation (Arasu et al, 2014). These silage additives are usually divided into two groups as homofermentative (hoLAB) and heterofermentative (heLAB) strains of lactic acid bacteria (Juráček et al, 2018). According to Oliveira et al (2017), bacterial inoculants are used to prevent the growth or
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