The effect of fermented natural lactic acid bacteria liquid and water-soluble carbohydrate admixture on alfalfa (Medicago sativa L.) silage fermentation quality, in vitro digestibility and methane production

Abstract

This study was carried out to determine the effect of fermented natural lactic acid bacteria liquid and water-soluble carbohydrate (WSC) admixture on alfalfa silage fermentation quality, in vitro digestibility and methane production. In the study, analyses (pH, total lactic acid bacteria (LAB), yeast, mold, lactic acid (LA), acetic acid (AA), LA/AA) of naturally fermented lactic acid bacteria liquid (PFJ) prepared with 3% fructose addition to alfalfa plant were conducted. Treatments included alfalfa (control, C), alfalfa + PFJ (PFJ-C), alfalfa + PFJ +1,5% molasses (PFJ-CM), alfalfa + PFJ + 1,5% fructose (PFJ-CF), alfalfa + PFJ + 1,5% sucrose (PFJ-CS). In the study, while the differences between the groups were found statistically insignificant in crude ash (CA) and neutral detergent fiber (NDF) values of the silages, the differences between the groups were found statistically significant in dry matter (DM), crude protein (CP), acid detergent fiber (ADF), in vitro organic matter digestion (IVOMD), metabolizable energy (ME) and methane (CH4) values. Compared to the control group, increases in IVOMD and ME were observed in silages obtained by adding PFJ, molasses, fructose and sucrose. When the fermentation characteristics (pH, ammonia nitrogen (NH3-N), lactic acid (LA), acetic acid (AA), yeast-mold and carbon dioxide (CO2) after aerobic stability) of the silages were analyzed, the differences between the groups were statistically significant. When the CO2 content and post aerobic yeast mold values (PAYMV) of the silages were examined, it was observed that there was a decrease in all experimental groups compared to the control group. LA and AA values of silages increased in all experimental groups compared to the control group.