The Effects of Lactic Acid Bacterial Inoculants on the Fermentation, Aerobic Stability and in situ Rumen Degradability Characteristics of Maize and Sorghum Silages


Abstract: This study was carried out to determine the effect of lactic acid bacterial inoculants as silage additives on the fermentation, aerobic stability, and in situ rumen degradability of maize (Zea mays) and sorghum (Sorghum bicolor) silages. Maize was harvested at dent and sorghum was harvested at milk dough stages of maturity. Inoculant 1188 (Pioneer®, USA), H/M F Inoculant No. 9927 (Medipharm, USA), and Lacticil M 74 (Medipharm, Sweden) were used as lactic acid bacterial inoculants. Inoculants were applied to silages at 106cfu g-1 levels. Maize and sorghum were ensiled in 1.5 liter special jars equipped with a lid that enabled gas release only. The jars were stored at 25±2°C in laboratory conditions. Three jars from each group were sampled for chemical and microbiological analyses on days 1, 3, 5, 10, and 50 after ensiling. All jars were opened at the end of the ensiling period (50 days) and subjected to an aerobic stability test for 5 days. In addition, rumen dry and organic matter degradabilities of the silages were determined. Lactic acid bacterial inoculants improved characteristics of fermentation and rumen dry and organic matter degradabilities of maize and sorghum silages. However, inoculants impaired the aerobic stability of silages.

Keywords: Silage additives, Lactic acid bacterial inoculants, Fermentation, Aerobic stability, in situ rumen degradability

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