DJELOVANJE BAKTERIJSKOG CJEPIVA HOMOFERMENTACIJSKE MLIJEČNE KISELINE NA FERMENTACIJU I AEROBNU STABILNOST KUKURUZNE SILAŽE NAKNADNE SJETVE

This study was carried out to determine the effects of homofermentative lactic acid bacterial inoculant on the fermentation and aerobic stability of second crop maize silages. Maize was harvested at the milk stage. Inoculant -1174 (Pioneer®,USA) was used as homofermentative lactic acid bacterial inculant. Inoculant was applied 6.00 log10 cfu/g silage levels. Silages with no additive served as controls. After treatment, the chopped maize was ensiled in the PVC type laboratory silos. Three silos for each group were sampled for chemical and microbiological analysis on days 2, 4, 7, 14, 21, 28 and 56 after ensiling. At the end of the ensiling period, all silages were subjected to an aerobic stability test for 14 days. Neither inoculant improved the fermentation parameters of second crop maize silages. At the end of the ensiling period, inoculant increased lactobacilli and decreased yeast and mold numbers of silages. Inoculant treatment did not affect aerobic stability of silages.Svrha rada je bila utvrditi djelovanje bakterijskog cjepiva homofermentacijske mliječne kiseline na fermentaciju i aerobnu stabilnost kukuruzne silaže naknadne sjetve Kukuruz je bran u mliječnom stadiju. Upotrijebljeno je cjepivo 1174 (Pioneer®, SAD) kao homofermentacijsko cjepivo mliječne kiseline. Cjepivo je primijenjeno 6.00 log10 cfu/g razina silaže. Silaže bez aditiva poslužile su kao kontrolne. Nakon tretmana isjeckan kukuruz je siliran u laboratorijskom silosu tipa PVC. Izabrana su tri silosa za svaku skupina za kemijsku i mikrobiološku analizu 2., 4., 7., 14., 21., 28. i 56. dana nakon siliranja. Na kraju razdoblja siliranja sve su silaže podvrgnute 14 dana testiranju aerobne stabilnosti. Niti jedno cjepivo nije poboljšalo parametre fermentacije kukuruzne silaže. Na kraju siliranja cjepivo je povećalo laktobacile i smanjilo broj kvasaca i plijesni u silažama. Tretiranje cjepivom nije djelovalo na aerobnu stabilnost silaže

UTJECAJ INOKULATA MLIJEČNO KISELIH BAKTERIJA NA FERMENTACIJU I AEROBNU STABILNOST SILAŽE SUNCOKRETA

This study was carried out to determine the effects of actic acid bacterial inoculant on the fermentation and aerobic stability of sunflower silages. Sunflower was harvested at the milk stage. Inoculant-1174 (Pioneer®,USA) was used as homofermentative lactic acid bacterial inoculant. Inoculant was applied 6.00 log10 cfu/g silage levels. Silages with no additive served as controls. After treatment, the chopped sunflower was ensiled in the PVC type laboratory silos. Three silos for each group were sampled for chemical and microbiological analysis on days 2, 4, 7, 14, 21, 28 and 56 after ensiling. At the end of the ensiling period, all silages were subjected to an aerobic stability test for 14 days. Neither inoculant improved the fermentation parameters of sunflower silages. At the end of the ensiling period, inoculant increased lactic acid bacteria (LAB) and decreased yeast and mould numbers of silages. Inoculant treatment did not affect aerobic stability of silages.Ovo istraživanje imalo je za cilj odrediti utjecaj inokulata mliječno kiselih bakterija na fermentaciju i aerobnu stabilnost silaža suncokreta. Žetva suncokreta obavljena je u mliječnoj zriobi. Inokulat-1174 (PioneerR, USA) koristio se kao homofermentativni inokulat mliječno kiselih bakterija. Inokulat primijenjen je na razinama 6.00 log 10 cfu/g. Kontrole su bile silaže bez aditiva. Nakon tretiranja, sjeckani je suncokret siliran u PVC laboratorijskim silosima. Uzorci su uzimani iz 3 silosa za svaku grupu te kemijski i mikrobiološki analizirani 2., 4., 7., 14., 21., 28. i 56. dana nakon siliranja. Na kraju siliranja sve su silaže testirane na aerobnu stabilnost u periodu od 14 dana. Inokulat nije poboljšao fermentacijske parametre silaža suncokreta. Na kraju procesa siliranja inokulat je povećao mliječno kisele bakterije (LAB), a smanjio kvasac i plijesan u silažama. Postupak inokulatom nije utjecao na aerobnu stabilnost silaža

DJELOVANJE VLAŽNOGA PIVSKOGA TROPA I CIJELE BILJKE KUKURUZA U MJEŠAVINAMA SILAŽA NA FERMENTACIJSKE KARAKTERISTIKE I PROBAVLJIVOST HRANJIVE TVARI KOD JANJADI

This study was carried out to examine some quality characteristics and nutrient digestibility of wet brewers grain with whole plant maize mixture silages. Treatments were wet brewers grain, 25% + 75% whole plant maize (mixture 1) and %50 wet brewers grain + %50 whole plant maize (mixture 2). Relating to silage fermentation analysis of pH, ammonia nitrogen, water soluble carbohydrate, organic acids (lactic, acetic and butyric acid) and microbiological analyses were carried out. Digestion rate of crude nutritive matters of silages was determined by classical digestive experiments. Dry matter, crude protein, NH3-N, lactic acid content and pH value of the silages were found respectively as 23.3, 26.4, 25.4, 24.7%; 22.3, 7.4, 10.6, 14.3%; 1.9, 0.5, 0.9, 1.0 g/kg DM; %1.0, 2.5, 2.1, 1.8; 4.1, 3.8, 3.9, 3.8 for the group of wet brewers grain, whole plant maize, mixture 1 and mixture 2, (P<0.01). Dry matter, crude protein digestibility were determined as 65.0, 70,5, 70,0, 67,10%; 71.5, 55.8, 58,7, 62.3%, respectively. The results indicated that WBG is a suitable by-product for ensiling and, when ensiled with WPM as a mixture, it improved fermentation quality and stability against aerobic deterioration.Ovo je istraživanje imalo za cilj ispitati neke kvalitativne karakteristike i probavljivost hranjive tvari pivskoga tropa i cijele biljke kukuruza u mješavinama silaža. Mješavina 1 sadržavala je 25% vlažnoga pivskoga tropa + 75% cijele biljke kukuruza, a mješavina 2 sadržavala je 50% vlažnoga pivskoga tropa + 50% cijele biljke kukuruza. Tijekom istraživanja obavljale su se analize na pH tijekom fermentacije silaže, amonijski dušik, vodotopiv ugljikohidrat, organske kiseline (mliječnu, octenu i maslačnu), kao i mikrobiološke analize. Probavljivost sirovih hranjivih tvari u silažama utvrdila se klasičnim eksperimentima za probavljivost. Sadržaj suhe tvari, sirovih bjelančevina, NH3-N, mliječne kiseline, kao i pH vrijednosti silaža iznose redosljedom: 23,3; 26,4; 25,4; 24,7%; 22,3; 7,4; 10,6; 14,3%; 1,9; 0,5; 0,9; 1,0 g/kg ST; %1,0; 2,5; 2,1; 1,8; 4,1; 3,8; 3,9; 3,8 za grupu s vlažnim pivskim tropom, cijelom biljkom kukuruza, mješavina 1 i mješavina 2 (P<0.01). Suha tvar i probavljivost sirovih bjelančevina iznosili su: 65,0; 70,5; 70,0; 67,10%; 71,5; 55,8; 58,7; 62,3%, redosljedom. Dobiveni rezultati pokazuju da je vlažni pivski trop nusproizvod koji povoljno djeluje na process siliranja, a, pomiješan s cijelom biljkom kukuruza, poboljšava fermentacijsku kvalitetu i stabilnost, smanjujući aerobno kvarenje

THE EFFECTS OF WET BREWER’S GRAIN WHOLE PLANT MAIZE MIXTURE SILAGES ON FERMENTATION CHARACTERISTICS AND NUTRIENT DIGESTIBILITY IN LAMBS

This study was carried out to examine some quality characteristics and nutrient digestibility of wet brewers grain with whole plant maize mixture silages. Treatments were wet brewers grain, 25% + 75% whole plant maize (mixture 1) and %50 wet brewers grain + %50 whole plant maize (mixture 2). Relating to silage fermentation analysis of pH, ammonia nitrogen, water soluble carbohydrate, organic acids (lactic, acetic and butyric acid) and microbiological analyses were carried out. Digestion rate of crude nutritive matters of silages was determined by classical digestive experiments. Dry matter, crude protein, NH3-N, lactic acid content and pH value of the silages were found respectively as 23.3, 26.4, 25.4, 24.7%; 22.3, 7.4, 10.6, 14.3%; 1.9, 0.5, 0.9, 1.0 g/kg DM; %1.0, 2.5, 2.1, 1.8; 4.1, 3.8, 3.9, 3.8 for the group of wet brewers grain, whole plant maize, mixture 1 and mixture 2, (P<0.01). Dry matter, crude protein digestibility were determined as 65.0, 70,5, 70,0, 67,10%; 71.5, 55.8, 58,7, 62.3%, respectively. The results indicated that WBG is a suitable by-product for ensiling and, when ensiled with WPM as a mixture, it improved fermentation quality and stability against aerobic deterioration

THE EFFECTS OF INOCULANT LACTIC ACID BACTERIA ON THE FERMENTATION AND AEROBIC STABILITY OF SUNFLOWER SILAGE

This study was carried out to determine the effects of actic acid bacterial inoculant on the fermentation and aerobic stability of sunflower silages. Sunflower was harvested at the milk stage. Inoculant-1174 (Pioneer®,USA) was used as homofermentative lactic acid bacterial inoculant. Inoculant was applied 6.00 log10 cfu/g silage levels. Silages with no additive served as controls. After treatment, the chopped sunflower was ensiled in the PVC type laboratory silos. Three silos for each group were sampled for chemical and microbiological analysis on days 2, 4, 7, 14, 21, 28 and 56 after ensiling. At the end of the ensiling period, all silages were subjected to an aerobic stability test for 14 days. Neither inoculant improved the fermentation parameters of sunflower silages. At the end of the ensiling period, inoculant increased lactic acid bacteria (LAB) and decreased yeast and mould numbers of silages. Inoculant treatment did not affect aerobic stability of silages

The Effect of Oregano and Cinnamon Essential Oils on Fermentation Quality and Aerobic Stability of Field Pea Silages

This study was performed to determine the effect of field pea silages which were the organic acid (OA) alternative of oregano and cinnamon essential oils on fermentation quality and aerobic stability. Whole crop pea was harvested at full pod stage and wilted in the laboratory at the 48 h. The chopped pea was mixed and divided into equal portions allocated to five groups: CON (non-treated), distilled water, denoted as control group; OA group, a mixture of 60% formic acid, 20% sodium formate and 20% water applied at a rate of 5 g/kg fresh forage (Silofarm Liquid, Farmavet); origanum (ORE) group, Origanum onites essential oil at 400 mg/kg fresh forage; cinnamon (CIN) group, cinnamon essential oil at 400 mg/kg fresh forage; origanum+cinnamon (ORECIN) group, a mixture of ORE and CIN applied at an equal rate of 400 mg/kg fresh forage. Cinnamon decreased acetic acid (AA), ammonia nitrogen (NH3-N) and weight loss (WL) at the end of 60 days silage. Crude protein (CP) and dry matter (DM) increased by cinnamon essential oil. Yeasts were not detected in any treatments, including the control, after 7 days of air exposure. The CO2 amount decreased and the formation mold was inhibited in the aerobic period by the addition of cinnamon oil. Oregano did not show a similar effect, but when it was used with cinnamon, it showed synergic effect on AA and during aerobic period, it showed antagonistic effect on mold formation and DM losses. It was found in this study that cinnamon can be an alternative to organic acids