Kaldmäe, H.

Kärt, O.

Olt, Andres

Songisepp, E.

English

University of Kentucky

University of Kentucky UKnowledge International Grassland Congress Proceedings XXI International Grassland Congress / VIII International Rangeland Congress Effect of Biological Additives on Fermentation and Nutritive Value of Silage Andres Olt Estonian University of Life Science, Estonia H. Kaldmäe Estonian University of Life Science, Estonia E. Songisepp University of Tartu, Estonia O. Kärt Estonian University of Life Science, Estonia Follow this and additional works at: https://uknowledge.uky.edu/igc  Part of the Plant Sciences Commons, and the Soil Science Commons This document is available at https://uknowledge.uky.edu/igc/21/15-2/33 The XXI International Grassland Congress / VIII International Rangeland Congress took place in Hohhot, China from June 29 through July 5, 2008. Proceedings edited by Organizing Committee of 2008 IGC/IRC Conference Published by Guangdong People's Publishing House This Event is brought to you for free and open access by the Plant and Soil Sciences at UKnowledge. It has been accepted for inclusion in International Grassland Congress Proceedings by an authorized administrator of UKnowledge. For more information, please contact UKnowledge@lsv.uky.edu. 瞯 730　 瞯 　 Multifunctional Grasslands in a Changing World 　 Volume Ⅱ 　Grasslands/Rangelands Production Systems ——— Forage Quality ,Conservation and UtilizationEffect of biological additives on fermentation and nutritive value of silageA . Olt1 , H . Kaldm惫e1 , E . Songisep p 2 , O . K惫rt1 ,１ Estonian University of Life Sciences , Department of Nutrition and Animal Products Quality , Kreutzwaldi １ , ５１０１４ Tartu ,Estonia , andres .olt ＠ emu .ee , ２ University of Tartu , Institute of Microbiology , Ravila １９ , ５０４１１ Tartu , EstoniaKey words : silage , lactic acid bacteria , additive , cloverIntroduction Ensilability of plant crops is determined by various factors . Legumes have a high protein concentration . However ,their low dry matter and sugar contents as well as high buffering capacity reduce ensilability . Therefore legumes have beenincreasingly grown in a mixture with grasses . The objective of this study was to determine the effect of inoculants onensilability of grass‐clover mixtures with various red clover percentages .Material and methods Test silages were prepared from the mixture of the first cut yield of red clover ( Tri f olium p ratense L .)and timothy ( Phleum pratense L) . The percentage of red clover in silage prepared in ２００４ was ５０ ％ and of that prepared in２００５ was ７５ ％ . The silage material was wilted in both years for ２４ and ７２h , respectively , in order to get equal dry matter , andchopped . The silage additives were biological inoculants , combinations of three different strains of Lactobacillus sp . : I‐１ and I‐２ ( different strains of L . p lantarum) and I‐３ ( L . p lantarum＋ L . f ermentum ) . Inoculant was added at a rate of ５ ml per １ kgof silage material . The concentration of lactic bacteria in the biological additive was ８ × １０９ cfu/ g .Results and discussionTable 1 Chemical composition and nutritive value o f silage .Treatment UT I‐１ I‐２ I‐３Clover ( ％ ) ５０ ７５ ５０ ７５ ５０ ７５ ５０ ７５Dry matter , ( g / kg ) ２５６ ２５５ ２９４ ２５８ ２７９ ２４９ ２７４ ２５４Crude protein , ( g / kg DM ) １７８ １８６ １６７ １９７ １７４ １９４ １７２ １９６Crude ash , ( g / kg DM) １１０ １２２ ９７ １１９ ９４ １２０ ９６ １１７NDF , ( g / kg DM) ４１４ ４６７ ４１９ ４６３ ３９４ ４６６ ４０８ ４４８ME , ( MJ/ kg DM) １０ .０ ９ .９ １０ .１ １０ .０ １０ .２ １０ .０ １０ .１ ９ .９MP ,( g/ kg DM) ８０ .４ ７９ .８ ８０ .５ ８１ .２ ８０ .９ ８０ .８ ８０ .６ ８１ .２　 Figure 1 The content o f acetic‐ , butyric‐ , lactic acid , ethanol ( ％DM) , N H３ ‐N ( ％ total N ) and p H in untreated and inoculatedsilages .Low dry matter content of silages ( Table １ )reveals that wilting of red clover is difficult .Silages in which the percentage of red clover waslower were higher in lactic acid content andtherefore lower in pH value ( UT pH ５ .０ ; and I‐１ ,I‐２ , and I‐３ pH ４ . ２ ) ( Figure １ ) . Higherconcentration of NH３‐N in silage with higher redclover content could have resulted from intenseproteolysis during wilting or from the highercontent of red clover . The additives had nosignificant effect on nutritive values of silages( Table １ ) but increased the levels of lactic acid .Conclusions The inoculants guaranteed high‐qualitysilage from the grass‐clover mixture with ５０ ％ redclover , but they were not effective enough forensiling the grass‐clover mixture with ７５ ％ clover .

Effect of Biological Additives on Fermentation and Nutritive Value of Silage

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Effect of Biological Additives on Fermentation and Nutritive Value of Silage

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