Effects of Inoculation Preactivated Lactobacillus buchneri and Urea on Fermentation and Aerobic Stability Characteristics of Corn Silage
DOI:
https://doi.org/10.24925/turjaf.v11i3.431-438.5272Keywords:
Corn silage, Urea , Lactobacillus buchneri , Fermentation , Aerobic StabilityAbstract
This study was designed to determine the effects of the addition of Lactobacillus buchneri (NCIMB 40788 ˗ CNCM I-4323; Lalsil AS, Lallemand Inc., Canada) inoculant activated before ensiling to corn silage with urea on fermentation and aerobic stability. Corn was harvested during the milk stage period. Post harvest materials were divided into 6 treatment groups. Treatment groups 1- Control; 2- Lactobacillus buchneri (LB), 3×108 cfu/g fresh material; 3-Urea, 1% of dry matter; 4- Lactobacillus buchneri + Urea (LB+Urea); 5- Activated Lactobacillus buchneri (aLB), 3×108 cfu/g fresh material; 6- Activated Lactobacillus buchneri + Urea (aLB+Urea). After adding the additives, the silage samples were vacuum packed into plastic bags with 3 replications in each treatment group. Chemical and microbiological analyzes were performed on silage samples opened on the 1st, 3rd, 7th, 14th and 75th days of fermentation. The aerobic stability test was applied to the silages opened on the 75th day for 7 days. In this study, the addition of Lactobacillus buchneri inoculant and urea activated before ensiling positively affected the fermentation and aerobic stability of corn silages. While it increased the crude protein (CP), lactic acid (LA) values of the silages in the aLB group, it caused a decrease in the acetic acid (AA), propionic acid (PA), pH, neutral detergent fiber (NDF), acid detergent fiber (ADF), hemicellulose (HCEL) and yeast contents. Adding aLB+ Urea to silages improved the aerobic stability of silages. As a result, the combined use of activated Lactobacillus buchneri and urea can improve the fermentation profile, chemical composition, and aerobic stability of corn.
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