Bacterial inoculant effect on quality of alfalfa silage and haylage

Abstract

Using of silage and haylage of forage legumes in ruminant nutrition and promotion of promoting proper forage conservation techniques should be an important strategy in livestock production in our country. Forage legumes are difficult to ensile, so it is necessary to apply the starter culture of selected strains of lactic acid bacteria that support the ensiling process and prevent bacterial butyric fermentation and thus contribute to the preservation and improvement of silage and haylage quality. In this paper, the influence of bacterial inoculant 'Silko for alfalfa' on the quality of silage and haylage of alfalfa in two separate trials is presented. The inoculant is a combination of homofermentative lactic bacteria Lactobacillus plantarum and Pediococcus spp. The first-cut alfalfa in the second year was used for silage and haylage. The silage was examined in mini-silos in the laboratory, and the haylage at the cattle farm where the plant material was cuts were collected in experimental silo bags. The treatments were control (untreated silage, i.e. haylage) and silage, i.e. haylage treated with inoculant 'Silko for alfalfa' (rate of 5 ml t-1 fresh material). The silages were analyzed after 90 days, and haylage after 40. The inoculant 'Silko for alfalfa' has been found to maintain the nutritive value of silage and haylage and to improve their chemical, energy and fermentation parameters relative to the control. Since 'Silko for alfalfa' positively affects the correct lactic acid fermentation of silage and haylage and contributes to a lesser loss of nutritional value and energy it is expected that it can promote a high level of productivity of ruminants, and thus contribute to the growth of profit in livestock production.

Do regrowth age and microbial inoculant usage affect the microbial diversity and fermentation characteristics of forage peanut silage?

“…Most of the transformations of nitrogen fractions from true protein are caused by plant enzymatic and microbial activities, can be observed during storage times. The conversion of protein nitrogen to free amino acids and peptides is a result of plant enzymatic action, whereas the production of biogenic amines, butyric acid, and ammonia is a result of microbial proteolytic activity (Đorđević et al, 2019).…”

“…The use of microbial inoculants containing facultative heterofermentative lactic acid bacteria (LAB) strains include Lactiplantibacillus plantarum ; Lactiplantibacillus pentosus ; Lacticaseibacillus casei and many Pediococcus species during ensiling enhances fermentation, have a high growth rate, increase produce lactic acid, which promotes pH reduction, reduces DM losses, and suppresses the growth of unwanted microorganisms in diverse forage species across, especially in legume and grass silage both temperate and tropical climates when compared with untreated (Agarussi et al, 2019; Đorđević et al, 2019; Muck et al, 2018; Silva et al, 2020).…”

Perfil fermentativo e diversidade microbiana em silagens de leguminosas e avaliação de cana-de-açúcar ensilada como ração em mistura total na alimentação de bovinos de corte.

“…A inoculação da forragem com bactérias ácido láticas (BAL) no momento da ensilagem tem melhorado a fermentação, bem como reduzido as perdas e inibir o crescimento de microrganismos indesejáveis em várias espécies forrageiras em condições de clima temperado e tropical (Muck et al, 2018;Agarussi et al, 2019;Đorđević et al, 2019;. No entanto, estudos sobre inoculantes em silagens de amendoim forrageiro realizados em condições tropicais são escassos .…”