Co-Authors:
Filya, I., Department of Animal Science, Faculty of Agriculture, Uludag University, 16059 Gorukle, Bursa, Turkey
Ashbell, G., Forage Preservation and By-Products Research Unit, Volcani Center, 50250 Bet Dagan, Israel
Hen, Y., Forage Preservation and By-Products Research Unit, Volcani Center, 50250 Bet Dagan, Israel
Weinberg, Z.G., Forage Preservation and By-Products Research Unit, Volcani Center, 50250 Bet Dagan, Israel
Abstract:
The effect of applying lactic acid bacteria (LAB) at ensiling on the fermentation and aerobic stability of whole crop wheat silage was studied under laboratory conditions. The LAB inoculants consisted of Lactobacillus plantarum + Enterococcus faecium combinations (inoculant A), and Lactobacillus pentosus (inoculant B) in experiments with fresh and wilted whole crop wheat (368 and 421 g DM kg -1, respectively). The inoculants were applied each at about 1.5 x 10 6 cfu g -1. After treatment, the chopped forages were ensiled in 1.5-1 anaerobic jars. Three jars per treatment were sampled on days 2, 4, 7, 16, and 65. At the end of the experiment, the silages were subjected to an aerobic stability test lasting 5 days, in which CO 2 production was measured, as well as chemical and microbiological parameters, to determine the extent of aerobic deterioration. In fresh wheat silages, the LAB inoculants did not improve fermentation and aerobic stability. However, in the wilted wheat silages, the amounts of CO 2 (g kg -1 DM) produced were highest for the control (9.2 ± 6.0), lower for inoculant A (6.1 ± 6.5) and lowest for inoculant B (1.1 ± 0.4). L. pentosus (inoculant B) seems to have the most potential in protecting wilted wheat silage from yeast and moulds upon aerobic exposure. (C) 2000 Published by Elsevier Science B.V.
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