Izvorni znanstveni članak
https://doi.org/10.5513/JCEA01/20.2.2314
The effect of bacterial inoculant on chemical composition and fermentation of alfalfa silage
Darko Uher
; University of Zagreb, Faculty of Agriculture, Department of Field Crops, Forage and Grassland
Miljenko Konjačić
; University of Zagreb, Faculty of Agriculture, Department of Animal Science and Technology
Dario Jareš
; University of Zagreb, Faculty of Agriculture, Department of Field Crops, Forage and Grassland
Dubravko Maćešić
; University of Zagreb, Faculty of Agriculture, Department of Field Crops, Forage and Grassland
Sažetak
Managing alfalfa silage in livestock production systems is an important issue in order to maintain the silage quality and achieve maximum profitable production of milk and meat. The aim of this study was to estimate effects of commercial bacterial inoculants on chemical composition and fermentation of alfalfa silage, under field conditions in the commercial dairy farm, during 2017. The silage mass was subdivided into five equal parts (control - silage without inoculant) and silages treated with commercial bacterial inoculants (PIO 1 - Pioneer 11H50, PIO2 - Pioneer 11AFT, SIL - Silko and BON - Bonsilage alfa) all ensiled in microsilos. After 90 days of ensiling, silages were analysed for chemical and nutritional composition and fermentation characteristics. Dry matter and crude protein value were higher, lactic acid and acetic acid value were significantly higher in silage treated with bacterial inoculant PIO1, PIO2, SIL and BON compared to control silage. Contrary, alfalfa silage treated with a bacterial inoculant PIO1, PIO2, SIL and BON had lower values of acid detergent fibre, neutral detergent fibre and pH and significantly lower values butyric acid, alcohols and NH3-N/total nitrogen compared to control silage. Results showed that bacterial inoculant PIO1, PIO2, SIL and BON increases silage quality compared to control silage.
Ključne riječi
inokulanti; kemijski sastav; lucerna; parametri fermentacije; silaža
Hrčak ID:
221572
URI
Datum izdavanja:
28.6.2019.
Posjeta: 1.099 *