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    Effects of bacterial ınoculants on fermentation and aerobic stability of baled triticale-hungarian vetch silage and lamb performance
    (KAFKAS UNIV, VETERINER FAKULTESI DERGISI, 2011) Demirci, Ugur; Gulsen, Nurettin; Keles, Gurhan
    The effects of bacterial inoculants containing homofermentative lactic acid bacteria (HM LAB) alone or in combination with Lactobacillus buchneri on conservation characteristics of baled triticale-Hungarian vetch silage and performance of Konya merino female lambs were investigated. The herbage was mowed at milk stage of maturity of triticale. Field wilted herbage was treated with LAB additives at 1.0x10(6) cfu/g and baled. Bales were wrapped with six layers of plastic white stretch-film. At the end of 3 m ensiling, silages made with or without LAB preserved well. Inoculation with HM LAB had little effect on fermentation characteristics of silages. However, silage treated with the HM LAB in combination with Lactobacillus buchneri resulted in silage with a higher (P < 0.05) concentration of acetic and propionic acid. These silages did not heat throughout 500 h of monitoring. There were no (P > 0.05) treatment effects on any variables measured on the lamb performance. Overall effects of additives on rumen fluids were relatively small. It is concluded that the use of HM LAB in combination with Lactobacillus buchneri is preferable because the combination of these bacteria could improve aerobic stability of silages via accumulation of acetic and propionic acid without reduced concentration of lactic acid. It is also concluded that elevated acetic and propionic acid in well fermented silages do not depress the dry matter intake of ruminants.
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    Fermentation characteristics of maize silages ensiled with lactic acid bacteria and the effect of inoculated baled maize silages on lamb performance
    (KAFKAS UNIV, VETERINER FAKULTESI DERGISI, 2011) Keles, Gurhan; Yazgan, Oktay
    The effects of homofermentative and heterofermentative lactic acid bacteria (LAB) on fermentation characteristics of maize silage and lamb performance were investigated. Maize, harvested at milk line stage of maturity, treated with homofermentative LAB or L. buchneri, a heterofermentative LAB, at 1.0x10(4), 1.0x10(5) and 1.0x10(6) colony forming units/g (cfu/g) of herbage and ensiled in mini silos for 42 days. Only the highest level of homofermentative LAB produced silage with a more homolactic fermentation profile, whereas application of L. buchneri at 1.0x10(5) cfu/g produced silage with a more heterolactic fermentation profile. This effect was more pronounced with increasing rate of L. buchneri. However, silage treated with the highest level of L. buchneri tended (P=0.06) to have lower dry matter recovery. Baled maize silages were treated with homofermentative LAB or L. buchneri at 1.0x10(6) cfu/g before ensiling. Homofermentative LAB had no (P > 0.05) effect on preservation characteristics of baled maize silages. However, application of L. buchneri increased the concentration of acetic acid (P < 0.05) and aerobic stability (P < 0.01) of baled maize silage. There was no (P > 0.05) treatment effect on any variables measured on lamb performance. It can be concluded that treating maize with L. buchneri increases the aerobic stability of baled maize silage through the accumulation of acetic acid and elevated acetic acid in well fermented silages does not depress the dry matter intake.