Fermentation characteristics of maize silages ensiled with lactic acid bacteria and the effect of inoculated baled maize silages on lamb performance
Yükleniyor...
Dosyalar
Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
KAFKAS UNIV, VETERINER FAKULTESI DERGISI
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Homofermentative lactic acid bacteria, Lactobacillus buchneri, Maize silage, Lamb
Kaynak
KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI
WoS Q Değeri
Q3
Scopus Q Değeri
Q3
Cilt
17
Sayı
2
Künye
Keleş, G., Yazgan, O. (2011). Fermentation Characteristics of Maize Silages Ensiled with Lactic Acid Bacteria and the Effect of Inoculated Baled Maize Silages on Lamb Performance. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 17(2), 229-234.
