Fermentation characteristics of maize silages ensiled with lactic acid bacteria and the effect of inoculated baled maize silages on lamb performance

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dc.contributor.authorKeles, Gurhan
dc.contributor.authorYazgan, Oktay
dc.date.accessioned2020-03-26T18:14:42Z
dc.date.available2020-03-26T18:14:42Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Zootekni Bölümüen_US
dc.description.abstractThe 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.en_US
dc.identifier.citationKeleş, 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.
dc.identifier.endpage234en_US
dc.identifier.issn1300-6045en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage229en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/26502
dc.identifier.volume17en_US
dc.identifier.wosWOS:000288117600011en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.institutionauthorYazgan, Oktay
dc.language.isoenen_US
dc.publisherKAFKAS UNIV, VETERINER FAKULTESI DERGISIen_US
dc.relation.ispartofKAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISIen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectHomofermentative lactic acid bacteriaen_US
dc.subjectLactobacillus buchnerien_US
dc.subjectMaize silageen_US
dc.subjectLamben_US
dc.titleFermentation characteristics of maize silages ensiled with lactic acid bacteria and the effect of inoculated baled maize silages on lamb performanceen_US
dc.typeArticleen_US

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