Demirci, UgurGulsen, NurettinKeles, Gurhan2020-03-262020-03-262011Demirci, U., Gülşen, N., Keleş, G. (2011). Effects of Bacterial Inoculants on Fermentation and Aerobic Stability of Baled Triticale-Hungarian Vetch Silage and Lamb Performance. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 17(2), 297-302.1300-6045https://hdl.handle.net/20.500.12395/26390The 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.eninfo:eu-repo/semantics/openAccessBacterial inoculantsBaled silageLactobacillus buchneriLambTriticaleArticle172297302Q3WOS:000288117600022Q3