The influence of Bonsilage Forte on fermentation and aerobic stability during alfalfa ensiling
2011
Vukmirović, Đ.M., Institute for Food Technology, Novi Sad (Serbia) | Palić, D.V., Institute for Food Technology, Novi Sad (Serbia) | Čolović, R.R., Institute for Food Technology, Novi Sad (Serbia) | Kokić, B.M., Institute for Food Technology, Novi Sad (Serbia) | Brlek, T.I., Institute for Food Technology, Novi Sad (Serbia)
The effects of adding new commercial silage inoculant on fermentation dynamics and aerobic stability of alfalfa silage was examined under laboratory conditions. Poly-propylene containers of 1.8 cubic dm were used for ensiling. Containers were divided in two groups that were opened on days 14 and 49 for sampling. Value of pH of alfalfa decreased faster and to a greater extent in inoculated samples compared to control samples, which is important for conserving of nutrients of the silage. Concentration of lactic acid was significantly (p is less than 0.05) higher in inoculated samples and this parameter indicates efficient fermentation. Absence of butyric acid in inoculated samples confirms that Clostridial secondary fermentation did not take place and that used inoculant acts efficiently against Clostridia. Aerobic stability of inoculated samples, as measured by the release of CO2 after exposure to air, was three times higher compared to control samples.
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