Effects of temperature, lactic acid bacteria and cellulase on fermentation quality and carbohydrate composition of alfalfa [Medicago sativa] silage
1998
Zhuang, Y. (College of Dairying, Ebetsu, Hokkaido (Japan)) | No, E. | Oba, Y. | Ataku, K.
This study was conducted to clarify the effects of lactic acid bacteria (LAB), cellulase (CEL), and temperature on the fermentation quality and carbohydrate composition of alfalfa silage. Second-cut alfalfa was ensiled in batches with LAB, with CEL, with a LAB-CEL mixture (MIX), or with no additives (control). Each batch was stored in incubators at 20, 30 and 40 degrees C. 1) The fermentation quality of all the silages improved as the temperature increased from 20 to 40 degrees C. 2) Improved fermentation quality was found in LAB or CEL added silages stored at 20 degrees C and in MIX-added silages at all temperatures investigated. 3) The amount of neutral detergent fiber (NDF) was lowest in the silages stored at 40 degrees C. 4) In MIX-added silages, water-soluble carbohydrate (WSC) was generally higher, whereas the NDF and acid detergent fiber (ADF) content were relatively low
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