Effects of bacterial inoculation and essential oils of spearmint, serviceberry and cumin on chemical composition, in vitro digestibility and gas production parameters of corn silage

Includes references

This research was conducted to investigate effects of bacterial inoculation (lactobacillus plantarum, one mg/kg of fresh forage) and essential oils of spearmint, serviceberry and cumin (125 or 250 µl /kg of fresh forage) on chemical composition, gas production parameters and in vitro digestibility of corn silage in a completely randomized design (8 treatments and 3 replicates). Whole-plant corn was harvested at the dough stage (30 percent of dry matter), and chopped to 2 and 3 cm lengths. The ensiling process was performed in two-layer plastic bags. Additives were sprayed on the chopped corn, and then mixed thoroughly. The silos were opened after 45 days. Chemical composition of corn silage was affected by additives (P<0.05). Bacterial inoculation, spearmint (250 µl) and serviceberry increased the water soluble carbohydrates. Crude protein content of silage was decreased in bacterial inoculation and serviceberry (125 µl) treatments. The concentration of acid detergent fiber was decreased by addition of serviceberry (250 µl) and cumin extracts. The 250 µl of serviceberry and cumin essential oils decreased the volume and potential of gas production (P<0.05). Metabolizable energy and short chain fatty acids concentration were increased by 125 µl of spearmint (P<0.05). Bacterial inoculation increased in vitro digestibility of dry matter and organic matter (P<0.05). Spearmint extract (125 µl) increased total bacterial count and microbial efficiency (P<0.05). Overall, the bacterial inoculation and the low level (125 µl) of spearmint extract were more effective in improving the nutritional value of corn silage.