Effect of probiotic enzymatic additive with glucose oxidase on palatability and digestibility of silages with low content of dry matter
1998
Machacova, E. | Loucka, R. | Zalmanova, V. | Homolka, P. (Vyzkumny Ustav Zivocisne Vyroby, Prague-Uhrineves (Czech Republic))
The effects of probiotic-enzymatic additive on palatability and digestibility of ensiled forages with low dry matter were studied. From the point of view of the quality of the fermentation process, grass silages were better than grass-clover mix and clover silages. The probiotic-enzymatic additive in grass and grass-clover mix silages increased the lactic acid level and decreased the acetic acid level and pH. The probiotic-enzymatic additive in clover silages increased the content of lactic acid, and also pH. In spite of the increasing quality of the treated silages in comparison with untreated ones, additive had not so power to make postulated quality of silages. The digestibility in vitro of organic matter of silages with additive was higher (not significantly, P0.05) than of control ones. The digestibility in vivo, tested only with the silages without additive, was used for working-out of the nutrition index PDI (Protein Digestible Intake), NEL (Netto Energy of Lactation). The palatability of the silages was significantly (P0.05) higher in the silages with the additive than of those without it.
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