Effects of lactobacillus inoculants on characteristics and composition of alfalfa wilted by orange pulp silage

Document Type : Research Paper

Authors

1 MS.c student, Ahar Faculty of Agriculture and Nature resources, University of Tabriz, Iran

2 Assistant professor, Ahar Faculty of Agriculture and Nature resources, University of Tabriz, Iran

3 Professor, Faculty of Agriculture, University of Tabriz, Iran

Abstract

This study was conducted to study the effects of LALSIL inoculants (Lactobacillus Buchneri 40788: LAB) on laboratory characteristics and aerobic stability in alfalfa wilted and chopped into 2 cm of average length with orange pulp silage. Experimental treatments were 1: wilted alfalfa with no additive (control), 2: wilted alfalfa and orange pulp (at a ratio of 70 to 30 percent) with no inoculant, 3: treatment 2 plus 1.5×108 cfu/g of LALSIL inoculants, 4: treatment 2 plus 3.0×108 cfu/g of LALSIL inoculants, and 5: treatment 2 plus 4.5×108 cfu/g of LALSIL inoculants. Experimental treatments were ensiled in triplicate laboratory mini silos for 90d at room temperature. The data were analyzed as a completely randomized design. The pH of all silages was less than 4.55, but pH was significantly higher for control (P<0.05). Addition of orange pulp and bacterial inoculants to wilted alfalfa caused a significant increase in water soluble carbohydrate (WSC) and total volatile fatty acids (tVFA) (P<0.05). The least amount of aerobic stability of was for the treatment 1 and most one was for treatment 5 (56 and 200h after exposure to air, respectively). Results suggest that orange pulp and bacterial inoculants could improve quality of alfalfa silage by altering the availability of WSC, the rapid decline pH and limiting the proliferation of yeasts and fungi.

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References

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Animal Production Research
Volume 6, Issue 1
June 2017
Pages 27-37

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