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Effects of Lactobacillus plantarum MTD1 on fermentation and nutritive value of low dry matter maize silage

Published online by Cambridge University Press:  23 November 2017

Khaled Sadeghi ,
Gholam Reza Ghorbani ,
Mohammad Khorvash ,
Masood Alikhani  and
Soodeh Moghaddasi
Khaled Sadeghi*
Affiliation:
Isfahan University of Technology, Isfahan, Islamic Republic of Iran
Gholam Reza Ghorbani
Affiliation:
Isfahan University of Technology, Isfahan, Islamic Republic of Iran
Mohammad Khorvash
Affiliation:
Isfahan University of Technology, Isfahan, Islamic Republic of Iran
Masood Alikhani
Affiliation:
Isfahan University of Technology, Isfahan, Islamic Republic of Iran
Soodeh Moghaddasi
Affiliation:
Isfahan University of Technology, Isfahan, Islamic Republic of Iran
*
Email:khsadeghi@gmail.com
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Extract

In Iran, maize silage is used in dairy cattle farm as a forage source and harvested as a second crop, so has a high moisture (about 800 g/kg). If used as silage, it is susceptible nutrient loss as effluent, and clostridium bacteria growth so that a poor quality silage results. In order to improve the ensiling process, biological additives have been developed. These additives reduce the dependence of the ensiling process on epiphytic lactic acid bacteria (LAB). The function of these inoculants is to ensure a rapid and efficient fermentation of water soluble carbohydrate (WSC) into lactic acid. Most available inoculants consist of selected strains of homo-fermentative LAB, such as Lactobacillus plantarum, Pediococcus and Enterococcus species. Many studies have shown the advantages of LAB inoculants. The purpose of this study was to focus on the effects of Lactobacillus plantarum on the fermentation characteristics and in vitro dry matter digestibility (IVDMD) of low dry matter (DM) maize silages.

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Proceedings of the British Society of Animal Science , Volume 2008 , 2008 , pp. 239
Copyright
Copyright © The British Society of Animal Science 2008

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References

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