Molecular Nutrition

Effects of Lactic Acid Bacteria Preparation on Quality and Nutrient Composition of Whole Corn Silage

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  • Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, Shandong Key Laboratory of Animal Disease Control and Breeding, Ji'nan 250100, China

Received date: 2017-06-29

  Online published: 2018-01-04

Abstract

This study was conducted to evaluate the effects of lactic acid bacteria preparation on quality and nutrient composition of whole corn silage. A total of 720 kg whole corn was divided into four groups with twelve replicates per group and 15 kg per replicate. Silages with no preparations served as control group and silages in experimental groups were mixed with 2, 10 and 20 mg/kg lactic acid bacteria preparation, respectively. Then the silages were stored under room temperature. The experimental period was 60 d. Samples ensiling for 45 and 60 d were collected and analyzed. The results showed that compared with control group:1) sensory evaluation indices of the silage in experimental groups were not significantly changed (P>0.05). 2) The amount of lactic acid bacteria was significantly increased in experimental groups (P<0.05), and the amount of mould was significantly decreased in 10 mg/kg group at 45 d and in experimental groups at 60 d (P<0.05). 3) Experimental groups exhibited significantly increased lactic acid and acetate contents and significantly decreased butyrate content at 45 d (P<0.05); 2 and 10 mg/kg groups showed significantly increased acetate content at 60 d (P<0.05). 4) At 45 d, significantly increased crude protein content was detected in 2 and 10 mg/kg groups (P<0.05), and significantly increased neutral detergent fiber content was observed in 2 mg/kg group (P<0.05), whereas ammonia nitrogen content in experimental groups was significantly decreased (P<0.05); at 60 d, 20 mg/kg group showed significantly decreased water soluble carbohydrate content (P<0.05). Therefore, lactic acid bacteria preparation can improve quality of whole corn and nutrient value, and the recommended supplemental level of lactic acid bacteria preparation is 10 mg/kg based on the lowest amount of mould during fermentation.

Cite this article

ZHANG Xianglun, YOU Wei, ZHAO Hongbo, WANG Xingling, WAN Fachun . Effects of Lactic Acid Bacteria Preparation on Quality and Nutrient Composition of Whole Corn Silage[J]. Chinese Journal of Animal Nutrition, 2018 , 30(1) : 336 -342 . DOI: 10.3969/j.issn.1006-267x.2018.01.040

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