Fermentation characteristics of Maize silages ensiled with lactic acid bacteria and the Effect of inoculated baled maize silages on lamb performance

Bu çalışmada homofermantatif ve heterofermantatif laktik asit bakterilerinin (LAB) süt olum döneminde hasat edilmiş mısır silajının fermantasyon özellikleri ile kuzularda performans üzerine olan etkileri araştırılmıştır. Mini silolarla yapılan çalışmada, mısır homofermantatif LAB ya da heterolaktik bir LAB olan L. buchneri ile 1.0x104, 1.0x105 ve 1.0x106 cfu/g düzeyinde muamele edilerek 42 gün süre ile silolanmıştır. Sadece en yüksek düzeyde homofermantatif LAB ile muamele edilmiş silajlar daha homolaktik bir silaj fermantasyonu neticesinde üretilmiş silaj özellikleri gösterirken, 1.0x105 cfu/g düzeyinde L. buchneri ile muamele edilmiş silajlar heterolaktik bir silaj fermantasyonu neticesinde üretilmiş silaj özellikleri göstermiş, bu etki L. buchneri’nin artan düzeyi ile daha belirgin olmuştur. Ancak 1.0x106 cfu/g düzeyinde L. buchneri muamelesi ile kuru madde kazanımları azalma (P=0.06) temayülü göstermiştir. Balyalanmış mısır silajları homofermantatif LAB ve L. buchneri ile silolama öncesinde 1.0x106 cfu/g düzeyinde muamele edilerek hazırlanmıştır. Homofermantatif LAB ilavesinin balyalanmış silajların fermantasyon özellikleri üzerine etkisi önemsiz (P>0.05) bulunmuştur. Bununla beraber, L. buchneri ile muamele edilmiş balyalanmış silajların asetik asit içeriği (P

Laktik asit bakterileri ile silolanmış mısır silajının fermantasyon özellikleri ile balyalanmış mısır silajlarının kuzu performansına etkileri

The eff ects of homofermentative and heterofermentative lactic acid bacteria (LAB) on fermentation characteristics of maize silage and lamb performance were investigated. Maize, harvested at milk line stage of maturity, treated with homofermentative LAB or L. buchneri, a heterofermentative LAB, at 1.0x104, 1.0x105 and 1.0x106 colony forming units/g (cfu/g) of herbage and ensiled in mini silos for 42 days. Only the highest level of homofermentative LAB produced silage with a more homolactic fermentation profi le, whereas application of L. buchneri at 1.0x105 cfu/g produced silage with a more heterolactic fermentation profi le. This eff ect was more pronounced with increasing rate of L. buchneri. However, silage treated with the highest level of L. buchneri tended (P=0.06) to have lower dry matter recovery. Baled maize silages were treated with homofermentative LAB or L. buchneri at 1.0x106 cfu/g before ensiling. Homofermentative LAB had no (P>0.05) eff ect on preservation characteristics of baled maize silages. However, application of L. buchneri increased the concentration of acetic acid (P<0.05) and aerobic stability (P<0.01) of baled maize silage. There was no (P>0.05) treatment eff ect on any variables measured on lamb performance. It can be concluded that treating maize with L. buchneri increases the aerobic stability of baled maize silage through the accumulation of acetic acid and elevated acetic acid in well fermented silages does not depress the dry matter intake.

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Kafkas Üniversitesi Veteriner Fakültesi Dergisi-Cover
  • ISSN: 1300-6045
  • Yayın Aralığı: Yılda 6 Sayı
  • Başlangıç: 1995
  • Yayıncı: Kafkas Üniv. Veteriner Fak.
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