The Effect of Lactobacillus buchneri and Other Additives on the Fermentation and Aerobic Stability of Barley Silage'

摘要

Whole-plant barley (39.4/100 dry matter) was treated with various chemical and biological additives to assess their effects on silage fermentation and aerobic stabil- ity. Treatments were untreated forage, forage treated with several amounts of Lactobacillus buchneri and enzymes (L. buchneri at 1 x 10~5, 5 x 10~5, and 1 x 10~6 cfu/g of fresh forage), forage treated with an inoculant containing (Lactobacillus plantarum, Pediococcus pen- tosaceus, Propionibacterium freudenreichii, and en- zymes), or forage treated with a buffered propionic acid- based additive (0.2/100 of fresh weight). Sixty-nine d after ensiling, silages treated with L. buchneri and enzymes had lower pH, but had higher concentrations of acetic and propionic acids and higher concentrations of etha- nol when compared with untreated silage. Silage treated with the multistrain inoculant containing L. plantarum had lower pH and higher concentrations of lactic acid, but lower concentrations of ammonia-N, neutral detergent fiber, and acid detergent fiber than did untreated silage. The addition of the buffered propi- onic acid additive resulted in silage with higher concen- trations of lactic and acetic acid compared with un- treated silage. Numbers of yeasts in all silages were low at silo opening (less than 3.0 log cfu/g) and were numerically the lowest in silages treated with L. buch- neri but only treatment with the intermediate and high level of L. buchneri improved the aerobic stability of silage. Because of the altered fermentation pattern, in- oculation with L. buchneri, when applied at equal to or more than 5 x 10~5 cfu/g, and enzymes improved the aerobic stability of barley silage.