Nutrition, feeding, and calves: Effect of Applying Lactic Acid Bacteria Isolated from Forage Crops Of Fermentation Characteristics and Aerobic Deterioration of Silage

摘要

Two selected strains, Lactobacillus casei FG 1 and Lactobacillus plantarum FG 10 that were isolated From forage crops were used as additives at 1.0 × 10~5 Cfu/g of fresh matter to alfalfa, Italian ryegrass, and Sorghum, and their effect on fermentation charac- Teristics and aerobic deterioration of silage was Studied. The three silages treated with strains FG 1 Or FG 10 were well preserved; had significantly lower PH values, butyric acid, propionic acid, and ammonia N concentrations, gas production, and dry matter Losses; and had significantly higher contents of Residual water-soluble carbohydrates and lactic acid Than did the respective control silages.