Effects of enzyme inoculum mixture on preservation, nutritive value and palatability of grass and clover silages

摘要

Second-crop grass of Becva variety, clover of Kvarta variety, and grass-clover mix (1:1), were ensiled in six special silage containers (7 m~3) with and without enzyme inoculum mixture (Bactozym). The silage was stored under the same conditions for each variant tested. The enzyme component was prepared from cellulase-hemicellulase mixture (25,000 nkat/ml) and giucosidase (4,000 nkat/ml). The inoculum used was a mixture of Enterococcus faecium M-74, Lactobacillus plantarum, Lactobacillus case/ and Pediococcus spp (CPU : 15 ×10~9/g), The enzyme-inoculum mixture (mixture of 1 litre of enzyme component with 100 g of inoculum) was dosed for each 1 ton of forage.