PJB-2022-116
EFFECTS OF COMMERCIAL BACTERIAL INOCULANTS ON FERMENTATION AND NUTRITIVE QUALITY OF WHEAT AND ANNUAL LEGUME MIXED SILAGES
Ibrahim Ertekin
Abstract
This study was conducted to determine fermentation quality, microbial populations and nutritive value of wheat and some cool season annual legume (forage pea, grass pea and vetch) mixed silages (25:75, 50:50 and 75:25) using various commercial bacterial inoculants (Pioneer 1188, Pioneer 11A44 and Pioneer 11CFT).Wheat and legume species were sown in separate plots and these plants were harvested when wheat reached the dough stage about 180 days after plant emergence. Harvested wheat and legume species were chopped theoretically into 2-3 lengths for ensiling. Chopped fresh plants were ensilaged by vacuum machine into plastic packages about 400±50 g. All silages were opened after 90 days. Chemical compositions, relative feed value, fermentation parameters and microbial populations of all silages were investigated. This study was conducted in a factorial (3 legume species×3 inoculants×5 mixtures) arrangement design. The effects of legume species on ADF, crude ash, pH, lactic acid bacteria, enterobacteria, yeast and mold, lactic acid, acetic acid, propionic acid, butyric acid and ammonia nitrogen were significant (P<0.05). Crude protein, silage fermentation features and microbial populations were affected (P<0.05) by inoculants. The effects of mixture ratios on dry matter, chemical compositions, relative feed value, fermentation parameters of silages were significant (P<0.05). As a result of the study, it was determined that ensiling the 50 % wheat with 50% grass pea with the use of inoculant 1188 as an additive could give a good result both in terms of nutritive value and fermentation quality.
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