PJB-2019-354
The effects of homo- and heterofermentative lactic acid bacteria on the quality and aerobic stability of corn silage
FANFAN ZHANG
Abstract
Abstract This study aimed to investigate the effects of homo/heterofermentative lactic acid bacteria (LAB) on the quality of corn silage and its semi-in vitro digestibility in ruminants. Maize samples divided into four groups were treated as follows: 1) control without added bacteria (K); 2) homofermentative LAB mixed 1:1 and added at 1 × 105 cfu g-1 (T); 3) heterofermentative LAB added at 4 × 105 cfu g-1 (Y); and 4) homo/heterofermentative LAB added as described above (T+Y). Then, the nutritional quality, fermentation characteristics, microbial content, aerobic stability, and rumen degradation rate of the silage were assessed. The addition of homo- and/or heterofermentative LAB significantly improved the nutritional quality, fermentation characteristics, and microbial content, and the addition of the heterofermenter Lactobacillus buchneri, with or without the homofermenter Lactobacillus plantarum, improved the aerobic stability. The different LAB inoculants increased the degradation rates of dry matter, acid detergent fiber, and neutral detergent fiber of corn silage by ruminants. Analysis of the subordinate function of each index indicated that treatment Y yielded the best silage.
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