EFFECTS OF LACTIC ACID BACTERIA ON ENSILING CHARACTERISTICS, CHEMICAL COMPOSITION AND AEROBIC STABILITY OF KING GRASS - A. A. Shah; Y. Xianjun; D. Zhihao; W. Siran; S. Tao. (Journal of Animal and Plant Sciences, 2017)
The aim of the present study was to evaluate the effects of lactic acid bacteria (LAB) on ensiling characteristics, chemical composition and aerobic stability of King grass. Silage was prepared in a completely randomized design consisting of threetreatments and one control with three replicates as control (SK, adding 2ml/kg sterilizing water), Lactobacillus plantarum commercial bacteria (SKP), Lactobacillus plantarum isolated from Napier grass (SKN), Lactobacillus paraplanetarum isolated from Italian ryegrass (SKI). All silage were prepared using polyethylene terephthalate bottles, and incubated at room temperature for different ensiling days. The earlier and prolong stage of ensiling, dry matter (DM) was not significantly (P>0.05) affected and the level of pH, acetic acid (AA), NH3-N, water soluble carbohydrate (WSC) and butyric acid (BA) was significantly (P<0.05) decreased. Lactic acid (LA), ethanol and propionic acid (PA) was significantly (P<0.05) increased in treatments compared to SK. The dry matter (DM), crude protein (CP), propionic acid (PA) neutral detergent fiber (NDF), acid detergent fiber (ADF) did not significantly (P<0.05) differ among the treatments at the end of ensiling. Ammonia nitrogen/total nitrogen (NH3-N/TN) and AA was significantly (P<0.05) decreased and LA, and ethanol was significantly (P<0.05) increased in the treatments. When the silos were exposure air, the pH was high and LA was numerically lowered but the WSC was not affected. The yeast, mold and LAB were changed significantly (P<0.05). It was suggested that adding lactic acid bacteria could improve the fermentation quality of King grass.
Keywords: journal article; Fermentation qualities; aerobic stability; Lactobacillus plantarum