Improve Quality Of Alfalfa Silage Ensiled With Orange Pulp And Bacterial Additive

Özet

This study evaluated the effects of Lactobacillus buchneri (LAB) andorange pulp (OP) supplementation on chemical composition, in vitroand in situ degradability, dry matter (DM), pH and aerobic stabilityof alfalfa silage. Treatments were 1) alfalfa without any additive(control), 2) alfalfa + OP (70% alfalfa mixed with 30% fresh OP,LAB0), 3) treatment 2 with 1.5 g LAB/ton (LAB1), 4) treatment 2with 3 g LAB/ton (LAB2) and 5) treatment 2 with 4.5 g LAB/ton(LAB3). Treatments were replicated three times in laboratory minisilos for 90 d in a closed barn with a ambient temperature (15 to 18oC). As a result of this study, the experimental treatments did notaffect on DM of silage at the end of the ensiling period. Controltreatment had the highest pH (4.5) among the experimentaltreatments ( P<0.05). Supplementation alfalfa with OP resulted insignificant increase in water soluble carbohydrate (WSC) and totalvolatile fatty acids (VFAs) ( P<0.05). Treating alfalfa silage with OPand LAB improved aerobic stabilities of treatments significantly, ascompared to LAB0. Supplementation of silage with OP and bacterialinoculant increased DM digestibility. These findings indicated thatLAB can improve the aerobic stability and quality of silage inlaboratory silos and also, OP and LAB might improve silage qualityand cause better silage management in the farm.