Effects of Addition of Activated Lactobacillus buchneri to Corn Silage Before Re-Ensiling on Crude Nutrient Content, In Vitro Digestibility and Aerobic Stability of Silages

Year 2024, Volume: 14 Issue: 1, 24 - 37, 30.06.2024

Kadir Erten , Fisun Koc

https://doi.org/10.54370/ordubtd.1294985

Abstract

In this study, the effect of activated lactobacillus buchneri additive to second crop corn silage on re-ensilage was investigated. Corn silages opened on the 150th day of fermentation was divided into 3 treatment groups (control (C), Lactobacillus buchneri (LB) and activated Lactobacillus buchneri (aLB)) and re-ensilaged after exposure to air (6, 12 and 24 hours). Re-ensilaged corn silages was subjected to 60 days of fermentation. Microbiological and chemical analyzes were performed on silages before and after re-ensilage. In vitro gas production (GP) and in vitro methane (CH4) production amounts of silages were determined. Organic matter digestibility (OMD), metabolic energy (ME) and net energy lactation (NEL) values were calculated with the obtained in vitro GP amounts. A 7-day aerobic stability test was applied to corn silages opened on the 60th day of ensiling. In the study, it was determined that the addition of aLB decreased neutral detergent fibre (NDF), acid detergent fibre; (ADF), acid detergent lignin (ADL) values, and increased the amount of eter extract (EE), GP amount in vitro, OMD, ME, NEL and CH4 amount of corn silages. The amount of carbon dioxide (CO2), which increased depending on the exposure time to air, decreased linearly inaLB group. The addition of LB increased the crude protein (CP), crude fiber (CF), NDF, ADF, ADL, acetic acid (AA) and propionic acid (PA) amounts of corn silages. Addition of LB and aLB to silages resulted in less dry matter (DM) loss compared to the control group. As a result of the research, it was determined that silages exposed to air for 24 hours could be re-ensiled with the addition of aLB.

Keywords

corn silage, re-ensilage, activation, lactobacillus buchneri, in vitro gas production

Aktifleştirilmiş Lactobacillus buchneri’nin Yeniden Silolama Öncesi Mısır Silajına İlavesinin, Silajların Ham Besin Maddeleri İçeriği, in Vitro Sindirilebilirliği ve Aerobik Stabilitesi Üzerindeki Etkileri

Abstract

Bu çalışmada, ikinci ürün mısır silajına aktifleştirilmiş Lactobacillus buchneri ilavesinin yeniden silolama üzerine etkisi incelenmiştir. Fermantasyonun 150. gününde açılan mısır silajları kontrol (K), Lactobacillus buchneri (LB) ve aktifleştirilmiş Lactobacillus buchneri (aLB)) ilaveli olmak üzere 3 muamele grubu oluşturulmuştur. Oluşturulan bu muamele grupları 6,12 ve 24 saat süreyle havaya maruz bırakıldıktan sonra yeniden silolanmıştır. Yeniden silolanan mısır silajları 60 günlük fermantasyona bırakılmıştır. Yeniden silolama öncesi ve sonrası silajlarda mikrobiyolojik ve kimyasal analizler yapılmıştır. Silajların in vitro gaz üretimi (İVGÜ) ve in vitro metan (CH4) üretim miktarları belirlenmiştir. Elde edilen İVGÜ miktarları ile organik madde sindirilebilirlik (OMS), metabolik enerji (ME) ve net enerji laktasyon (NEL) değerleri hesaplanmıştır. Silolamanın 60. gününde açılan mısır silajlarına 7 günlük aerobik stabilite testi uygulanmıştır. Çalışmada aLB ilavesinin mısır silajlarının nötral çözücülerde çözünmeyen lif (NDF), asit çözücülerde çözünmeyen lif (ADF), asit çözücülerde çözünmeyen lignin (ADL) değerlerini düşürdüğü, ham yağ (HY), İVGÜ ve CH4 miktarı ile OMS, ME ve NEL miktarını arttırdığı belirlenmiştir. Havaya maruz kalma süresine bağlı olarak artış gösteren karbondioksit (CO2) miktarı aLB grubunda doğrusal olarak düşmüştür. Lactobacillus buchneri ilavesi ise mısır silajlarının ham protein (HP), ham selüloz (HS), NDF, ADF, ADL, asetik asit (AA) ve propiyonik asit (PA) miktarlarını artırmıştır. Silajlara LB ve aLB ilavesi, kontrol grubuna göre kuru madde (KM) kaybının daha az olmasını sağlamıştır. Araştırma sonucunda, 24 saat boyunca havaya maruz kalan silajların aLB katkısı ile yeniden silolanabileceği saptanmıştır.

Keywords

mısır silajı, yeniden silolama, aktifleştirme, Lactobacillus buchneri, in vitro gaz üretimi

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