Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Effects of Isolated and Commercial Lactic Acid Bacteria on the Silage Quality, Digestibility, Voluntary Intake and Ruminal Fluid Characteristics

  • Ando, Sada (Department of Livestock and Grassland Science, National Agricultural Research Center for Western Region) ;
  • Ishida, M. (Department of Kanto and Tokai Farming, National Agricultural Research Center) ;
  • Oshio, S. (Department of Livestock and Grassland Science, Japan International Research Center for Agricultual Science) ;
  • Tanaka, O. (Department of Livestock and Grassland Science, National Agricultural Research Center for Tohoku Region)
  • Received : 2005.05.05
  • Accepted : 2005.09.11
  • Published : 2006.03.01
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Abstract

Silage is a major component of cattle rations, so the improvement of silage quality by the inoculation of lactic acid bacteria is of great interest. In this study, commercially distributed Lactobacillus plantram and Lactobacillus rhamnousas NGRI 0110 were used for ensilaging of guinea grass. The four treatments used were a control silage, a silage with cellulase addition, a silage with cellulose+L. plantram addition, and a silage with cellulose + NGRI 0110 addition. Silage quality, voluntary intake, nutrient digestibility, and the characteristics of ruminal fluid of wethers were investigated. Silage to which lactic acid bacteria were added showed low pH and acetic acid concentration and the highest lactic acid content. Dry matter and organic matter digestibility were significantly (p<0.05) increased by cellulase addition and significantly (p<0.05) higher values were observed in L. plantram- and NGRI 0110-added silage. Voluntary intake of NGRI 0110-added silage was the highest and that of control silage was the lowest. We concluded that the observed ability of NGRI 0110 to tolerate low pH and to continue lactic acid fermentation in high lactic acid concentration had also occurred in actual ensilaging. The results indicate that the addition of lactic acid bacteria might improve silage quality and increase digestibility and voluntary intake. The potential for improvement by NGRI 0110 was higher than that to be gained by the use of commercially available lactic acid bacteria.

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References

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