Effect of lactic acid bacterial inoculant with enzyme and rolled barley additive on the chemical composition and protein degradation of alfalfa silage

Abstract

In the experiment, forage (dry matter 216.3 g.kg-1) from the 1st cut of alfalfa (Medicago, sativa L.) cv, Radius, mown at the early flowering stage, was ensiled. Alfalfa was ensiled without inoculants; with lactic acid bacteria and enzyme inoculants; with rolled barley; or with rolled barley and lactic acid bacteria and enzyme inoculants. Rolled barley was added in amounts of 50,100, 150 and 200 g.kg-1 of alfalfa forage, The bacterial acid enzyme inoculants (Bactozym) contained cultures of Lacto bacillus casein, Enterococcus faecium M74 and Pediococcus sp. (a total of 1 5 x 109 CPU in Ig of friable preparation) in the powdered part and the cellulase-hemicellulase complex (25000 n cat. in 1ml) and glucose-oxidase (4000 n cat. in 1ml) in the liquid part. The inoculants was used in a water solution in the amount of 10mg bacterial component and 0,2 ml enzymatic component / kg-1 alfalfa forage. The supplement of only rolled barley to alfalfa forage was found to have no significant effect on improving the processes of proteolysis and deamination in this type of silages, compared to alfalfa silages made with bacterial and enzyme inoculants. Significantly lower crude protein and WSC losses in the fermentation process, increased intensity of lactic acid fermentation, the lack of propionic and butyric acid fermentation, and significantly reduced processes of protein degradation were found in alfalfa-rolled barley silages made with the addition of lactic acid bacteria and enzyme inoculants.