Development of a Lactic Bacteria Starter for Amaranth Silage and Investigation of Its Influence on Silage Quality

Abstract

The use of amaranth green mass as an alternative source of protein and fiber for canned feed for ruminants is very promising because of several reasons, including a high concentration of crude protein and dry matter digestibility, lower water requirement compared to corn, and a high yield. The purpose of this work is to develop a silage starter from lactic acid bacteria and study its effect on the quality of fermentation and the chemical composition of the silage. The selection of strains of lactic acid bacteria in the composition of the starter was carried out, taking into account their antibacterial activity against opportunistic microorganisms Staphylococcus aureus and Escherichia coli. Amaranth was treated with the developed silage starter (MPF) before ensiling. The study of the composition of the microflora and the acidity of the silage was carried out periodically during the amaranth ensiling process and after 45 days of storage. The use of MPF starter provided a rapid decrease in pH and, on the 10th day, reached a value of 4.2. Silage with the use of MPF starter was characterized by the largest amount of lactic acid—75.1%, the lowest content of acetic acid—24.9%, and the absence of butyric acid. The use of the MPF starter compared to other treatments resulted in the retention of crude protein up to 90%, which improved the quality of amaranth silage. Amaranth silage, in comparison with corn silage traditionally used in fodder production, was characterized by an increased content of all essential amino acids; in terms of lysine content, it exceeded corn silage 2.5 times. Based on the data obtained, it can be concluded that the developed silage starter can significantly improve the quality of amaranth silage.