The effects of bacterial inoculants on the fermentation, aerobic stability and feed value of rye silages

This study was carried out to determine the effects of lactic acid bacteria (LAB) inoculants and lactic acid bacteria+enzymes inoculant on the fermentation, aerobic stability and feed value of rye silages. Whole crop rye was harvested at dough stage. Biosil (Wuthenow, Germany), Silaprilis Pro (Timac Agro, USA) and Sil-All (Allteck, UK) were used as lactic acid bacteria and lactic acid bacteria+enzyme mixture inoculants. Inoculants were applied to silages at 6.00 log10 cfu/g levels. After the treatment, whole crop rye was ensiled in 1.0-L special polyethylene vacuum bags. The bags were stored at 20±2°C under the laboratory conditions. Three bags from each group were sampled for chemical and microbiological analyses 2, 4, 8 and 75th days after ensiling. At the end of the ensiling period, all silages were subjected to an aerobic stability test for 5 days. In addition, in vitro OMD of those silages were determined. The results showed that LAB and LAB+E inoculants increased characteristics of fermentation and aerobic stability of rye silages. Lactic acid bacteria+enzyme mixture inoculants decreased neutral detergent fiber, acid detergent fiber and celluloses content and increased in vitro organic matter digestability of silages.