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The effects of bacterial inoculation and hybrids on fermentation characteristics and in vitro dry matter digestibility of maize silage

Published online by Cambridge University Press:  23 November 2017

Soodeh Moghaddasi ,
Mohammad Khorvash ,
Masood Alikhani ,
Gholamreza Ghorbani ,
Ebrahim Rowghani  and
Khaled Sadeghi
Soodeh Moghaddasi*
Affiliation:
Isahan University of Technology, Isfahan, Islamic Republic of Iran
Mohammad Khorvash
Affiliation:
Isahan University of Technology, Isfahan, Islamic Republic of Iran
Masood Alikhani
Affiliation:
Isahan University of Technology, Isfahan, Islamic Republic of Iran
Gholamreza Ghorbani
Affiliation:
Isahan University of Technology, Isfahan, Islamic Republic of Iran
Ebrahim Rowghani
Affiliation:
Isahan University of Technology, Isfahan, Islamic Republic of Iran
Khaled Sadeghi
Affiliation:
Isahan University of Technology, Isfahan, Islamic Republic of Iran
*
Email:[email protected]
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Extract

Maize silage is a major source of forage for lactating dairy cattle throughout Iran. Therefore, it is important to understand and evaluate the characteristics that affect its feeding value of maize silage. Maize hybrids for ensilage and epiphytic lactic acid bacteria are the factors that can alter the nutritive value of maize silage. Homolactic bacteria have been used to inoculate silage and improve their fermentation and several studies have demonstrated the effects of inoculation of maize silage on silage fermentation characteristics. Hybrid also influenced the chemical characteristics of the maize silage. This experiment was conducted to evaluate the effects of bacterial inoculation and hybrids on fermentation quality and nutritive value of two Iranian maize hybrids.

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Proceedings of the British Society of Animal Science , Volume 2008 , 2008 , pp. 243
Copyright
Copyright © The British Society of Animal Science 2008

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References

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