Effect of addition of different levels of commercial inoculant of lactic acid bacteria and date juice on nutritive value of wheat straw silages

الملخص EN

This study was conducted in the laboratory by preparing 60 samples (400-500 g, 5 replicates) of wheat straw silage to investigate the effect of addition of commercial inoculant of lactic acid bacteria at levels of 0, 1×105 and 1×106 cfu/g fresh matter date juice (debis) at levels 4, 6, 8 and 10% , at ensiling time on nutritive value of wheat straw.

Therefore 12 different solutions were prepared to treat straw by mixing diluted date juice, urea at level of 1% and the bacterial inoculant.

Results showed that addition of inoculant and increasing its level from 0, 1×105 and 1×106 cfu/g fresh matter increased (P<0.01) Fleig points from 42.72 to 74.01 and 104.51 points respectively.

Significant (P<0.01) increase was also observed in in vitro digestibility of dry matter (IVDMD) from 41.38 to 45.03 and 50.03% , and organic matter (IVOMD) from 43.86 to 47.65 and 52.62% respectively.

Higher (P<0.01) buffering capacity was associated with high level of inoculant at which aerobic stability of silage samples was decreased (P<0.01) to 63.20 hours.

Results also showed that increasing level of date juice to 10% increased (P<0.01) Fleig points to 82.59 points, aerobic stability to 79.33 hours.

Higher (P<0.01) IVDMD and IVOMD were achieved with higher levels of date juice.

Characteristics of quality were also significantly (P<0.01) affected by the interaction between levels of inoculant and date juice.