Effect of addition of different levels of commercial inoculant of lactic acid bacteria and source of soluble sugars on sensory characteristics and chemical composition of wheat straw silages
Other Title(s)
تأثير إضافة مستويات مختلفة من اللقاح التجاري لبكتيريا حامض اللاكتيك و مصدر السكريات الذائبة في الخصائص الحسية و التركيب الكيميائي لسايلج تبن الحنطة
Joint Authors
Abu al-Lul, Muhammad Hamzah
Said, Ali Amin
Source
Kufa Journal for Veterinary Medical Sciences
Issue
Vol. 9, Issue 2 (31 Dec. 2018), pp.71-83, 13 p.
Publisher
University of Kufa Faculty of Veterinary Medicine
Publication Date
2018-12-31
Country of Publication
Iraq
No. of Pages
13
Main Subjects
Abstract EN
This study was conducted in Nutrition laboratory to investigate the effect of addition of different levels of Ecosyl, a commercial inoculant of lactic acid bacteria (LAB), 0, 1×10 5 or 1×10 6 cfu/g fresh matter (FM) and four levels of debis as a source of soluble sugars (WSC), 4, 6, 8 or 10% on dry matter (DM) basis on sensory characteristics and chemical composition of wheat straw silages (WSS).
Silage samples of 400-500 g were made with 4 replicates after chopping wheat into 1-1.5 cm.
Urea was added at rate of 1% to all samples to increase nitrogen (N) content of straw in all silages.
Treated samples were packed in nylon bags and ensiled for 60 days.
Results revealed that color of WSS samples were ranged between light and dark yellow to greenish yellow.
Most inoculated samples were characterized with accepted odor.
Results also showed significant (P<0.01) reduction in fibrous components, particularly, neutral detergent fiber from 43.73 to 39.40 and 37.79%, and cellulose from 29.32 to 24.60 and 22.05% were observed in samples of WSS prepared without and with addition of LAB inoculant at level of 1×10 5 and 1×10 6 cfu/g FM respectively.
This reduction was correlated with significant (P<0.01) increase in hemicellulose and crude protein (CP) contents.
Silages prepared with WSC at level of 10% had lower (P<0.01) contents of acid detergent fiber and cellulose, 37.48 and 23.33% respectively.
However, increasing level of debis decreased contents of CP (P<0.01) and ether extract (P<0.05).
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American Psychological Association (APA)
Said, Ali Amin& Abu al-Lul, Muhammad Hamzah. 2018. Effect of addition of different levels of commercial inoculant of lactic acid bacteria and source of soluble sugars on sensory characteristics and chemical composition of wheat straw silages. Kufa Journal for Veterinary Medical Sciences،Vol. 9, no. 2, pp.71-83.
https://search.emarefa.net/detail/BIM-901321
Modern Language Association (MLA)
Said, Ali Amin& Abu al-Lul, Muhammad Hamzah. Effect of addition of different levels of commercial inoculant of lactic acid bacteria and source of soluble sugars on sensory characteristics and chemical composition of wheat straw silages. Kufa Journal for Veterinary Medical Sciences Vol. 9, no. 2 (2018), pp.71-83.
https://search.emarefa.net/detail/BIM-901321
American Medical Association (AMA)
Said, Ali Amin& Abu al-Lul, Muhammad Hamzah. Effect of addition of different levels of commercial inoculant of lactic acid bacteria and source of soluble sugars on sensory characteristics and chemical composition of wheat straw silages. Kufa Journal for Veterinary Medical Sciences. 2018. Vol. 9, no. 2, pp.71-83.
https://search.emarefa.net/detail/BIM-901321
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 81-83
Record ID
BIM-901321