Effect of Bacterial Inoculation and Essential Oils of Rosemary, Fennel and Carum Copticum as Additive on Fermentation Process, Microbial Population and Nutritional Value of Corn Silage

پژوهشهای علوم دامی ایران

Article 4, Volume 8, Issue 4 - Serial Number 28, December 2017, Pages 553-568   

Document Type: Ruminant Nutrition

DOI: 10.22067/ijasr.v8i4.52108

Authors

fereshteh maghsoudloo^* ; javad Bayatkouhsar; farzad ghanbari; fakhtak taleai

Gonbad Kavous University

Abstract

Introduction In recent years the use of herbal products to prevent disease-causing agents including viruses, bacteria, fungi Pistaciavera are widely considered. They have a wide range of antimicrobial activity and a willingness to use them escalated. The aim of this study was to evaluate the effect of bacterial inoculation and essential oils of rosemary, fennel and carum copticum on chemical composition, gas production parameters and fermentation characteristics of corn silage in vitro.
Materials and Methods Whole corn plants were harvested at the medium dough stage of maturity (30% DM) and chopped with a conventional forage harvester under farm conditions to 3-5 cm of lengths. Representative forage samples (3 kg) of inoculated and untreated corn silage were packed manually, in triplicate, into plastic bags. Bacterial inoculants and essential oil diluted in deionized water and applied with a hand held sprayer while forage samples were stirred manually. A similar quantity of deionized water was sprayed on the control forage. The filled silos were stored at ambient temperature and allowed to ensile for 3, 7, 21 and 45 days. After designated ensiling times, silos were opened and the ensiled forage was mixed thoroughly and then were dried at a 60°C in oven for 48 h and then ground to pass through a 2 mm screen for later analysis.
Results and Discussion The chemical composition of samples was affected by different treatments (P

Keywords

chemical composition; Bacterial inoculation; Gas production; Essential oils; in vitro digestibility

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