ORIGINAL PAPER
Effect of Lactobacillus buchneri on the nutritive value of Sucrosorgo 506 bagasse silage
| 1 | Wrocław University of Environmental and Life Sciences, Faculty of Biology and Animal Science, Department of Animal Nutrition and Feed Science, Chełmońskiego 38 C, 51-630 Wrocław, Poland |
| 2 | Wrocław University of Environmental and Life Sciences, The Faculty of Life Sciences and Technology, Institute of Soil Science and Environmental Protection, Grunwaldzka 53, 50-357 Wrocław, Poland |
| 3 | University of Warmia and Mazury, Faculty of Bioengineering, Department of Animal Nutrition and Feed Science, Oczapowskiego 5, 10-719 Olsztyn, Poland |
CORRESPONDING AUTHOR
M. Wilk
Wrocław University of Environmental and Life Sciences, Faculty of Biology and Animal Science, Department of Animal Nutrition and Feed Science, Chełmońskiego 38 C, 51-630 Wrocław, Poland
Wrocław University of Environmental and Life Sciences, Faculty of Biology and Animal Science, Department of Animal Nutrition and Feed Science, Chełmońskiego 38 C, 51-630 Wrocław, Poland
Publication date: 2020-06-30
J. Anim. Feed Sci. 2020;29(2):158–166
KEYWORDS
TOPICS
ABSTRACT
Sweet sorghum bagasse (SSB) is a dry pulpy residue that remains
after the extraction of juice from Sorghum saccharatum for ethanol production,
and represents unused plant biomass that can be used in livestock feeding.
The aim of the present study was to determine the effect of heterofermentative
bacteria Lactobacillus buchneri, added during ensiling process to Sucrosorgo 506
bagasse, on anaerobic stability, nutritional value, in vitro ruminal and intestinal
disappearances and quality of silage in micro-silos. In this experiment, the
inoculant was applied at a rate of 5 × 104 CFU/ml (B1). Sucrosorgo 506 bagasse
silage without the additive served as control (B0). The basic composition, the
content of minerals and the amino acid profile were determined for both fresh
and ensiled materials. The aerobic stability, NH3-N content and pH value of the
silage were determined to evaluate its quality. A positive effect of the addition
of L. buchneri on the nutritional value and quality, especially volatile fatty acid
profile was revealed. It was also found that both investigated Sucrosorgo 506
bagasse silages were aerobically stable and exhibited satisfactory quality. The
silage prepared with L. buchneri had better effective ruminal degradability and
intestinal digestibility in vitro.
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CITATIONS (1):
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Changes in the In Vitro Ruminal Fermentation of Diets for Dairy Cows Based on Selected Sorghum Cultivars Compared to Maize, Rye and Grass Silage
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