In vitro gas production profiles of corn silage: The function of bacterial inoculants

M H  KAMALLUDIN; A  ZAKARIA

doi:10.56093/ijans.v95i9.170329

Authors

M H KAMALLUDIN University Putra Malaysia, 43400 Serdang Selangor Malaysia
A ZAKARIA Institute of Tropical Agriculture and Food Security, University Putra Malaysia, 43400 Serdang Selangor Malaysia

https://doi.org/10.56093/ijans.v95i9.170329

Keywords:

Bacterial inoculants, Digestibility, Corn silage, In vitro gas production, Fermentation

Abstract

This study was carried out to evaluate the effect of bacterial inoculants on the quality of corn silage and its in-vitro digestibility. Whole-plant corn, specifically the brown mid rib, was chopped and treated with five different microbial inoculants including Lactobacillus buchneri, Lactobacillus keifiri, Lactobacillus oris, Lactobacillus hilgardii, and Lactobacillus rhamnosus. The uninoculated silage served as the control treatment, and all samples were ensiled in PVC containers. The silos were subjected to fermentation for durations of 14, 21, and 28 days at ambient temperature, after which they were opened for the examination of fermentation products and nutrient composition. In vitro gas production was assessed using 100ml calibrated glass syringes at intervals of 3, 6, 9, and 24 hours with the dry ground silage. The gas production observed with silage treated bacterial inoculants exceeded that of the control, and no significant differences were noted in total gas production values at the 24-hour mark among the various groups. The results also indicate that LAB quickly reduces the pH of silage by converting water-soluble carbohydrates (WSC) into lactic acid, thereby improving preservation. Therefore, the objective of this study was to investigate the influence of selected lactic acid bacteria on fermentation quality and in vitro digestibility of corn silage.

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