Investigations on using organic acids in the silage fermentation. 1. The effect of formic acid-based preservative on the fermentation, microbial flora, aerobic stability and in situ rumen degradability characteristics of maize silage in laboratory conditions
Filya, I.; Sucu, E.
Tarim Bilimleri Dergisi 11(1): 51-56
2005
Document Number: 361075
This study was undertaken to determine the effects of formic acid-based preservative (FAB) on the fermentation, microbial flora, aerobic stability and in situ rumen degradability characteristics of maize silage under laboratory conditions. Maize was harvested at the milk stage of maturity. FAB was applied at 1.0, 1.5, 2.0, 2.5, 3.0, 3.5 and 4.0 g/kg levels to about 1.5-2.0 cm chopped fresh material. Fresh materials were ensiled in 1.5-litre anaerobic jars equipped with a lid that enabled gas release only. The jars were stored at 26+or-2 degrees C under laboratory conditions. The silages were sampled for chemical and microbiological analyses on day 90 after ensiling and subjected to an aerobic stability test for 5 days. In situ rumen dry and organic matter degradabilities were determined. FAB application to maize decreased the lactic acid, acetic acid and butyric acid concentrations and prevented the proteolysis in the silages. FAB showed a high antimicrobial activity and prevented the growth of yeasts, moulds, Enterobacteriaceae and Clostridium in the silages. In general, FAB improved the aerobic stability and in situ rumen degradabilities of dry and organic matters.