Effect of different conditions to forage before ensiling and use of a lactic acid bacteria-based additive on the fermentation and aerobic stability of maize silage

Abstract

This study with whole-plant maize ( Zea mays L.) silage was aimed to investigate different pre-ensiling conditions and addition of lactic acid bacteria (LAB) inoculant containing Lactobacillus buchneri and Lactococcus lactis on the formation of fermentation end products, dry matter (DM) loss, yeast and mould counts and aerobic stability. After harvesting, whole-plant maize (at the dough line stage and 36% DM) was either uninoculated (C) or inoculated (I) and then ensiled in laboratory mini-silos (i) promptly (C0 and I0), (ii) with 3-hour delay (C3 and I3), (iii) with 24-hour delay and uncovered (C24U and I24U), and (iv) with 24-hour delay and sealed up (C24S and I24S). Chemical composition, including fermentation products, losses of DM, yeast and mould counts, and aerobic stability were determined in five repetitions for each treatment on the 60th day of silage ensiling. The delayed ensiling of uninoculated whole-plant maize (C24U) negatively affected fermentation parameters reflected by increased DM losses, ammonia nitrogen (NH 3 -N) and alcohols concentrations, and yeast and mould counts. Inoculation caused a reduction in the pH value, increased individual concentrations of lactic acid and acetic acid, lowered negative indicators of fermentation, including reduced NH 3 -N, alcohols, and butyric acid, and significantly improved aerobic stability regardless of other test conditions before ensiling.