Effect of Glucose and Lactic Acid Bacteria on the Fermentation Quality, Chemical Compositions and in vitro Digestibility of Mulberry (Morus Alba) Leaf Silage
Effect of Glucose and Lactic Acid Bacteria on the Fermentation Quality, Chemical Compositions and in vitro Digestibility of Mulberry (Morus Alba) Leaf Silage
Ehab Bo Trabi1,2, Xianjun Yuan1, Junfeng Li1, Zhihao Dong1, Assar Ali Shah2 and Tao Shao1,2,*
ABSTRACT
To improve the fermentation quality and chemical composition of mulberry leaf (Morus Alba) silage was treated with glucose and lactic acid bacteria (LAB) additives. The groups were as follow: silage without additive as a control (c); glucose 1% fresh matter basis (G1); glucose 2% (G2); glucose 3% (G3); Lactobacillus Plantarum (LAB1); Pediococuss acidilactici (LAB2); Lactobacillus rhamnosus (LAB3). All the silos were incubated at 25°C. Then, 90 days later, the fermentation quality of tested silages was analyzed. No significant difference was found between the control and treated groups in term of dry matter (DM), neutral determgent fibre (NDF), acid detergent fibre (ADF) and water soluble carbohydrate (WSC). Acetic acid was significantly (P<0.05) low in G2 and G3, while propionic acid and yeast was significantly (P<0.05) low in LAB2. Gas production (GP 72) was significantly (P<0.05) high in LAB3. From the results of the present study, we concluded that addition of glucose and probiotic bacteria improved the chemical composition and ensiling characteristics of mulberry leaf.
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December 2017
Vol. 49, Iss. 6, Pages 1937-2341
