Additives containing bacteria and enzymes for alfalfa silage

Area of Science:

• Agricultural Science
• Animal Nutrition
• Food Science

Background:

• Alfalfa silage is a crucial feed for livestock.
• Optimizing silage fermentation and nutritional quality is essential for animal health and productivity.
• Enzyme and microbial additives can influence silage fermentation and composition.

Purpose of the Study:

• To evaluate the impact of lactic acid bacteria and enzyme additives on the fermentation characteristics, fiber content, and in vitro digestibility of first-cutting alfalfa silage.
• To assess the changes in silage composition during prolonged storage.

Main Methods:

• First-cutting alfalfa was wilted and ensiled in bag silos.
• Treatments included untreated silage and silage treated with additives containing lactic acid bacteria and enzymes (cellulase, amylase, pectinase).
• Silage fermentation parameters, dry matter (DM), pH, lactate, ammonia N, neutral detergent fiber (NDF), acid detergent fiber (ADF), and glucose content were analyzed. In vitro NDF digestibility was also assessed.

Main Results:

• Inoculation significantly increased lactic acid bacteria counts.
• Treated silage exhibited higher DM, lower pH, higher total lactate, and lower ammonia N compared to untreated silage.
• NDF and ADF content were reduced in treated silage, while glucose content increased, indicating some plant cell-wall hydrolysis.
• In vitro NDF digestibility was lower in treated silage after 36 and 48 hours of incubation.

Conclusions:

• Microbial and enzyme silage additives improved fermentation and reduced fiber content in alfalfa silage.
• These additives, however, led to a decrease in the in vitro digestibility of fiber.
• Further research may be needed to optimize additive combinations for enhanced both fermentation and digestibility.