Using an Unconventional Energy Source to Make Silages and their Impact on Silage Quality and Performance of Lactating Cows

Effect of combined lactic acid bacteria at the ensiling of rice straw with whey or molasses plus urea on degradability, palatability, digestibility, and nutritive values.

“…Generally, the acceleration of homofermentative attributable to adequate WSC during the initial stage of ensiling with L. plantarum addition, thus producing more LA, as was reported by [1]. The factors affecting the quality of fermentation include not only the physiological properties of epiphytic bacteria but also the chemical composition of ensiled material [26]. Microorganisms can be assorted according to their efficiency to grow at low, reasonable, or altitude temperatures (psychrophilic, mesophilic, and thermophilic microorganisms, respectively).…”

“…The pH values of ERS reported in our study at 45d are within the range reported for well-ensiled materials [5] who reported that the potential of sugarcane molasse and whey as additives to ensile lemongrass leaves was investigated. The presence of acetic acid in silage indicates that fermentative bacteria were active during ensiling, where acetic acid resulting from WSC fermentation [26]. The acetic acid concentration in any subsequent period was lower than the LA concentration.…”

“…Several studies have demonstrated that increasing dietary concentrate contents would increase the feed intake of ruminant animals, although they are typically fed high-fiber diets due to physiological and economic considerations [24]. The extent of fermentation and quality of ensiled crops hinges on pH value and well-preserved silage usually has a low pH but the LA concentration may be high [25,26]. In our current study, the ERS preservation was good, as evidenced by the relative confidente pH, butyric acid, and NH 3 -N values, and the relatively suitable ratio of LA to acetic acid, these data are in agreement with the results found by [27].…”

“…Increased NH 3 -N in the silages containing urea could be a result of increased degrading activities of bacteria. The simultaneous addition of MU resulted in higher NH 3 -N values [26] and with whey [5]. Soluble proteins could not be utilised optimally in the absence of adequate WSC, therefore molasses, a source of WSC, is often used along with urea to help to prevent silage instability [29].…”

“…Soluble proteins could not be utilised optimally in the absence of adequate WSC, therefore molasses, a source of WSC, is often used along with urea to help to prevent silage instability [29]. A study by [26] states that the buffering capacity of silages increases with the addition of urea. In the same context [30] found that the addition of 0.5% urea or 0.5% urea plus 5% molasses to the silage significant effect on buffering capacity.…”