Effects of applying molasses, lactic acid bacteria and propionic acid on fermentation quality, aerobic stability and in vitro gas production of total mixed ration silage prepared with oat common vetch intercrop on the Tibetan Plateau.
BACKGROUND The objective of this study was to investigate the effect of molasses, lactic acid bacteria and propionic acid on the fermentation quality, aerobic stability and in vitro gas production of total mixed ration (TMR) silage prepared with oat common vetch intercrop on the Tibetan plateau. TMR (436 g kg( 1) dry matter (DM) was ensiled with six experimental treatments: (1) no additives (control) (2) molasses (M) (3) an inoculant (Lactobacillus plantarum) (L) (4) propionic acid (P) (5) molasses propionic acid (MP) (6) inoculant propionic acid (LP) RESULT All silages were well preserved with low pH 4.19) and NH3 N contents, and high lactic acid contents after ensiling for 45 days. L and PL silages underwent a more efficient fermentation than silages without L. P and MP silages inhibited lactic acid production. Under aerobic conditions, M and L silage reduced aerobic stability for 15 and 74 h, respectively. All silages that had propionic acid in their treatments markedly (P 0.05) improved the aerobic stability. After 72 h incubation, all additives treatments increased (P 0.05) the 72 h cumulative gas production and in vitro DM digestibility (IVDMD) as compared with the control. L treatment decreased (P 0.05) in vitro neutral detergent fibre degradability. CONCLUSIONS Our findings show that TMR prepared with oat common vetch intercrop can be well preserved. Although propionic acid is compatible with lactic acid bacteria, and when used together, they had minor effects on fermentation, aerobic stability and in vitro digestibility of TMR silage prepared with oat common vetch intercrop.
Journal of the science of food and agriculture