Effect of adding lactic acid bacteria to maize silage on nutritive quality, fermentation properties and in vitro digestibility

This study aimed to determine the effects of adding lactic acid bacteria maize silage on nutritionalf quality, its fermentation properties and in vitro organic matter digestion (IVOMD). In study, pre-fermented juices (PFJ) prepared from different water-soluble carbohydrate (WSC) sources at rate 5% commercial homofermentative heterofermentative (LAB) were added silages. Groups designed as (I) control, (II) Glucose-PFJ, (III) Fructose-PFJ, (IV) Sucrose-PFJ, (V) Molasses-PFJ, (VI) Homofermentative LAB (HoLAB) (VII) Heterofermentative (HetLAB). When count, (LA), acetic (AA), LA/AA ratio, pH yeast values natural fermented liquids by easily soluble meadow grass groups examined, differences between them statistically significant. 
 The CA, ADF, IVOMD methane (CH4) PFJ found be characteristics silages (pH, ammonia-nitrogen (NH3-N), LA, AA, LA/AA, CO2 total mold after aerobic stability) all parameters it was concluded that addition PFJ, which is fructose plant, has positive IVOMD, ME, CH4, LA yeast-mold can used instead inoculants.