The Effect of the Addition of Fermented Natural Lactic Acid Bacterial Liquid and Some Lactic Acid Bacterial Inoculants on Alfalfa Silage Quality, In Vitro Digestibility and Gas Production

This study was conducted to evaluate the effect of adding fermented natural lactic acid bacteria (LAB) liquid, also known as pre-fermented juice (PFJ) obtained from different sources and some LAB inoculants to alfalfa (Medicago sativa L.) silage on fermentation, in vitro organic matter digestibility (IVOMD) and in vitro gas production. The silages were prepared in laboratory conditions using 1.5 L glass jars. In the study, the treatments were: the ensiled pure alfalfa plant as a control group; alfalfa plant with the addition of 2% molasses; alfalfa plant +2% molasses, with the addition of PFJ prepared from alfalfa; alfalfa plant +2% molasses, with the PFJ prepared from meadow grass; alfalfa plant +2% molasses, with the PFJ prepared from maize; alfalfa plant +2% molasses with addition of homofermentative LAB inoculant; alfalfa plant +2% molasses with addition of heterofermentative LAB inoculant. Homofermentative and heterofermentative LAB inoculants were added to the alfalfa plant at the level of 10(8) cfu/kg. When the dry matter, ash, acid detergent fiber, neutral detergent fiber, IVOMD, metabolizable energy, and methane values of the prepared silages were examined, the differences between the groups were found to be statistically significant (p<0.05). When the fermentation characteristics (pH, NH3-N, CO2, LA, AA, BA, mold) of the silages were prepared by adding PFJ and some LAB inoculants to the alfalfa plant, the differences between groups were found to be statistically significant (p<0.05). When examined in terms of all parameters, it was determined that the addition of PFJ (3% molasses) prepared from meadow grass +2% molasses to alfalfa plant had positive effects on silage quality, fermentation characteristics and IVOMD.