Effects of bacterial inoculation and essential oils of spearmint, serviceberry and cumin on chemical composition, in vitro digestibility and gas production parameters of corn silage

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HADIYAN F.; GHANBARI F.; Bayat kouhsar J.; RAHCHAMANI R.

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Journal: Animal Production Research Year:2018 | Volume:7 | Issue:2 Page(s): 55-67

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Title

Effects of bacterial inoculation and essential oils of spearmint, serviceberry and cumin on chemical composition, in vitro digestibility and gas production parameters of corn silage

Author(s)

HADIYAN F. | GHANBARI F. | Bayat kouhsar J. | RAHCHAMANI R. | Issue Writer Certificate

Keywords

Essential oilQ1

Bacterial inoculationQ1

Gas productionQ2

In vitro digestibilityQ1

SilageQ1

Abstract

This research was conducted to investigate effects of Bacterial inoculation (lactobacillus plantarum, one mg/kg of fresh forage) and Essential oils of spearmint, serviceberry and cumin (125 or 250 µ l /kg of fresh forage) on chemical composition, Gas production parameters and In vitro digestibility of corn Silage in a completely randomized design (8 treatments and 3 replicates). Whole-plant corn was harvested at the dough stage (30 percent of dry matter), and chopped to 2 and 3 cm lengths. The ensiling process was performed in two-layer plastic bags. Additives were sprayed on the chopped corn, and then mixed thoroughly. The silos were opened after 45 days. Chemical composition of corn Silage was affected by additives (P<0. 05). Bacterial inoculation, spearmint (250 µ l) and serviceberry increased the water soluble carbohydrates. Crude protein content of Silage was decreased in Bacterial inoculation and serviceberry (125 µ l) treatments. The concentration of acid detergent fiber was decreased by addition of serviceberry (250 µ l) and cumin extracts. The 250 µ l of serviceberry and cumin Essential oils decreased the volume and potential of Gas production (P<0. 05). Metabolizable energy and short chain fatty acids concentration were increased by 125 µ l of spearmint (P<0. 05). Bacterial inoculation increased In vitro digestibility of dry matter and organic matter (P<0. 05). Spearmint extract (125 µ l) increased total bacterial count and microbial efficiency (P<0. 05). Overall, the Bacterial inoculation and the low level (125 µ l) of spearmint extract were more effective in improving the nutritional value of corn Silage.

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APA: Copy

HADIYAN, F., GHANBARI, F., Bayat kouhsar, J., & RAHCHAMANI, R.. (2018). Effects of bacterial inoculation and essential oils of spearmint, serviceberry and cumin on chemical composition, in vitro digestibility and gas production parameters of corn silage. ANIMAL PRODUCTION RESEARCH, 7(2 ), 55-67. SID. https://sid.ir/paper/365996/en

Vancouver: Copy

HADIYAN F., GHANBARI F., Bayat kouhsar J., RAHCHAMANI R.. Effects of bacterial inoculation and essential oils of spearmint, serviceberry and cumin on chemical composition, in vitro digestibility and gas production parameters of corn silage. ANIMAL PRODUCTION RESEARCH[Internet]. 2018;7(2 ):55-67. Available from: https://sid.ir/paper/365996/en

IEEE: Copy

F. HADIYAN, F. GHANBARI, J. Bayat kouhsar, and R. RAHCHAMANI, “Effects of bacterial inoculation and essential oils of spearmint, serviceberry and cumin on chemical composition, in vitro digestibility and gas production parameters of corn silage,” ANIMAL PRODUCTION RESEARCH, vol. 7, no. 2 , pp. 55–67, 2018, [Online]. Available: https://sid.ir/paper/365996/en

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