Effect of applying lactic acid bacteria and propionic acid on fermentation quality and aerobic stability of oats‐common vetch mixed silage on the Tibetan plateau

• Published in: Animal science journal 2015-06, Vol.86 (6), p.595-602
• Main Authors: Zhang, Jie, Guo, Gang, Chen, Lei, Li, Junfeng, Yuan, Xianjun, Yu, Chengqun, Shimojo, Masataka, Shao, Tao
• Format: Article
• Language: English
• Subjects: Acids; additives; aerobic conditions; aerobic stability; Aerobiosis - drug effects; Ammonia - analysis; ammonium nitrogen; Avena; crude protein; Dietary Proteins - analysis; Feeds; Fermentation; Fermentation - drug effects; fermentation quality; Fish; Food Additives - pharmacology; Food Quality; Hydrogen-Ion Concentration; lactic acid; Lactic Acid - analysis; lactic acid bacteria; Lactobacillus plantarum; Lactobacillus plantarum - physiology; Nitrogen - analysis; oat-common vetch mixture; Oats; Propionates - pharmacology; propionic acid; propionic acid bacteria; silage; Silage - analysis; silos; Tibet; Time Factors; Vicia; Vicia sativa; yeasts
• ISSN: 1344-3941; 1740-0929
• DOI: 10.1111/asj.12340

The objective of this study was to evaluate effects of lactic acid bacteria and propionic acid on the fermentation quality and aerobic stability of oats‐common vetch mixed silage by using a small‐scale fermentation system on the Tibetan plateau. (i) An inoculant (Lactobacillus plantarum) (L) or (ii) propionic acid (P) or (iii) inoculant + propionic acid (PL) were used as additives. After fermenting for 60 days, silos were opened and the aerobic stability was tested for the following 15 days. The results showed that all silages were well preserved with low pH and NH₃‐N, and high lactic acid content and V‐scores. L and PL silages showed higher (P  10⁵ cfu/g fresh matter (FM)); however, it numerically reduced aerobic stability for 6 h. P and PL silages showed fewer yeasts (