Effects of <I>Lactobacillus plantarum</I> BCC 65951 Inoculation on Fermentation Quality of Napier Pakchong 1 Silage by In vitro Gas Production Technique and Ruminal Degradability
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Abstract
The aims of this study were to evaluate fermentation quality, chemical compositions and ruminal degradability of Napier Pakchong 1 ensiled with or without Lactobacillus plantarum BCC 65951. The grass was harvested at 45 days of maturity. The silages were divided into 2 groups i.e. Napier Pakchong 1 silage (control) and Napier Pakchong 1 silage inoculated with L. plantarum BCC 65951 at 107 CFU/g fresh grass (LAB). The samples were collected at 21 days after ensiling. The fermentation quality was evaluated and chemical compositions were analyzed by proximate analysis. Detergent fiber method was employed to determine fiber compositions. Ruminal Degradability was determined using in vitro gas production technique. Ruminal fluid was obtained from 4 rumen fistulated Thai native cattle. Gas production was recorded after incubation at 2, 4, 8, 10, 12, 24, 48, 72 and 96 hr. The evaluation of fermentation quality showed that the concentrations of lactic acid, acetic acid propionic acid and ammonia nitrogen were significantly higher in LAB group when compared to control group (P<0.001). From the result of the chemical composition, control group showed significantly higher dry matter contents when compared to LAB group (P<0.05). Moreover, gas production at 2 hr after incubation was significantly greater in LAB groups (P<0.05). However, differences among groups in microbial biomass yield (MBY), metabolizable (ME), organic matter (OMD) and short chain fatty acids (SCFA) were not significant. Based on this experiment, it could be concluded that the inoculation of L. plantarum BCC 65951 as a starter culture for the fermentation of Napier Pakchong 1 led to a decrease in dry matter content and increased lactic acid, acetic acid, propionic acid and ammonia nitrogen concentrations and faster ruminal degradability during the first 2 hr of incubation.
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