Effect of inoculation rate of selected strains of lactic acid bacteria on fermentation and in vitro digestibility of grass-legume forage.

Abstract

Grass-legume forage was used to evaluate the effect of inoculation rate of selected strains of lactic acid bacteria on fermentation and in vitro digestibility during 57 d of ensiling. Chopped forage (DM = 28%) was ensiled in 4 to 6-kg quantities and treated as: 1) control, 10(3) epiphytic lactic acid bacteria; 2) 10(5) added lactic acid bacteria; and 3) 10… (More)

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