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Enhancement of Nutritional Quality of Italian Ryegrass Mediated Silage by Supplemented with Lactic Acid Bacteria and Chlorella
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 Title & Authors
Enhancement of Nutritional Quality of Italian Ryegrass Mediated Silage by Supplemented with Lactic Acid Bacteria and Chlorella
Vijayakumar, Mayakrishnan; Ilavenil, Soundarrajan; Arasu, Mariadhas Valan; Jung, Min-Woong; Park, Hyung Soo; Kim, Ji Hea; Lim, Young Cheol; Choi, Ki Choon;
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The aim of present study was to improve the quality of silage using lactic acid bacteria (LAB) and chlorella as a supplement. Italian ryegrass (IRG) mediated silage was prepared with lactic acid bacteria (L. plantarum) and different concentration of chlorella. We analyzed the nutritional profiles such as crude protein (CP), acid detergent fiber (ADF) neutral detergent fiber (NDF), total digestible nutrient (TDN) and in-vitro dry matter digestibility (IVDMD), microbial counts and fermentative acids such as lactic acid, acetic acid and butyric acid in the control and experimental silage after three months. It shows increased crude protein content and also maintains the rest of nutritional values as compared with control silage. LAB inoculation with chlorella as supplementation slightly reduced the pH of the silage. In addition, it increased the fermentative acids production as compared with control silage and inhibits the undesired microbial growth especially fungi in the silage. Therefore, we suggest that LAB inoculation and chlorella supplementation to the IRG mediated silage could be improved the nutritional quality of the silage which is an intrinsic feature for the application in the preparation of animal feeds and functional foods.
Lactic acid bacteria;Italian ryegrass;Nutritional values;Fermentative acids;Microbial inhibition;
 Cited by
신규 Lactobacillus plantarum KCC-10 및 KCC-19이 알팔파 사일리지의 발효 품질에 미치는 영향,최기춘;;;박형수;김원호;

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