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Lactobacillus plantarum Improves the Nutritional Quality of Italian Ryegrass with Alfalfa Mediated Silage
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 Title & Authors
Lactobacillus plantarum Improves the Nutritional Quality of Italian Ryegrass with Alfalfa Mediated Silage
Ilavenil, Soundarrajan; Arasu, Mariadhas Valan; Vijayakumar, Mayakrishnan; Jung, Min-Woong; Park, Hyung Soo; Lim, Young Cheol; Choi, Ki Choon;
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 Abstract
The present study was planned to analyze the nutritional quality, microbial counts and fermentative acids in Italian ryegrass (IRG) 80% and alfalfa 20% (IRG-HV) mediated silage inoculated with lactic acid bacteria (LAB) as a probiotic strain for 3 months. Crude protein (CP), acid detergent fiber (ADF), and neutral detergent fiber (NDF), total digestible nutrient (TDN) and In-vitro dry matter digestibility (IVDMD), lactic acid bacteria (LAB), yeast and fungi counts and fermentation metabolites such as lactic acid, acetic acid and butyric acids were analyzed. The result shows that the nutritional quality and metabolite profiles of silage were significantly improved with LAB. For microbial counts, LAB showed dominant followed by yeast as compared with control silage. The pH of the silage also reduced significantly when silage inoculated with LAB. The result confirmed that silage preparation using different crops with L. plantarum inoculation is most beneficial for the farmers.
 Keywords
Italian ryegrass;Lactic acid bacteria;Nutritional quality;Microbes;Fermentative metabolites;
 Language
English
 Cited by
1.
젖산균과 클로렐라 첨가가 생볏짚 사일리지의 사료가치 및 발효품질에 미치는 영향,최기춘;;;박형수;김원호;

한국초지조사료학회지, 2015. vol.35. 2, pp.159-165 crossref(new window)
2.
신규 Lactobacillus plantarum KCC-10 및 KCC-19이 알팔파 사일리지의 발효 품질에 미치는 영향,최기춘;;;박형수;김원호;

한국초지조사료학회지, 2015. vol.35. 2, pp.166-170 crossref(new window)
3.
Addition of Novel Lactobacillus plantarum KCC-10 and KCC-19 to Improve Fermentation Quality and Characterization of Italian Ryegrass Silage,;;;;;;

한국초지조사료학회지, 2015. vol.35. 3, pp.195-200 crossref(new window)
4.
Effect of Lactic Acid Bacteria Inoculation on Fermentation Characteristics of Whole Crop Barley Silage,;;;;;;

한국초지조사료학회지, 2015. vol.35. 3, pp.201-206 crossref(new window)
5.
Beneficial Effects of Lactic Acid Bacteria Inoculation on Oat Based Silage in South Korea,;;;;;;

한국초지조사료학회지, 2015. vol.35. 3, pp.207-211 crossref(new window)
6.
Lactobacillus plantarum 첨가가 호밀 사일리지의 발효 품질에 미치는 영향,최기춘;;;박형수;김원호;

한국초지조사료학회지, 2015. vol.35. 4, pp.277-282 crossref(new window)
1.
Addition of Novel Lactobacillus plantarum KCC-10 and KCC-19 to Improve Fermentation Quality and Characterization of Italian Ryegrass Silage, Journal of The Korean Society of Grassland and Forage Science, 2015, 35, 3, 195  crossref(new windwow)
2.
Effect of Addition of Lactic Acid Bacteria on Fermentation Quality of Rye Silage, Journal of The Korean Society of Grassland and Forage Science, 2015, 35, 4, 277  crossref(new windwow)
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Potential effects of Novel Lactic Acid Bacteria on Fermentation Quality of Rye Haylage, Journal of The Korean Society of Grassland and Forage Science, 2016, 36, 1, 23  crossref(new windwow)
4.
Effect of Lactic Acid Bacteria Inoculation on Fermentation Characteristics of Whole Crop Barley Silage, Journal of The Korean Society of Grassland and Forage Science, 2015, 35, 3, 201  crossref(new windwow)
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Effect of Addition of Chlorella and Lactic Acid Bacteria on Nutritive Value and Fermentation Quality of Fresh Rice Straw Silage, Journal of The Korean Society of Grassland and Forage Science, 2015, 35, 2, 159  crossref(new windwow)
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Effect of Novel Lactobacillus plantarum KCC-10 and KCC-19 on Fermentation Characterization of Alfalfa Silage, Journal of The Korean Society of Grassland and Forage Science, 2015, 35, 2, 166  crossref(new windwow)
7.
Beneficial Effects of Lactic Acid Bacteria Inoculation on Oat Based Silage in South Korea, Journal of The Korean Society of Grassland and Forage Science, 2015, 35, 3, 207  crossref(new windwow)
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