Track 1-11: Advances in Forage Conservation to Improve Quality
Description
Livestock are exposed to stressors from the environment such as temperature, humidity and intensive feeding. Strong stress can cause animals to perform an atypical behavior and/or result in lower productivity, and livestock weanlings, which do not have as strong a body as the adult livestock, are more severely affected by stress. Functional silage that increases the stress tolerance of livestock may thus be beneficial. Some lactic acid bacteria (LAB) in human food were found to have a probiotic effect to ease stress, but it has not been established whether these LAB can affect the qualities of silage fermentation. Here we used a small-scale system of silage fermentation to examine the effects of adding functional LAB at ensiling on the fermentation quality and nutritive value of oat silage.
Citation
Takahashi, Kohei; Asano, Keigo; Koyanagi, Takashi; and Ishida, Motohiko, "Effect of Adding Functional Lactic Acid Bacteria at Ensiling on the Fermentation Quality and Nutritive Value of Oat Silage" (2020). IGC Proceedings (1993-2023). 18.
https://uknowledge.uky.edu/igc/22/1-11/18
Included in
Effect of Adding Functional Lactic Acid Bacteria at Ensiling on the Fermentation Quality and Nutritive Value of Oat Silage
Livestock are exposed to stressors from the environment such as temperature, humidity and intensive feeding. Strong stress can cause animals to perform an atypical behavior and/or result in lower productivity, and livestock weanlings, which do not have as strong a body as the adult livestock, are more severely affected by stress. Functional silage that increases the stress tolerance of livestock may thus be beneficial. Some lactic acid bacteria (LAB) in human food were found to have a probiotic effect to ease stress, but it has not been established whether these LAB can affect the qualities of silage fermentation. Here we used a small-scale system of silage fermentation to examine the effects of adding functional LAB at ensiling on the fermentation quality and nutritive value of oat silage.
