Inventi Impact: Agro Tech

Inventi:eat/21950/17

Fermentation Quality of Round-Bale Silage as Affected by Additives and Ensiling Seasons in Dwarf\nNapiergrass (Pennisetum purpureum Schumach)

Fermentation quality of dwarf napiergrass (Pennisetum purpureum Schumach) was estimated\nfor additives lactic acid bacteria and Acremonium cellulase (LAB + AC), fermented juice of epiphytic\nlactic acid bacteria (FJLB), and a no-additive control in 2006 via two ensiling methods�round-bale\nand vinyl-bag methods in 2006�and via two ensiling seasons�summer and autumn of 2013.\nFermentation quality of dwarf napiergrass ensiled in the summer season was improved by the\ninput of additives, with the highest quality in LAB + AC, followed by FJLB; the lactic acid content\nwas higher, and the pH and sum of the butyric, caproic, and valeric acid contents were lower,\nresulting in an increase in the V-score value by each additive. The ensiling method in autumn\nwithout additives affected fermentation quality, mainly due to the airtightness, which was higher for\nround-bale processing than in vinyl bags, even with the satisfactory V-score of 72. Fermentation in\nround bales without additives had a higher quality in autumn than in summer, possibly due to the\nhigher concentration of mono- and oligo-saccharides. Thus, it was concluded that dwarf napiergrass\ncan be produced to satisfactory-quality silage by adding LAB + AC or FJLB in summer and even in\nthe absence of additives in autumn.