The influence of the lactobacillus buchneri, lactobacillus plantarum, and enterococcus faecium on the nutritional value and health safety of the different maize hybrid silages

Abstract

This research aimed to determine the impact of the identical inoculant mixture of lactic acid bacteria (LAB) on the silage quality of five different corn hybrids (Zea mays), which were ensiled separately. The hybrids (Pioneer Hi-Bred DuPont) differed in terms of FAO maturity group (from early H1, mid-early H2, medium H3, mid-late H4 to late H5). The inoculant consisted of a mixture homofermentative and heterofermentative LAB: Lactobacillus buchneri, Lactobacillus plantarum, and Enterococcus faecium. Ensiling was done in laboratory conditions, where the green mass of corn hybrids was ensiled with and without LAB. The process of ensiling lasted 60 days. The addition of the inoculant had a significant positive effect on the content of crude protein (CP, P<0.05) and non-fiber carbohydrates (NFC, P<0.05) in the silages obtained. Application of the inoculant also reduced acid detergent lignin, P<0.05) in the experimental silages. The chemical characteristics of the hybrids and inoculant composition affected the energy content. However, a positive influence of LAB inoculation on net energy for lactation (NEL) content was only determined in early-maturity hybrid H1 (P<0.05). This silage had the highest value for NEL concentration, with the lowest Neutral Detergent Fiber (aNDF) and acid detergent lignin (ADL) content. The addition of LAB inoculates influenced the health safety of the silages by increasing the content of acetic acid, with the potential of extending the duration of their aerobic stability and resistance to microbial degradation.