Effect of addition of different levels of commercial inoculant of lactic acid bacteria and source of soluble sugars on sensory characteristics and chemical composition of wheat straw silages

Abstract

This study was conducted in Nutrition laboratory to investigate the effect of addition of different levels of Ecosyl, a commercial inoculant of lactic acid bacteria (LAB), 0, 1×10⁵ or 1×10⁶ cfu/g fresh matter (FM) and four levels of debis (date honey) as a source of soluble sugars (WSC), 4, 6, 8 or 10% on dry matter (DM) basis on sensory characteristics and chemical composition of wheat straw silages (WSS). Silage samples of 400-500 g were made with 4 replicates after chopping wheat into 1-1.5 cm. Urea was added at rate of 1% to all samples to increase nitrogen (N) content of straw in all silages. Treated samples were packed in nylon bags and ensiled for 60 days. Results revealed that color of WSS samples were ranged between light and dark yellow to greenish yellow. Most inoculated samples were characterized with accepted odor. Results also showed significant (P<0.01) reduction in fibrous components, particularly, neutral detergent fiber from 43.73 to 39.40 and 37.79%, and cellulose from 29.32 to 24.60 and 22.05% were observed in samples of WSS prepared without and with addition of LAB inoculant at level of 1×10⁵ and 1×10⁶ cfu/g FM respectively. This reduction was correlated with significant (P<0.01) increase in hemicellulose and crude protein (CP) contents. Silages prepared with WSC at level of 10% had lower (P<0.01) contents of acid detergent fiber and cellulose, 37.48 and 23.33% respectively. However, increasing level of debis decreased contents of CP (P<0.01) and ether extract (P<0.05).