TY - JOUR JF - JSTNAR JO - jwss VL - 6 IS - 2 PY - 2002 Y1 - 2002/7/01 TI - The Effects of Lactic Acid Producing Bacteria(LAB) and Urea on Chemical Composition and Nutritive Value of Whole- Crop Barley TT - اثر باکتری تولید کننده اسید لاکتیک (LAB) و اوره بر ترکیب شیمیایی و ارزش غذایی علوفه کامل جو N2 - This experiment was carried out to study the effects of Lactic Acid Bacteria (LAB) and urea on chemical composition, nutritive value and rumen fermentation characteristics of whole-crop barley. In a completely randomized design with cross over arrangement, 4 Suffolk male lambs were used. Whole-crop barley was either treated with LAB solution (35% dry matter) at the rate of 2 L/ton herbage fresh weight or urea (55% dry matter) at the rate of 40 Kg/ton dry matter herbage and ensiled for 60 days. Low dry matter silages had lower pH and higher residual water soluble carbohydrates, ammonia-N, lactic acid and ethanol and higher lactate:acetate ratios. LAB resulted in higher lactic acid content and lactate:acetate ratios. DM (P SP - 115 EP - 124 AU - E. Rowghani Haghighi fard, AD - KW - Whole- crop barley KW - Lactic acid producing bacteria(LAB) KW - Urea KW - Nutritive value KW - Volatile fatty acid UR - http://jstnar.iut.ac.ir/article-1-25-en.html ER -