Volume 6, Issue 2 (summer 2002)                   jwss 2002, 6(2): 115-124 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

E. Rowghani Haghighi fard. The Effects of Lactic Acid Producing Bacteria(LAB) and Urea on Chemical Composition and Nutritive Value of Whole- Crop Barley. jwss 2002; 6 (2) :115-124
URL: http://jstnar.iut.ac.ir/article-1-25-en.html
Abstract:   (25381 Views)
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<0.001), OM (P<0.01), NDF (P<0.05), ADF (P<0.01) and total nitrogen (TN) digestibility increased with additives. Mean rumen ammonia-N concentration and pH significantly (P<0.05) increased with urea-treated silages. Rumen propionate concentration was significantly (P<0.01) higher with LAB-treated silages than with urea-treated ones. The results indicated that the addition of LAB at the rate of 2 L/ton fresh weight to whole-crop barley at 35% dry matter enhanced fermentation and nutritive value.
Full-Text [PDF 166 kb]   (2891 Downloads)    
Type of Study: Research | Subject: Ggeneral
Received: 2008/01/9 | Published: 2002/07/15

Add your comments about this article : Your username or Email:

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2024 CC BY-NC 4.0 | JWSS - Isfahan University of Technology

Designed & Developed by : Yektaweb