AU - E. Rowghani Haghighi fard, TI - The Effects of Lactic Acid Producing Bacteria(LAB) and Urea on Chemical Composition and Nutritive Value of Whole- Crop Barley PT - JOURNAL ARTICLE TA - JSTNAR JN - JSTNAR VO - 6 VI - 2 IP - 2 4099 - http://jstnar.iut.ac.ir/article-1-25-en.html 4100 - http://jstnar.iut.ac.ir/article-1-25-en.pdf SO - JSTNAR 2 ABĀ  - 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 CP - IRAN IN - LG - eng PB - JSTNAR PG - 115 PT - Research YR - 2002