The effects of wilting and biological and chemical additives on the fermentation process in field pea silage

Abstract

The objectives of the study were to evaluate the effects of wilting and additives on the fermentation quality of field pea silage, and to determine the rumen degradability of organic matter of pea silage. The following additives were used: commercial bacterial inoculant (1 g/t) containing homofermentative lactic acid bacteria - Lactobacillus rhamnosus (NCIMB 30121) and Enterococcus faecium (NCIMB 30122) and chemical additive containing formic acid, propionic acid, ammonium formate and benzoic acid (4 l/t). Compared to the control and chemical additive, the addition of the inoculant to wilted silage increased the lactic acid content (P < 0.05) and lactic:acetic ratio (P < 0.001). Both bacterial and chemical additives decreased (P < 0.001) the pH value of wilted silage. Differences between the control and chemically treated unwilted silage were also significant (P < 0.01). The pH value of silage with chemical additive was lower compared to the control. Proteolysis determined in wilted silage was lower compared to unwilted silage. Rumen degradability of organic matter in wilted silage treated with the chemical additive was found to be higher (P < 0.05) than in control and inoculant treated silages.

Keywords

• field pea
• fermentation quality
• inoculants
• chemical additive