Title
NUTRITIVE VALUE OF BARLEY SILAGE (Hordeum vulgare L.) WITH DIFFERENT LEVELS OF SACCHAROMYCES CEREVISIAE AT DIFFERENT ENSILING LENGTHS
Date Issued
01 January 2020
Access level
open access
Resource Type
journal article
Author(s)
Publisher(s)
University of Baghdad, College of Agriculture
Abstract
The objective of this study was to evaluate the effects of yeast (Saccharomyces cereviceae) as additive for barley silage preparation at different ensiling times. Small scale silages were prepared from barley forage and four yeast levels were evaluated (0 (control), 5, 10 and 15 g/kg FM). Silos were opened at 6, 12 and 24 days. Three silage-replicates were prepared for each yeast level × ensiling time combination. Silage quality in terms of CP and NDF and ADF concentration appeared to improve when yeast was added at 5 and 10 g/kg, compared with the control, but the quality decreased again when 15 g yeast/kg FM were aded to the silage. However, gas production, metabolisable energy and organic matter digestibility linearly decreased by yeast addition. This indicates a likely negative effect of yeast over the fermentation process during fermentation of barley silage. No time effects were observed for most of the parameters with the exception of ether extract concentration. Based on the results of this study, yeast addition is detrimental to the nutritional quality of barley silage. Mechanisms for this still remain unknown, but an undesirable fermentation provoked by yeast addition might be an explanation for our findings.
Start page
1350
End page
1356
Volume
51
Issue
5
Language
English
OCDE Knowledge area
Nutrición, Dietética
Agricultura
Subjects
Scopus EID
2-s2.0-85097402769
Source
Iraqi Journal of Agricultural Sciences
ISSN of the container
00750530
Sponsor(s)
This study was financed by the Camisea Development Fund through the project: Evaluation of oats and barley planting in combination with vicia and conservation of forage for alpaca feeding in the Andean highlands of the Huancavelica province. Granted to the Huancavelica National University, Perú. CONCLUSIONS Yeast supplementation to barley silage had overall detrimental effects on silage quality, particularly at yeast level of 15 g/kg FM. Even though some advantage could be seen with lower yeast levels, as CP concentrations increased and NDF concentrations decreased, in vitro OMD and ME linearly decreased upon yeast addition. This may indicate negative effects of yeast on the fermentation process during ensiling, likely promoting the excessive degradation of soluble sugars and starch. Further research is needed to elucidate the modes of action of yeast when used as an additives for Barley silage. REFERENCES 1. Benton, J. R., T. J, Klopfenstein and G.E, Erickson 2005. 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