The effects of stage of maturity and lactic acid bacteria inoculants on the ensiling characteristics, aerobic stability and in vitro digestibility of whole-crop oat silages

Abstract

This study evaluated the effect of three isolated lactic acid bacteria (LAB) inoculants on the ensiling characteristics, aerobic stability and in vitro digestibility of low dry matter whole-crop oat silages (WCOS). The oats were harvested at two stages of maturity, boot and filling stages, and then inoculated with 1 × 106 cfu/g fresh material of Lactobacillus plantarum (LP), Lactobacillus rhamnosus (LR) and Lactobacillus buchneri (LB). After 45 days of ensiling, the three LAB inoculants increased lactic acid (LA) concentrations (p