Effects of wilting and lactic acid bacteria inoculation on fermentation quality of white lupin and fababean silages

Abstract

Fababeans and lupins are short-term catch crops with a high crude protein content, which provide a high forage yield in a short growing period. Legumes are difficult to conserve as silages because of their low water soluble carbohydrates content (WSC) and high buffer capacity. To our knowledge, little information is available on the ensiling of fababeans and lupins in Southern Europe. The research was carried out in Lodi (Italy) in order to evaluate the effects of wilting and inoculation with lactic acid bacteria (LAB) on fermentation characteristics of the resulting silages. The data show that both wilting and LAB inoculant significantly improved fermentation quality of the legumes silages.