INFLUENCE OF LACTIC ACID BACTERIA INOCULANT ON THE QUALITY OF ALFALFA HAYLAGE
DOI:
https://doi.org/10.31073/foodresources2025-25-22Keywords:
alfalfa, ensiling, lactic acid bacteria, fermentation, organic acids, protein, haylage qualityAbstract
Subject. The study examines the effect of an experimental bacterial composition based on three strains – Lentilactobacillus buchneri, Levilactobacillus brevis, and Lactiplantibacillus plantarum – on the fermentation and nutritional quality of alfalfa haylage. The combination of these cultures promotes the formation of a broad spectrum of antimicrobial metabolites with fungicidal and bactericidal activity. Purpose. The aim of the study was to determine the effectiveness of the new bacterial composition during alfalfa ensiling and to assess its impact on fermentation processes, organic acids, nutritional value, and compliance with quality of haylage. Methods. During the experimental evaluation of alfalfa silage samples, the tested composition was compared with the control, and moisture, nitrogen, crude protein, fiber, fat, ash, soluble and easily hydrolyzed carbohydrates, as well as organic acids were determined according to standard analytical methods.. Results. The silage of the experimental group was characterized by a higher crude protein content, lower fiber levels, increased metabolizable energy, and greater nutritional value compared with the control. Lactic acid accounted for 79.6%, exceeding the control value (61.6%), indicating more active lactic fermentation. Acetic acid content was lower, and butyric acid was not detected in either variant. Both samples met the requirements of Class I according to DSTU 4684:2006; however, the experimental variant demonstrated better preservation of nitrogenous substances and higher energy value. Scope of results. The obtained data may be used in the development of highly effective bacterial starters for ensiling legume crops, optimization of protein-mineral feed production technologies, and formulation of diets for high-producing livestock.
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