Effects of Inoculant Preparation Time and Doses on Fermentation and Aerobic Stability Characteristics of the Second Crop Maize Silages.

This study was carried out to determine the effects of inoculant preparation time and doses on fermentation and aerobic stability characteristics of the second crop maize ensiled under laboratory conditions. Maize was harvested at the dough maturity stage. MICROBIOS(Cuprem®, USA) was used as lactic acid bacteri a +enzyme mi×ture silage inoculant. The inoculant was applied at 1.0 × 105 cfu/g (RD1), a recommended dose, and 2.0 × 105 cfu/g (DD1) double the recommended dose, The chopped forages were ensiled i n 1.0-I anaerobic jars (Week, Wher-Oftlingen, Germany) equipped with a lid that enables only gas release. Three jars per treatment were sampled on days 4, 7, 14, 21 and 55. The jars were stored at 20-22°C under laboratory conditions. After 55 days of ensiling, the silages were subjected to an aerobic stabi I ity test for 5 days. The study showed that doubling the rate of inoculant application was not effective than the recommended rate at enhandngthe silage quality or aerobic stability. Moreover, preparation time did not improve the fermentation and aerobic stability of the second crop maize silage. [ABSTRACT FROM AUTHOR]