The effect of microbial inoculants and molasses on quality and in vitro digestibility of silages prepared with different proportions of ryegrass and Hungarian vetch.

In this study, it was aimed to determine the effect of microbial inoculants and molasses on the quality and in vitro digestibility of the silages ensiled from the cultivation of different proportions of ryegrass-Hungarian vetch mixtures grown in Central Anatolian conditions. For this purpose, 5% molasses and 10 g/ton (1.25 x 10¹¹ CFU/g) inoculant were added to silages of ryegrass (Lolium multiflorum L.) containing 20%, 40%, 60%, and 80% Hungarian vetch (Vicia pannonica L.), under laboratory conditions. The prepared silages were opened at the end of 60 days and their physical analysis, chemical contents, fermentation parameters, in vitro digestibilities using rumen inocula obtained from cannulated Holstein cow, and energy levels were determined. In the study, it was determined that the microbial inoculant increased the lactic acid level significantly (p < 0.05). In vitro digestibility of organic matter and energy values increased in silages containing 60% HV compared to other silages and with both additives (p < 0.05). The neutral detergent fiber levels increased in mixtures containing 40% and 60% Hungarian vetch (p < 0.05). The increase in the vetch ratio affected the external appearance of the silages negatively (p < 0.05), and the physical properties were adversely affected by the inoculant (p < 0.05). As a result, it was determined that Hungarian vetch can be mixed with ryegrass up to 80% with and without inoculant and molasses additive to obtain high-quality silage. But the highest digestibility values were obtained when Hungarian vetch was mixed at a 60% level. It would be more appropriate to prefer molasses to avoid undesired changes in physical properties. [ABSTRACT FROM AUTHOR]