Location: Dairy Forage ResearchTitle: Lactobacillus plantarum MTD/1, Its Impact on Silage and In vitro Rumen Fermentation) Author
Submitted to: International Silage Conference
Publication Type: Proceedings
Publication Acceptance Date: 7/13/2009
Publication Date: 7/27/2009
Citation: Contreras-Govea, F.E., Muck, R.E., Broderick, G.A., Weimer, P.J. 2009. Lactobacillus plantarum MTD/1, Its Impact on Silage and In vitro Rumen Fermentation. In: Broderick, G.A., Adesogan, A.T., Bocher, L.W., Bolsen, K.K., Contreras-Govea, F.E., Harrison, J.H., Muck, R.E., editors. XVth International Silage Conference Proceedings, July 27-29, 2009, Madison, Wisconsin. p. 57-58. Interpretive Summary:
Technical Abstract: The objective of this study was to quantify the impact of Lactobacillus plantarum MTD/1 on silage and in vitro rumen fermentation on alfalfa and corn silage. Four trials were conducted in alfalfa in second (35 and 32% DM) and third harvest (38 and 31% DM), and two in forage corn, hybrids Mycogen 797 BMR (27 % DM) and Mycogen 716 (33% DM) in 2007. In each trial three treatments were assessed: 1) uninoculated treatment (negative control), 2) L. plantarum MTD/1, and 3) formic acid (positive control). Four 1-L mini-silos were ensiled per treatment. L. plantarum MTD/1 was applied to a rate of 100,000 cfu/g of crop and formic acid was applied at 8.8 g/kg fresh forage. All trials were fermented for 60 days at room temperature (~21 C). Averaging over the six trials, pH was lower in formic acid (4.260) and L. plantarum MTD/1 (4.369) than uninoculated treatment (4.433). Similarly, lactic acid concentration was greater with L plantarum MTD/1 (61.7 g/kg DM) than formic acid (17.3 g/kg), and uninoculated treatment (59.5 g/kg). The non-protein nitrogen (NPN) was lower with formic acid (41.1% total N) and L. plantarum MTD/1 (45.6% TN) than with uninoculated treatment (48.4% TN). Overall, the lower pH and NPN concentration in trials with L. plantarum MTD/1 and formic acid compared with uninoculated treatment give an indicator of greater true protein preservation in the silage, which had an impact on in vitro rumen fermentation.