Abstract
The value of meadow clover for cattle lies in the high content of crude protein and high fermentability, which ensures the obtaining of butyric acid free high-quality feed when ensilaging the culture in a dried form. The aim of the research was to study the 1st cut meadow clover silage aerobic spoilage processes from dried to a 35.49% of dry matter content and to identify the possibility of its aerobic spoilage minimization through the use of different bacterial additives. It was found that ensilaging of meadow clover provides silage with minimal loss of nutrients, stable both during anaerobic storage and subsequent 7-day aeration. The use of the starter cultures “Biotrof”, “Biotrof-111”, “Biotrof 2 +” and “Biotal Acidphast NS gold” had a positive effect on fermentation processes under anaerobic conditions. Accelerating the acidification of dried mass starter cultures caused reduction of ammonia in the resulting feed by 1.3–2.0 times compared to ammonia content in silage without additives. The revealed ability of “Biotrof”, “Biotrof-111” and “Biotrof 2 +” additives to inhibit the development of some yeasts and molds is of great importance. “Biotrof” inhibited the development of yeasts of the species D. hansenii, C. gattii, and S. cerevisiae both during the fermentation of silage and during its subsequent 7-day aeration. “Biotrof” suppressed the development of micromycetes Aspergillus sp., and “Biotrof-111” and “Biotrof 2 +” suppressed the development of Fusarium sp. Both of these types of mold fungi are producers of dangerous mycotoxins. Silage with “Biotal Acidphast NS gold” began to warm up in air faster than the control variant, which was probably due to the active development of Aspergillus sp.
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Pobednov, Y. et al. (2022). Aerobic Spoilage of Dried Meadow Clover Silage and Methods of its Minimization. In: Muratov, A., Ignateva, S. (eds) Fundamental and Applied Scientific Research in the Development of Agriculture in the Far East (AFE-2021). AFE 2021. Lecture Notes in Networks and Systems, vol 354. Springer, Cham. https://doi.org/10.1007/978-3-030-91405-9_64
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