Effect of supplementation of chemical preservative on fermentation process of lupine silage

Abstract

The aim of this study was to evaluate the effect of supplementation of a chemical preservative (mixture of organic acids) on the quality and nutritive value of lupine silage as compared with untreated ones. Relatively low water-soluble carbohydrate (WSC) content and the low buffering capacity of lupine crops necessitate the application of chemical preservatives. The best quality of fermentation process and nutritive value was found in silages supplemented with 6 L/t of acid mixtures and they showed not only a better content of net energy (NEL) and CP but also a significantly higher ethanol content, a more favourable RDP content and a higher starch content than the control. The supplement of preservatives resulted in increased DM content in stored silage, increased escape of silage effluents and in the inhibition of acetic acid formation. In chemically treated silages (3L/t), the level of lactic acid and total acids per kilogram of dry matter was found to increase while the level of pH, formol titration acidity (TA), titration acidity of water extract (AWE) and content of NH3 and acetic acid decreased. The results indicate that the lupine silage, when made at a lower dry matter content, can be expected to exhibit an improved stability against aerobic deterioration.