Effect of Lactobacillus Buchneri on chemical properties and aerobic stability of alfalfa silage supplemented with molasses or orange pomace

The aim of this study was to investigate the effects of commercial additives Lalsyl (Lactobacillus Buchneri) on the chemical characteristics of alfalfa silage supplemented with molasses or orange pomace. The treatments included: 1) alfalfa hay (control), 2) alfalfa hay with bacterial additive 3×108 cfu/g, 3) alfalfa hay with orange pomace, 4) alfalfa hay with orange pomace and bacterial additive 3×108 cfu/g, 5) alfalfa hay with 5% molasses, 6) alfalfa hay with 5% molasses and bacterial additive 3×108 cfu/g. Alfalfa hay harvested at flowering stage and after 24 hours wilthed and mixed orange pomace with ratio of 2100 g and 760 g, respectively, and was ensiled for 90 days. The data were analyzed in a completely randomized design with three replications. The addition of orange pomace, molasses and bacterial additive in any of the treatments caused significant changes in dry matter content compared to control (p<0.05). The pH of all treatments was less than 4.55 and pH of control treatment was higher than other treatments (p<0.05). Add orange pulp, molasses and hay withered bacterial supplements significantly increased the soluble carbohydrate and total volatile fatty acids (p<0.05). Bacterial additive with orange pomace or molasses with the availability of fermentable carbohydrates for lactobacillus and couse a rapid reduction in pH and limit the growth of lactobacilli and yeasts and fungi and improve silage quality.