The role of lactic acid bacteria on silage duration process and rumen content silage quality

Abstract

This research was a continuation of previous research aimed to find out the role of three inoculum Lactic acids bacteria/LAB (L. plantarum, L. Spp (from rumen content), and L. mixed (L. acidophilus, L. plantarum, L. cacei, and L. Spp)) is dominant on best molasses additive levels (8%) to silage duration process and silage quality of rumen content. Rumen content of 71.43 g and dried cassava pomace 28.57 g was mixed evenly (dry matter 35%, approximately), given 0.1% three kinds of LAB (L. plantarum, L. Spp, and L. mixed), with 4 silage duration process (1, 2, 3, and 4
weeks) in ambient temperature (25oC approximately), it was a 3 x 4 completely randomized design factorial with four replications. Plastic jars were used as silo. Variables were evaluated in a laboratory silage quality. Concluded that the use of inoculants Lactobacillus plantarum utilization and molasses 8% resulted best rumen content silage (P<0.05) with 2 weeks silage process duration.