FERMENTATION AND NUTRITIVE-VALUE OF ZEA-MAYS AND LUCERNE FORAGE ENSILED WITH ADDED ROLLED BARLEY

The effect of adding rolled barley on the ensiling characteristics and nutritive value of lucerne and corn (Zea mays) forage was studied usi ng 19-1 plastic mini-silos. Other factors evaluated with lucerne were the effect of wilting and added lactic acid bacteria. Rolled barley wa s added at rates of 0, 50, 100 and 150 g kg-1 (wet weight) to lucerne or corn forage. Lucerne was ensiled at 1703 30 g kg-1 dry matter (DM) and lactic acid bacteria were applied at 10(5) g-1 wet forage. Additio n of rolled barley consistently improved the fermentation of lucerne b y lowering the pH and decreasing the concentration of acetate and ammo nia nitrogen. Wilting of lucerne had variable effects on fermentation in two experiments. The addition of lactic acid bacteria improved ferm entation by decreasing the concentrations of acetate and ammonia nitro gen, improved the nutritive value by increasing the in vitro dry matte r digestibility (IVDMD), and was associated with decreased amounts of lactic acid. Corn was ensiled at 250 g kg-1 DM, and added rolled barle y had little effect on the fermentation of corn silage. The digestibil ity of all silages determined in vitro was improved by the addition of rolled barley.