Effect of cellulase, hemicellulase and glucose oxidase mixture in probiotic-enzymatic additive on fermentation of alfalfa

The effect of probiotic-enzymatic additives and probiotic additives on the ensiled alfalfa (Medicago sativa L.) wilted at two levels of dry matter (a shorter and longer wilting time) and harvested at the second and the third cut, was studied. The alfalfa was ensiled in tube silos (10 lilies of volum e). All varieties were treated and untreated with additives. The probiotic- enzymatic additive Bactozym (Medipharm CZ s.r.o., Hustopece u Brna) and als o the inoculant component of this additive were used. The enzyme component of enzyme-inoculant mixture was prepared from cellulase and hemicellulase m ixture with total enzymatic activity of 25000 nkat.cm(-3) and glucose oxida se with activity of 4000 nkat.cm(-3). The inoculant was a mixture of Entero coccus faecium M-74, Lactobacillus plantarum. Lactobacillus casei and Pedio coccus acidolactici (10.2 log CFU.g(-1)). The enzyme-inoculant mixture (mix ture of 1 litre enzyme component with 100 grams inoculant) was added per 1 ton of forage, the inoculant was added 100 grams per 1 ton of forage. Both additives were added intersolution with 0.4 litre distilled water per 1 ton of forage, the same amount of distilled water was added also into control silage without the additives. The fermentation in the tube silos was carrie d out at laboratory temperature of 25 degrees C. The samples of silages wer e analyzed after the first 2 weeks alter ensiling, 4 times during the ferme ntation and finally after 9 months of fermentation. The changes of aerobic and facultative anaerobic mesophilic bacteria (AFAMB), lactic acid bacteria (LAB), spores of mesophilic bacteria (SMB), yeasts and moulds were investi gated during fermentation. The parameters of the nutritive value of silages , their fermentation and aerobic stability were determined by using routine analytical techniques. The silages from the second cut of alfalfa with dry matter of 36-39% were of a higher quality than silages with higher dry mat ter content (58-59%). The silages from the third cut of alfalfa with dry ma tter content of 31-35% were of a higher quality than those of the second cu t with dry matter content of 36-39%. Each of the varieties of silages was preserved either with the enzyme-inocu lant mixture additive, with its inoculant component and without them. The b est results were observed with the silages treated with the enzyme-inoculan t mixture additive. The control without any additives was the worst. The tr eated silages were significantly (P less than 0.05) better than untreated o nes in proteolysis degree 12.3 vs. 13.9% (the second and third cut with low er dry matter content), pH 4.33-4.35 vs. 4.55 (the second cut with higher d ry matter content), content of lactic acid 66.2-66.3 vs. 59.3 g.kg(-1) DM ( the second cut with higher dry matter content). content of acetic acid 39.9 -38.8 vs. 58.8 g.kg(-1) DM, and butyric acid 0.29 vs. 0.33 g.kg(-1) DM (the third cut with longer wilting time than in the second cut). In the treated silages vs. untreated ones were more of AFAMB and LAB, less SMB and molds. The aerobic stability of the silages treated with the enzyme-inoculant mix ture was worse (especially in the number of AFAMB) than of those that were treated only with inoculant or were untreated. The best aerobic stability w as determined in the silage with the inoculant component of mixture additiv e. The aerobic stability was not statistically evaluated. In conclusion the effects of cellulose. hemicellulose and glucose oxidase mixture in probiot ic-enzymatic additive Bactozym on the feeding values, quality of fermentati on and aerobic stability of alfalfa silages were not statistically signific ant (P greater than 0.05).