Ensiling alfalfa with additives of lactic acid bacteria and enzymes

Abstract

Abstract Ensiling alfalfa with silage additives containing lactic acid bacteria and enzymes increased fiber digestibility of fresh but not wilted alfalfa in 90 day ensiling, and resulted in a rapid, controlled homolactic fermentation of both fresh and wilted alfalfa. The enzyme treatment was most effective in ensiling fresh cut alfalfa using a cocktail of cellulase, hemicellulase and pectinase enzymes with lactic acid bacteria inoculum containing Pediococcus, Lactobacillus and Streptococcus spp.