SILOS FROM LEGUME HERBS WITH A PROBIOTIC PREPARATION BASED ON LACTOBACILLES

  • P. Tishenkov FSBEI "Moscow State Academy of Veterinary Medicine and Biotechnology - MBA named after K.I. Scriabin "
Keywords: silo, clover, probiotic preparation, lactobacilli, nutritional content, digestibility.

Abstract

The results of studies on silage of meadow clover in the flowering phase are given. As a preservative, a probiotic preparation tetralactobacterin was used, in doses of 50. 100. 150 and 200 g per ton of silable mass with a titer of lactobacteria 1 × 109 CFU/g. It was found that in comparison with the control variant (spontaneous fermentation), in silos with an optimal dose of the preparation 100 g/t, the protein content increased by 7.8% (P < 0.05), energy nutriency - by 15%, carotene preservation - by 24% (P < 0.05), fiber content decreased by 15% (P < 0.05), silo dry matter digestibility increased by 5.5 ababs It is assumed that the resulting food containing bacteria with probiotic properties will have therapeutic and prophylactic effects on animals.

Author Biography

P. Tishenkov , FSBEI "Moscow State Academy of Veterinary Medicine and Biotechnology - MBA named after K.I. Scriabin "

Doctor of Biological Sciences, Professor of the Department of Feeding and Feed Production

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Published
2021-07-10
How to Cite
Tishenkov , P. 2021. “SILOS FROM LEGUME HERBS WITH A PROBIOTIC PREPARATION BASED ON LACTOBACILLES”. EurasianUnionScientists, July, 4-7. https://archive.euroasia-science.ru/index.php/Euroasia/article/view/728.