biological inoculants in forage conservation

3rd generation biological inoculants –containing lactic acid bacteria and enzymes – are prefered nowadays in order to coordinate the fermentation in such a way that they increase lactic acid production by leaps and bounds at the beginning of the fermentation and improve the quality and stability of silage during the fermentation and feeding. The quality of raw material (maturity of plant, chop lenght, spreading of inoculant uniformly) and the proper filling, compacting, covering and wrapping have a great influence on the effectiveness of the inoculant. The mycotoxin content of malfermented silages is an undesirable risk factor. The authors established, that the Lactobacillus buchneri and enzymes containing inoculant protected better the carotene content of low, medium- and high wilteed lucerne haylages (P<0,05) compare to untreated ones Aerobic stability experiment by Honnig 1990 method was carried out with medium wilted (36 % DM) lucerne haylage which was treatedtreated before ensilage with , the dosage of 105 CFU/g Pediococcus acidilactici, 1,5x105 CFU/g Lactobacillus buchneri and cellulase and hemicellulase enzimes (20 000 CMC /g) remained stabyle, unspoiled after 9 days exposure to the air, while the untreated haylages spoiled after 2;4;or 7days on aerobic condition. The different Lactobacillus plantarum strains (50.000 CFU of Lactobacillus plantarum DSM 16568 + 50.000 CFU of Lactobacillus plantarum DSM 4784/ g FM of maize applied together were able to improve the aerobic stability of silomaize silage.