Synergy of lactic acid and yogurt blends optimizes napier (Pennisetum purpureum) silage by enhancing fermentation quality, nutritional value and field stability

Abstract

Ensiling fodder is an effective way of preserving forage quality to alleviate persistent feed shortages. We hypothesized that combining an inoculant of lactic acid bacteria and lactic acid in the Napier (Pennisetum purpureum) silage would result in better fermentation quality, efficient dry matter recovery, and increased silage stability under field conditions. Therefore, our objective was to determine the efficacy of yogurt, lactic acid, and their combinations on the yield and nutritional quality of Napier silage. The treatments were designated as T₀ (Control) = Silage without Lactic acid + Yogurt; T₁ = Silage containing Lactic acid @ 1.00 g/kg; T₂ = Silage containing Yogurt @ 10.0 g/kg; T₃ = Silage containing Lactic acid @ 1.00 g/kg + Yogurt @ 10.0 g/kg. After 42 days of ensiling, the pH and chemical composition of the silage were analyzed. The lowest (P<0.01) pH and the highest (P<0.01) crude protein content were observed in the Yogurt + Lactic acid inoculated silage. Silages inoculated with either yogurt or lactic acid had higher (P<0.05) dry matter content than the control. However, the crude fiber, ether extract, and ash contents were lowest (P<0.01) in the Yogurt + Lactic acid inoculated silage. It was concluded that combination of lactic acid and yogurt substantially improved the fermentation quality and nutritional value of the prepared silage. It was therefore, recommended that lactic acid and yogurt may help improve silage quality under field conditions.