Preserving Herbs with Lactobacillus plantarum-52 Lactic-acid Bacterium and Their use in Forage For Cows

Zh. Ibraimova¹, R. Abildaeva¹, A. Dauylbay¹, A. Saparbekova¹, A. Rustenov²

¹South Kazakhstan State University. M.Auezov, Kazakhstan, Shymkent, Tauke Khan Street, 5 ²West Kazakhstan State University, Kazakhstan, Uralsk, Dostyk Street, 162.

ABSTRACT: In order to preserve the nutritional value of herbs, 4 options of combined silos have been designed: option I (reference) - maize, option II (experimental) - maize (70%), Sudan grass (30%), option III (experimental) - maize (70%), alfalfa (30%) and option IV (experimental) - maize (60%), Sudan grass (20%), and alfalfa (20%). Options II - IV of combined silage contained lactic -acid bacterium Lactobacillus plantarum-52 at the rate of 1 billion cells per kg of green mass. Study of the combined silos chemical composition 120 days later showed that in the experimental options, as compared to the reference one, protein content was higher (II-11.4%. III - 12.2%. IV -12.91% ) and, conversely, fibre content decreased. Feeding cows with combined silage that contains probiotics has a positive effect on their milk production. Within 100 days of the experiment, cows in experimental groups gave milk more by 60-230 kg.

KEYWORDS: combined silage; cow; Lactobacillus plantarum-52 culture; Milkiness; maize; Sudan grass; alfalfa; milk; fat

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