Fermentation and nutritive value of Zea mays and lucerne forage ensiled with added rolled barley

The effect of adding rolled barley on the ensiling characteristics and nutritive value of lucerne and corn ( Zea mays ) forage was studied using 19-1 plastic mini-silos. Other factors evaluated with lucerne were the effect of wilting and added lactic acid bacteria. Rolled barley was added at rates of 0, 50, 100 and 150gkg^?1 (wet weight) to lucerne or corn forage. Lucerne was ensiled at 170–330 g kg^?1 dry matter (DM) and lactic acid bacteria were applied at 10⁵g^?1 wet forage. Addition of rolled barley consistently improved the fermentation of lucerne by lowering the pH and decreasing the concentration of acetate and ammonia nitrogen. Wilting of lucerne had variable effects on fermentation in two experiments. The addition of lactic acid bacteria improved fermentation by decreasing the concentrations of acetate and ammonia nitrogen, improved the nutritive value by increasing the in vitro dry matter digestibility (IVDMD), and was associated with decreased amounts of lactic acid. Corn was ensiled at 250 g kg^?1 DM, and added rolled barley had little effect on the fermentation of corn silage. The digestibility of all silages determined in vitro was improved by the addition of rolled barley.