Use of inoculant Sil-All and Macrotyloma axillare legume on the fermentation characteristics and quality of maize silage.

Chelopo Manakedi, G. M. and Ditabo Atharlia, A. B. and Mokoboki Kwena, H. K. and Lebopa Cornelia, C. K. and Sipango, N. and Mudau, H. S. and Ravhuhali, K. E. (2023) Use of inoculant Sil-All and Macrotyloma axillare legume on the fermentation characteristics and quality of maize silage. Malaysian Journal of Animal Science (Malaysia), 26. pp. 21-33. ISSN 2550-2123

Tropical forage legumes are known as a potentially valuable source of protein for ruminant animals. Many forage species are underestimated due to the lack of knowledge of their nutritional feeding value. This study investigated the effects of the biological silage additive (Sil-all 4 x 4 inoculant) and Macrotyloma axillare legume inclusion on the fermentation quality, nutrient composition, and in vitro digestibility of whole crop maize silage. Sil-All provides rapid fermentation with maximum nutrient retention, it comprises four bacterial strains and four enzymes to enhance forage preservation during ensiling. Whole-crop maize (±665 g/kg DM) was ensiled for 45 days in a 5 kg air-tight polythene plastic bag. The bags were tied using twine to ensure airtightness and then stored at 22 - 25 °C. Three ensiling treatments were applied M: maize only, IM: inoculated maize and M+MA: maize + Macrotyloma axillare (80:20). The research was conducted at the North-West University research farm (Molelwane), Mafikeng area, North-West Province, South Africa. Both maize and Macrotyloma axillare legumes were planted as monoculture at North-West University research field. Replicate samples (n=5) were collected at pre-ensiling and post ensiling at day 45 for determination of fermentation and nutritive value. In vitro, DM degradability was determined using rumen cannulated Bonsmara cows. Inclusion of the legume Macrotyloma axillare in maize silage improved the nutritive value of the silage and,therefore, subsequently improved the fermentation substrate and lactic acid content. In all instances, the silages were deemed suitable for preservation based on their pH values ranging between 3.83 to 3.98. Crude protein was lower on IM, highest CP was observed on M+MA silage. Both Sil-All inoculant and Macrotyloma axillare legume were observed to reduce the fibre content of the silages. The inclusion of the legume improved the nutritive value and degradation of the silage compared to other treatments. An improvement in CP and OM content observed in M+MA silage suggested no necessity to supplement with concentrates and commercial minerals. Thus, Macrotyloma axillare (Java) legume qualified to compensate for the maize silage limiting nutrients without affecting its fermentation characteristics.

Full text available from: Official URL: https://mjas.my/mjas-v2/rf/pages/journal/v26i2/4-2...

Abstract

Tropical forage legumes are known as a potentially valuable source of protein for ruminant animals. Many forage species are underestimated due to the lack of knowledge of their nutritional feeding value. This study investigated the effects of the biological silage additive (Sil-all 4 x 4 inoculant) and Macrotyloma axillare legume inclusion on the fermentation quality, nutrient composition, and in vitro digestibility of whole crop maize silage. Sil-All provides rapid fermentation with maximum nutrient retention, it comprises four bacterial strains and four enzymes to enhance forage preservation during ensiling. Whole-crop maize (±665 g/kg DM) was ensiled for 45 days in a 5 kg air-tight polythene plastic bag. The bags were tied using twine to ensure airtightness and then stored at 22 - 25 °C. Three ensiling treatments were applied M: maize only, IM: inoculated maize and M+MA: maize + Macrotyloma axillare (80:20). The research was conducted at the North-West University research farm (Molelwane), Mafikeng area, North-West Province, South Africa. Both maize and Macrotyloma axillare legumes were planted as monoculture at North-West University research field. Replicate samples (n=5) were collected at pre-ensiling and post ensiling at day 45 for determination of fermentation and nutritive value. In vitro, DM degradability was determined using rumen cannulated Bonsmara cows. Inclusion of the legume Macrotyloma axillare in maize silage improved the nutritive value of the silage and,therefore, subsequently improved the fermentation substrate and lactic acid content. In all instances, the silages were deemed suitable for preservation based on their pH values ranging between 3.83 to 3.98. Crude protein was lower on IM, highest CP was observed on M+MA silage. Both Sil-All inoculant and Macrotyloma axillare legume were observed to reduce the fibre content of the silages. The inclusion of the legume improved the nutritive value and degradation of the silage compared to other treatments. An improvement in CP and OM content observed in M+MA silage suggested no necessity to supplement with concentrates and commercial minerals. Thus, Macrotyloma axillare (Java) legume qualified to compensate for the maize silage limiting nutrients without affecting its fermentation characteristics.

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Item Type:	Article
AGROVOC Term:	feed legumes
AGROVOC Term:	Macrotyloma axillare
AGROVOC Term:	silage making
AGROVOC Term:	fermentation
AGROVOC Term:	Bacteria
AGROVOC Term:	enzymes
AGROVOC Term:	nutritive value
AGROVOC Term:	crude protein
AGROVOC Term:	in vitro digestibility
Geographical Term:	South Africa
Depositing User:	Ms. Azariah Hashim
Date Deposited:	11 Feb 2026 04:05
Last Modified:	11 Feb 2026 04:05
URI:	http://webagris.upm.edu.my/id/eprint/3198

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