Joint International Conference on Long-term Experiments ...

The positive effect of the silage’s biological additive can be observed in the rumen,
where an improvement of pH and of the relation between the acetic and propionic acids
in favor of the latter, which is beneficial to the production of meat, can be noticed (table
4). This aspect is due to the fact that lactic acid bacteria in the inoculant at the level of
the rumen present probiotic effects (Weinberg, 2003).
There were no noticed differences between the two lots regarding the output at
slaughter, but the surface of the muscle content, which is positively correlated with the
quantity of superior quality meat in the carcass (McDonald, 2002) and the chemical
composition of the meat (leg) were better in the lot that received inoculated silage in the
food (table 5).
Tabel 5: The effect of the biological additive used in the ensiling of corn on the
quality of the carcass and meat
Specification Control lot Experimental lot
(GC)
(GE)
Output at slaughter, % 56.2 56.4
Weight of renal suet, g
Dimension of muscle area, cm
3210 3740
2
- rib section 8-9
- rib section 11-12
Chemical composition of the meat:
- DM, %
- Raw protein, %
- Raw fat, %
61.29
80.62
26.66
21.81
1.88
72.16
81.26
27.81
23.23
1.68
CONCLUSIONS
1. The ensiling of corn by using a biological additive based on homofermentative
lactic acid bacteria (Lactobacillus plantarum + Pediococcus pentosaceus) ensures,
by comparison with natural fermentation, a forage of higher nutritional quality,
having a lower pH (acid), a lower content of ammoniacal N and raw cellulose and
more undegraded protein.
2. The usage of inoculated corn silage in the food of bull calves intended for fattening
ensured a significant improvement in the weight gain, DM consumption and degree
of food capitalization, as opposed to the lot which received naturally fermented
silage in the food. Thus by using inoculant for the corn silage, the period of
fattening decreased by 26 days and 82 kg of concentrates as well as 120 kg of corn
silage were saved.
3. The biological additive used for ensiling did not influence the output at
slaughtering, but it has led to an increase in the dimension of the muscle area,
which is positively correlated with the proportion of superior quality meat in the
carcass.
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