INTRODUCTION OF NATUVE STRAIN OF LACTOBACILLUS SP. RS4 AT PREPARATION OF HAYLAGE FROM MEADOW CLOVER

R.А. Shurkhno¹, F.S. Gibadullina², M.Sh. Tagirov^2
1Limited Liability Company «BIOAGROPLUS», Chelyuskina Str., 28-105, Kazan, 420127, Russia
²Tatar Research Institute of Agriculture, Orenburgskiy Tract, 48, Kazan, 420059, Russia

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Summary. The purpose of the work was to determine the efficacy of introduction of epiphytic strain of Lactobacillus sp. RS4 at preparation of haylage from plant mass of meadow clover according to the standard biochemical indicators characterizing the quality of finished product. The source mass of clover, which had high food value both in the form of green mass and voluminous forages, was analysed. The clover was chosen as natural source of strain of Lactobacillus sp. RS4. To increase the reserve of available energy for growth of lactic acid bacteria treacle was added in the series of experiments. The maximum content of lactic acid was established in the variant with L. sp. RS4 (83.6 %) and with low рН value (4.3), accordingly. Formation of three main organic acids: lactic, acetic and propionic was noted in clover haylage in control variant (57.1, 9.9 and 31.7 %) and with L. sp. RS4 with treacle (76.5, 0.50 and 18.3 %), which was connected with the necessity in the directed regulation of barmy process during fermentation of high-protein materials. The highest total concentration of amino acids was in haylage with introduction of L. sp. RS4 – 51.50 g/kg, and in variants with L. sp. RS4 with treacle and control it was 50.95 and 46.31g/kg, respectively. In this case the share of essential amino acids was 41.8, 40.9 and 38.5 %. In the variant with L. sp. RS4 the shares of such essential amino acids as methionine, valine, tryptophan, leucine and lysine increased in comparison with the source mass of clover 2.3, 1.4, 1.4, 1.3 and 1.2 times, respectively. The preservation of protein in haylage with L. sp. RS4 was higher than in the control by 6.1 %, of soluble sugars – by 8.2 %. Introduction of native strain of lactic acid bacteria is economically effective.

Keywords: lactic acid bacteria, haylage, clover, organic acids, amino acids, fermentation.

Author Details: R.А. Shurkhno, Cand. Sc. (Biol.), Chief Director (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); F.S. Gibadullina, Dr. Sc. (Agr.), Deputy Director; M.Sh. Tagirov, Dr. Sc. (Agr.), Director.

For citation: Shurkhno R.А., Gibadullina F.S., Tagirov M.Sh. Introduction of natuve strain of Lactobacillus sp. RS4 at preparation of haylage from meadow clover. Dostizheniya nauki i tekhniki APK. 2015. V.29. №5. pp. 75-79 (In Russ)