DYNAMICS OF NUTRITION VALUE AND ALFALFA HAYLAGE MICROBIOLOGICAL INDICATORS WHEN USING BIOLOGICAL PRESERVATIVES

Abstract

The purpose of the research is increasing the efficiency of using liquid and dry biological preservatives during alfal-fa haylage. Conservation based on use of individual strains or lactic acid bacterium community is a promising direc-tion of resource – saving technologies for foraging. Influence of biologies on organoleptic properties, safety, nutri-tional value and microbiological parameters of alfalfa haylage was studied. The experiment was conducted in 2016-2018 in the laboratory of Agro-Biological Department of Tatar Research Institute of Agriculture of the Kazan Scientific Center of the Russian Academy of Sciences. The object of research is influence of biological preserva-tives on the nutritional properties of alfalfa haylage, and Aislu alfalfa breed herbage. Industrial samples of Ferbak-SIL liquid biological preservatives with and dry Bioamide-3 enzyme free were used for haylage. It was found that, on average, for 3 years of the experiment, the use of preparations led to the improvement of bio-conservation of herbage, optimization of microorganisms and improvement of nutritional properties of alfalfa haylage. Adding liquid Ferbak-SIL bio-preservative with enzymes to alfalfa herbage led to an increase in the safety of dry matter by 2.06%, raw protein – by 0.69%, raw fiber – by 0.37%, raw fat – by 0.19%, exchange energy – by 7.10%, and concentration of lactic acid bacteria-by 230.1%, compared to the control variant. Values of similar indicators in the variants of the experiment with the dry biological product Bioamide-3 enzymes free were, respectively, 0,78, 0,51, 0,11, 0,08, 3,13, 170,8 % in relation to control.