Effects of bacterial inoculation and essential oils of spearmint, serviceberry and cumin on chemical composition, in vitro digestibility and gas production parameters of corn silage

This research was conducted to investigate effects of bacterial inoculation (lactobacillus plantarum, one mg/kg of fresh forage) and essential oils of spearmint, serviceberry and cumin (125 or 250 µl /kg of fresh forage) on chemical composition, gas production parameters and in vitro digestibility of corn silage in a completely randomized design (8 treatments and 3 replicates). Whole-plant corn was harvested at the dough stage (30 percent of dry matter), and chopped to 2 and 3 cm lengths. The ensiling process was performed in two-layer plastic bags. Additives were sprayed on the chopped corn, and then mixed thoroughly. The silos were opened after 45 days. Chemical composition of corn silage was affected by additives (P