The present study analyzes the role of Lactic Acid Bacteria Mixture (LBM) on improving rye silage quality. Rye of four different stages (Booting, Heading, Flowering, and Late flowering) was collected and silage was prepared. The nutrient profile analysis of experimental silage groups showed no significant changes between control and LBM inoculation. Interestingly, the pH of rye silage in LBM treatments showed significant reduction than control (p<0.05) in all stages of rye silage. However, lowest pH (3.69) resulted on booting stage among other stages of rye. Subsequently significant lactic acid production was noted in all stages of LBM inoculation than control. Conversely maximum lactic acid production of (5.33%DM) was noted at booting stage followed by (4.86%DM) in heading stage. Further the lactic acid bacterial (LAB) count in LBM inoculated group showed significant increase than control. Similarly, the silage of booting stage group registered maximum LAB population (63.7 ×106CFU/g) after that heading stage (32.3 ×106CFU/g). Further significant reduction in yeast growth and no fungal growth was noted in all LPM treatment groups. Hence, LBM inoculants could be a better additive for improving rye silage quality.

• Srisesharam Srigopalram(Grassland and Forage division, National Institute of Animal Science, Rural Development Administration)
• Soundharrajan Ilavenil(Grassland and Forage division, National Institute of Animal Science, Rural Development Administration)
• Palaniselvam Kuppusamy(Grassland and Forage division, National Institute of Animal Science, Rural Development Administration)
• Yong Hee Yoon(Jungnong Bio Inc, Goksung)
• Won Ho Kim(Grassland and Forage division, National Institute of Animal Science, Rural Development Administration)
• Ki Choon Choi(Grassland and Forage division, National Institute of Animal Science, Rural Development Administration) Corresponding author