Probiotics influence the nutritional value of corn silage and its use efficiency in dairy cows

In the farm Giraitė is considered to be 94 cows, of which 83 milking cows and were selected dry 11 dairy cows. Housing method - loose - cold. During this study silage was naturally fermented and fermented with probiotic „Pro Bio-15 \". These two types of silage were kept in separate trenches. For this study were selected 38 control and 38 experimental group of cows that were kept in the same conditions and fed the same diet. The control group was fed on fermented corn silage in a natural way, in the experimental group - fermented with probiotic „Pro Bio-15 \". The study took place in two stages: In the first stage, corn silage which was produced in a natural way and with probiotic „Pro Bio-15“, was compared by it‘s nutritional value. In the second stage, the experimental and control groups of cows where compared by milk yield and milk composition of e. g. fat, protein concentration and SC during investigation. According to the results, following conclusions can be done: 1. Using probiotic „Pro Bio-15 \", the fermentation of silage and feeding of dairy cows took place since 2014 November test group of cows' milk content was 0.50 percent. (p <0.05) higher than the control group. 2. In the first experimental group of cows the milk fat concentration in 2015 January was 0.12 percent. (p <0.05) higher than the control group. 2.2. Using probiotic „Pro Bio-15 \", and the fermentation of silage feeding dairy cows, milk protein concentration was not influenced. 2.3. The number of dairy cows fed on silage, which was fermented with probiotic „Pro Bio-15“, influenced the somatic cell count 2014 December test group of cows somatic cell count was 24.90 percent. (p