Lactic acid bacteria reduce protein degradation in whole-crop maize silage infected with smut disease

Key Points

• Reduced protein degradation was observed in maize silage with lactic acid bacteria, enhancing its nutritional quality.
• A notable decrease in protein loss was recorded, with values showing a significant protective effect.
• Analysis of silage samples revealed that lactic acid bacteria effectively maintain protein levels despite smut disease infection.
• These findings support the use of lactic acid bacteria, suggesting improved silage fermentation and nutrition for livestock.