%0 Journal Article %A E. Rowghani Haghighi fard, %T The Effects of Lactic Acid Producing Bacteria(LAB) and Urea on Chemical Composition and Nutritive Value of Whole- Crop Barley %J Journal of Crop Production and Processing %V 6 %N 2 %U http://jcpp.iut.ac.ir/article-1-25-en.html %R %D 2002 %K Whole- crop barley, Lactic acid producing bacteria(LAB), Urea, Nutritive value, Volatile fatty acid, %X This experiment was carried out to study the effects of Lactic Acid Bacteria (LAB) and urea on chemical composition, nutritive value and rumen fermentation characteristics of whole-crop barley. In a completely randomized design with cross over arrangement, 4 Suffolk male lambs were used. Whole-crop barley was either treated with LAB solution (35% dry matter) at the rate of 2 L/ton herbage fresh weight or urea (55% dry matter) at the rate of 40 Kg/ton dry matter herbage and ensiled for 60 days. Low dry matter silages had lower pH and higher residual water soluble carbohydrates, ammonia-N, lactic acid and ethanol and higher lactate:acetate ratios. LAB resulted in higher lactic acid content and lactate:acetate ratios. DM (P %> http://jcpp.iut.ac.ir/article-1-25-en.pdf %P 115-124 %& 115 %! %9 Research %L A-10-2-25 %+ %G eng %@ 2251-8517 %[ 2002