Table 1 Effect of ML on pH, fermentation products of barley silage during aerobic exposure.

pH

CK²

3.94^aC

4.00 ^C

6.02^aB

6.56 ^aA

0.076

<0.001

<0.001

<0.001

M

3.89^bB

4.03^B

5.53 ^aA

5.78 ^aA

ML

3.87^bB

3.95^AB

3.97^bAB

3.98^bA

LA(%)

CK

5.07 ^aA

3.38^bB

2.56^bC

1.61^bD

0.034

<0.001

<0.001

<0.001

M

4.87^abA

3.32^bB

1.89^cC

1.68^bC

ML

4.55^bC

5.47^aB

6.12 ^aA

5.48^aB

AA(%)

CK

1.83^bA

1.21^bB

1.08^bB

0.84^bC

0.022

<0.001

<0.001

<0.001

M

1.77^bA

1.30^bB

1.02^bBD

0.98^bCD

ML

3.04 ^aA

1.88^aC

2.19^aB

2.27^aB

PA(%)

CK

0.31^b

0.36^b

0.41^b

0.38^b

0.011

0.007

<0.001

0.017

M

0.42^abBC

0.45^bBC

0.52^abAB

0.39^bC

ML

0.52^aC

0.66^aAB

0.63^aBC

0.77 ^aA

Et(%)

CK

2.25 ^aA

1.34 ^C

1.49 ^C

1.53^BC

0.019

<0.001

0.033

0.069

M

1.88^bA

1.42^B

1.41^B

1.44^B

ML

1.95^bA

1.42^CD

1.33^D

1.51^BC