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The study was conducted in the Animal Production Department of the Faculty of Agriculture - Al-Qasim Green University for the period from 9/25/2019 to 9/18/2020, to investigate the effect of adding different sources of soluble carbohydrates (molasses 6% and dates syrup 6%) and the microbial inoculant Sila Prime S4X On the chemical composition and fermentation properties of Berseem silage. A factorial experiment was conducted with a factor of 32 X, the first factor, the source of soluble carbohydrates, with three sources (without adding soluble carbohydrates, adding 6% molasses, adding 6%dates syrup ) and the second factor adding the microbial inoculant (without a inoculant or adding the microbial inoculant Sila Prime 106 for colonies units / g) . The results of the chemical composition analysis showed that there was a significant increase (P <0.01) in the dry matter when soluble carbohydrates were added to the Berseem silage, where the dates syrup addition treatment was excelled and gave 23.086 while there was no significant effect as a result of adding the microbial inoculant to the Berseem silage. As for the interaction effect, the results showed there was a significant increase (P <0.01) in the dry matter.The results of the study also showed that adding the microbial inoculant had a significant effect on the traits of the crude protein, as the treatment of adding the microbial inoculant was excelled 18.75.As for the effect of interaction, the results indicated that there was a significant increase (P <0.01) in the treatment of adding dates syrup and without the microbial inoculant, which amounted to 20.07 on the remaining treatments, while the treatment of adding dates syrup without adding the microbial inoculant was the lowest value among the treatments, which amounted to 16.35 and for silage fermentation The results showed that the addition of soluble carbohydrate sources and microbial inoculant to Berseem silage led to a significant improvement (P <0.01) for silage fermentation. The lowest pH was recorded at 4.076 and the highest concentration of lactic acid 364.386 also led to a significant increase (P <0.01) in the residual level of soluble sugars.