Use of forage inoculants with or without enzymes to improve preservation and quality of whole crop barley forage ensiled as large bales

S. A. Moshtaghi Nia; K. M. Wittenberg

doi:10.4141/a99-019

Use of forage inoculants with or without enzymes to improve preservation and quality of whole crop barley forage ensiled as large bales

Canadian Journal of Animal Science ◽

10.4141/a99-019 ◽

1999 ◽

Vol 79 (4) ◽

pp. 525-532 ◽

Cited By ~ 15

Author(s):

S. A. Moshtaghi Nia ◽

K. M. Wittenberg

Keyword(s):

Lactobacillus Plantarum ◽

Storage Temperature ◽

Nutrient Losses ◽

Microbial Inoculants ◽

Nutrient Profile ◽

Microbial Inoculant ◽

Temperature Time ◽

Barley Crop ◽

Thermocouple Wire

The effects of forage additives, applied to bales wrapped at either 2 or 10 h post-baling, on preservation and quality of whole barley crop ensiled as large bales were investigated. Forage was cut at the early milk stage and allowed to wilt over a 24-h period to 47% DM. Bales were allocated on the basis of baling sequence to one of three additives treatments: without inoculant (Control); treated with a microbial inoculant, Lactobacillus plantarum and Pediococcus cerevisiae (LpPc); or treated with Lactobacillus plantarum and Pediococcus cerevisiae, plus cellulase and pectinase (LpPcE). An equal number of bales (n = 18) representing each treatment group were wrapped at either 2 or 10 h post-baling. All bales were core sampled at baling and on days 1, 2, 3, 6, 9, 13, 17, 29, 64, 92, 252 and 308 post-baling. Bales were weighed prior to being wrapped and when removed from storage to measure DM and nutrient losses during storage. During wrapping, a thermocouple wire was inserted in each bale to monitor bale temperature. Time of wrapping did not affect nutrient composition or ensiling characteristics of silage. Application of forage additives had no effect on nutrient profile or recovery, however, silage treated with LpPc inoculant had lower (P < 0.05) ammonia N compared with untreated or treated with LpPcE silage. Storage temperature of bales representing all treatments did not exceed 28 °C but were approximately 2 to 3 °C higher in the Control than treated silage for the first 3 d post-ensiling. Silage treated with forage additives had a lower (P < 0.05) pH and an increase (P < 0.05) in concentrations of lactic and total acids. Ethanol and 2,3 butanediol levels were higher (P < 0.05) in untreated silage compared with inoculated silage. Silage treated with forage additives were more stable and took 5, 9 and 12 d to heat after exposure to air for Control, LpPc and LpPcE silage, respectively. Results from this study indicated that treatment with microbial inoculants was beneficial in preserving whole crop barley ensiled as large bales. Addition of enzymes to microbial inoculant did not have further beneficial effect on quality of large bale silage. Key words: Silage, large bale, whole crop barley, forage additives, ensiling characteristics

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Effect of delayed wrapping on preservation and quality of whole crop barley forage ensiled as large bales

Canadian Journal of Animal Science ◽

10.4141/a99-047 ◽

2000 ◽

Vol 80 (1) ◽

pp. 145-151 ◽

Cited By ~ 5

Author(s):

S.A. Moshtaghi Nia ◽

K.M. Wittenberg

Keyword(s):

Protein Quality ◽

Storage Temperature ◽

Fatty Acid Content ◽

Water Soluble ◽

Soluble Carbohydrate ◽

Nutrient Losses ◽

Nutrient Profile ◽

Ph Values ◽

Water Soluble Carbohydrate

The effects of delayed bale wrapping on fermentation characteristics, preservation and quality of whole barley crop ensiled as large bales (LBS) were examined. Forage was cut at the early milk stage and allowed to wilt over 24-h period to 47% DM. Bales were allocated to one of three treatments requiring that bales be wrapped within 2, 10 and 19 h post-baling. Bales were sampled at baling and on days 1, 2, 3, 6, 9, 13, 17, 29, 64, 92, 252 and 308 post-baling. Bales were weighed prior to being wrapped and when removed from storage to measure DM and nutrient losses during storage. During wrapping, a thermocouple wire was inserted in each bale to monitor bale temperature. Bales wrapped within 2 and 10 h were similar (P > 0.05) for storage temperature, nutrient profile and recovery, and for lactic and volatile fatty acid content. Lactic acid concentrations peaked between 29 and 64 d post-ensiling for bales wrapped 2 and 10 h post-bailing, but did not peak until day 92 for bales wrapped at 19 h post-bailing. Storage temperature of bales wrapped after 2 and 10 h post-bailing did not exceed 30 °C during storage, but bales wrapped 19 h later exceeded 30 °C for the first 19 d during storage. Bales wrapped within 19 h had a lower (P < 0.05) water soluble carbohydrate content and a higher acid detergent insoluble N and ammonia N level compared to 2 and 10 h bales. The pH and 2, 3 butanediol levels were higher (P < 0.01) in 19 h compared to 2 and 10 h bale silage. A 64 d ensiling period was required to achieve minimum pH values in LBS wrapped with 10 h post-baling, the length of time being greater when wrapping was delayed to 19 h post-baling. Results from this study indicate that delaying bale wrapping to the next day resulted in a temperature rise, and poor silage protein quality. Wrapping 2 h post-baling was not an advantage to wrapping 10 h post-baling in whole crop barley ensiled as large bales. Key words: Silage, large bale, whole crop barley, delayed wrapping, ensiling characteristics

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Textural Changes of Asparagus in Relation to Delays in Cooling and Storage Conditions

HortTechnology ◽

10.21273/horttech.2.3.378 ◽

1992 ◽

Vol 2 (3) ◽

pp. 378-381 ◽

Cited By ~ 6

Author(s):

Luis Hernández-Rivera ◽

Robert Mullen ◽

Marita Cantwell

Keyword(s):

Shear Force ◽

Storage Temperature ◽

Storage Conditions ◽

Asparagus Officinalis ◽

Shear Transfer ◽

Textural Changes ◽

And Storage ◽

Temperature Time ◽

Storage Temperatures

Asparagus (Asparagus officinalis L.) spears (cv. UC 157) trimmed to 20 cm were cooled 0, 4, 8, 12, 16, and 20 hours after harvest and evaluated for resistance to shear at 5 and 10 cm above the cut end immediately after cooling and during storage at 0.5, 2.5, and 5C. Resistance to shear increased during cooling delays and with time in storage. Initial cooling delays and simulated marketing conditions (transfer to 15C for 1 day) were the principal causes of increased resistance to shear. A 4-hour cooling delay resulted in an average 40% increase in resistance to shear. Transfer to 15C for 1 day resulted in a greater increase in shear force in the rapidly cooled than in the delayed-cooled spears. Increases in resistance to shear during storage varied from 0% to 50% and depended on the storage temperature, time, and the initial cooling delay. Spears trimmed to a green base showed less increase in shear force after storage than did spears trimmed to a white base. The visual quality of asparagus stored for 14 days was similar (excellent) among spears from different storage temperatures and between green- and white-base spears. Storage quality after 24 days had decreased more in spears stored at 5C than at 2.5 or 0.5C, and more in the green-base than the white-base spears.

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Effects of Storage Temperature, Time, and Pre-Treatments on Dehulling Quality of Red Lentils

10.13031/2013.29152 ◽

2009 ◽

Author(s):

Dagmara Head ◽

Daniella Alejo-Lucas ◽

Heng Liu ◽

Stefan Cenkowski ◽

Susan Arntfield

Keyword(s):

Storage Temperature ◽

Temperature Time

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Motilitas dan Vabilitas Spermatozoa Ayam Kampung pada Suhu 5°C Menggunakan Pengencer dan Lama Simpan yang Berbeda

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v5i3.7242 ◽

2018 ◽

Vol 5 (2) ◽

pp. 102

Author(s):

Enike Dwi Kusumawati ◽

Selvinus Lawu Woli ◽

Aju Tjatur Nugroho Krisnaningsih ◽

Waluyo Edi Susanto ◽

Syam Rahadi

Keyword(s):

Data Analysis ◽

Storage Temperature ◽

Coconut Water ◽

Laboratory Research ◽

Ringer Lactate ◽

Randomized Design ◽

Native Chicken ◽

Lactate Solution ◽

Better Than

ABSTRAKPenelitian ini dilakukan untuk mengetahui motilitas dan viabilitas spermatozoa ayam kampung pada suhu 5oC menggunakan pengencer dan lama simpan yang berbeda. Metode yang digunakan dalam penelitian ini adalah penelitian laboratorium menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan pengencer ringer lactat solution, air kelapa dan tanpa pengencer serta lama simpan 0, 3, 6, 9, 12, 15, 18, 21, 24, 27, 30, masing-masing diulang 10 kali. Variabel yang diamati yaitu motilitas dan viabilitas spermatozoa. Analisa data yang digunakan adalah analisis varian. Hasil analisis data menunjukkan bahwa motilitas dan viabilitas spermatozoa menggunakan pengencer ringer lactat solution lebih tinggi (P<0,01) serta dapat bertahan sampai lama simpan 24 jam dibandingkan air kelapa dan tanpa pengencer. Adapun nilai motilitas ringer lactat solution, air kelapa dan tanpa pengencer pada lama simpan 24 jam masing-masing sebesar 43,5±17,17%; 8±4,83%; 6,5±2,4%, sedangkan nilai viabilitasnya sebesar 83,2±7,25%; 64,6±3,20%; dan 63,1±2,33%. Kesimpulan dari hasil penelitian ini adalah ringer lactat solution lebih baik dibandingkan air kelapa dan tanpa pengencer dalam mempertahankan kualitas semen ayam kampung pada suhu simpan 5oC sampai lama simpan 24 jam.Kata Kunci : air kelapa, ayam kampung, motilitas, spermatozoa, viabilitas ABSTRACTThis study was conducted to determine the motility and viability of spermatozoa of Native chickens at 5oC using different diluents and time storage. The method used in this study was laboratory research using Factorial Completely Randomized Design with ringer lactate solution, coconut water and without diluent at 0, 3, 6, 9, 12, 15, 18, 21, 24, 27, 30 hours of time storage each repeated 10 times. The variables observed were motility and viability of sperm. Data analysis used is variance analysis. The results of data analysis showed that the motility and viability of spermatozoa using ringer lactate solution diluents was higher (P <0.05) than coconut water and without diluents. The motility values of ringer lactat solution, coconut water and without diluents were 43,5±17,17%; 8±4,83%; 6,5±2,4% respectively, while the viability values were 83,2±7,25%; 64,6±3,20% and 63,1±2,33%. The conclusion of this study is that ringer lactat solution is better than coconut water an without diluents in maintaining the quality of Native chicken semen at a storage temperature of 5oC until 24 hours.Keywords: coconut water, motility, native chicken, sperm, viability

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The possibility of using lactic additives and sonochemical technology in the production of preserves

E3S Web of Conferences ◽

10.1051/e3sconf/202016406012 ◽

2020 ◽

Vol 164 ◽

pp. 06012

Author(s):

Vera Demchenko ◽

Irina Asfondiarova ◽

Nina Katkova ◽

Marina Ivanova ◽

Elena Belokurova

Keyword(s):

Ultrasonic Treatment ◽

Storage Temperature ◽

Food Additives ◽

Microbiological Quality ◽

Point Scale ◽

Resource Saving ◽

High Quality ◽

Processing Power ◽

Fish Product

The priority in improving the existing methods of processing fish is salting with the use of food additives with different functional orientations. The aim of the study was the development of preserves with the introduction of lactate-containing additives and using sonochemical technologies; examination of the quality of the products obtained according to organoleptic and microbiological safety indicators. The article proposes a resource-saving technology for the production of fish products with prolonged shelf life due to the use of a complex food additive consisting of lactic, acetic, propionic acids and their salts in different proportions with subsequent ultrasonic treatment using the ultrasonic generator of the Wave series model UZTA-0 2/22-OM. There was established the optimal mode of using the ultrasonic processing power of 75 W / m2 in the manufacture of fish preserves from herring. Organoleptic and microbiological quality indicators were studied during storage of preserved products with the addition of additives and ultrasonic treatment compared to the control. Organoleptic assessment was carried out on a five-point scale, microbiological indicators were studied by standard methods. The Dilactin Forte Plus dietary supplement in the composition of preserves in the amount of 3% and in combination with the use of sonochemical technologies makes it possible to obtain a safe high-quality fish product. Manufactured preserves at a storage temperature of 0 ± 2 ° C can maintain their high quality for 5 months.

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Changes of Physicochemical Properties of Starch Syrups Recommended for Winter Feeding of Honeybees during Storage

Agriculture ◽

10.3390/agriculture11040374 ◽

2021 ◽

Vol 11 (4) ◽

pp. 374

Author(s):

Teresa Szczęsna ◽

Ewa Waś ◽

Piotr Semkiw ◽

Piotr Skubida ◽

Katarzyna Jaśkiewicz ◽

...

Keyword(s):

Chemical Composition ◽

Physicochemical Properties ◽

Physicochemical Parameters ◽

Storage Temperature ◽

Storage Conditions ◽

Different Temperatures ◽

And Storage ◽

Bee Colonies ◽

Temperature Time ◽

Winter Feeding

The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.

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Effects of different drying rates on the physiological quality of Coffea canephora Pierre seeds

Brazilian Journal of Plant Physiology ◽

10.1590/s1677-04202005000200002 ◽

2005 ◽

Vol 17 (2) ◽

pp. 199-205 ◽

Cited By ~ 13

Author(s):

Sttela Dellyzete Veiga Franco da Rosa ◽

Delacyr da Silva Brandão Júnior ◽

Édila Vilela de Resende Von Pinho ◽

André Delly Veiga ◽

Luiz Hildebrando de Castro e Silva

Keyword(s):

Water Content ◽

Storage Temperature ◽

Removal Rate ◽

Coffea Canephora ◽

Development Stage ◽

Seed Vigor ◽

Drying Rate ◽

Physiological Quality ◽

Drying Rates

Desiccation tolerance in seeds depends on the species, development stage and drying conditions, especially the water removal rate. Coffea seeds are considered of intermediate performance, because they tolerate relative dehydration compared to orthodox seeds and are sensitive to low temperatures. The objective of this study was to verify the effect of different drying rates on the viability and storability of Coffea canephora seeds. A complete randomized experimental design was used, in a factorial 3 x 5 x 2 design, with three drying rates (fast, intermediate and slow), five final mean water contents after drying (51, 42, 33, 22 and 15 %) and two storage temperatures (10 and 20°C). The germination and seed vigor assessments, using radicle protrusion, cotyledon leaf opening, seedling emergence and emergence speed index, were performed shortly after drying and after two and four months storage. It was observed that with reduction in the water content there was reduction in the germination values and seed vigor, for all the drying rates. The greatest reductions in physiological quality occurred when the seeds were dried quickly and the best results were obtained at the intermediate drying rate. There was an effect of drying rate and storage temperature on the physiological quality of the seeds, and lower germination and vigor values were observed in seeds with lower water content stored at 20°C. C. canephora seeds were tolerant to desiccation down to 15 % water content and can be stored for four months at 10°C. A temperature of 20ºC can be used to store C. canephora seeds, as long as the water content is not reduced to values below 22 % water content.

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The effect of silica desiccation under different storage conditions on filter-immobilized environmental DNA

BMC Research Notes ◽

10.1186/s13104-021-05530-x ◽

2021 ◽

Vol 14 (1) ◽

Author(s):

Michael J. Allison ◽

Jessica M. Round ◽

Lauren C. Bergman ◽

Ali Mirabzadeh ◽

Heather Allen ◽

...

Keyword(s):

Silica Gel ◽

Storage Temperature ◽

Environmental Dna ◽

Cost Effective ◽

Storage Conditions ◽

Systematic Evaluation ◽

Silica Bead ◽

Gel Beads ◽

Polymerase Chain

Abstract Objective Silica gel beads have promise as a non-toxic, cost-effective, portable method for storing environmental DNA (eDNA) immobilized on filter membranes. Consequently, many ecological surveys are turning to silica bead filter desiccation rather than ethanol preservation. However, no systematic evaluation of silica bead storage conditions or duration past 1 week has been published. The present study evaluates the quality of filter-immobilized eDNA desiccated with silica gel under different storage conditions for over a year using targeted quantitative real-time polymerase chain reaction (qPCR)-based assays. Results While the detection of relatively abundant eDNA target was stable over 15 months from either ethanol- or silica gel-preserved filters at − 20 and 4 °C, silica gel out-performed ethanol preservation at 23 °C by preventing a progressive decrease in eDNA sample quality. Silica gel filter desiccation preserved low abundance eDNA equally well up to 1 month regardless of storage temperature (18, 4, or − 20 °C). However only storage at − 20 °C prevented a noticeable decrease in detectability at 5 and 12 months. The results indicate that brief storage of eDNA filters with silica gel beads up to 1 month can be successfully accomplished at a range of temperatures. However, longer-term storage should be at − 20 °C to maximize sample integrity.

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