scholarly journals Effects of calcium propionate on the fermentation quality and aerobic stability of alfalfa silage

2017 ◽  
Vol 30 (9) ◽  
pp. 1278-1284 ◽  
Author(s):  
Zhihao Dong ◽  
Xianjun Yuan ◽  
Aiyou Wen ◽  
Seare T. Desta ◽  
Tao Shao
Keyword(s):  
Aerobic Stability ◽  
Fermentation Quality ◽  
Calcium Propionate ◽  
Alfalfa Silage

scholarly journals Effects of Class IIa Bacteriocin-Producing Lactobacillus Species on Fermentation Quality and Aerobic Stability of Alfalfa Silage

Animals ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1575
Author(s):  
Fuhou Li ◽  
Zitong Ding ◽  
Adegbola T. Adesogan ◽  
Wencan Ke ◽  
Yun Jiang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Crude Protein ◽  
Ammonia Nitrogen ◽  
Water Soluble ◽  
Neutral Detergent Fiber ◽  
Lactobacillus Delbrueckii ◽  
Aerobic Stability ◽  
Fermentation Quality ◽  
Alfalfa Silage

The effects of two strains of class IIa bacteriocin-producing lactic acid bacteria, Lactobacillus delbrueckii F17 and Lactobacillus plantarum (BNCC 336943), or a non-bacteriocin Lactobacillus plantarum MTD/1 (NCIMB 40027), on fermentation quality, microbial counts, and aerobic stability of alfalfa silage were investigated. Alfalfa was harvested at the initial flowering stage, wilted to a dry matter concentration of approximately 32%, and chopped to 1 to 2 cm length. Chopped samples were treated with nothing (control, CON), Lactobacillus delbrueckii F17 (F17), Lactobacillus plantarum (BNCC 336943) (LPB), or Lactobacillus plantarum MTD/1 (NCIMB 40027) (LPN), each at an application rate of 1 × 106 colony-forming units/g of fresh weight. Each treatment was ensiled in quadruplicate in vacuum-sealed polyethylene bags packed with 500 g of fresh alfalfa per bag and ensiled at ambient temperature (25 ± 2 °C) for 3, 7, 14, 30, and 60 days. The samples were then subjected to an aerobic stability test after 60 days of ensiling. Compared with the CON silage, the inoculants reduced the pH after 14 days of ensiling. After 60 days, pH was lowest in the LPB-treated silage, followed by the F17 and LPN-treated silages. Inoculation of F17 increased concentrations of lactic acid in silages fermented for 7, 14, 30, and 60 days relative to other treatments, except for the LPN-treated silages ensiled for 30 and 60 days, in which the lactic acid concentrations were similar to that of F17 silage. Application of F17 and LPB decreased the number of yeast and mold relative to CON and LPN-treated silages. Compared with the CON silage, inoculant-treated silages had greater aerobic stability, water-soluble carbohydrate, and crude protein concentrations, and lower neutral detergent fiber, amino acid nitrogen, and ammonia nitrogen concentrations. The LPB-treated silage had the greatest aerobic stability followed by the F17-treated silage. Both class IIa bacteriocin producing inoculants improved alfalfa silage fermentation quality, reduced the growth of yeasts and molds, and improved the aerobic stability of the ensiled forage to a greater extent than the proven LPN inoculant. However, higher crude protein concentration and lower ammonia nitrogen concentration were observed in LPN-treated silage relative to other treatments.

scholarly journals Effects of citric acid residue and lactic acid bacteria on fermentation quality and aerobic stability of alfalfa silage

2020 ◽  
Vol 19 (1) ◽  
pp. 744-752
Author(s):  
Xuxiong Tao ◽  
Sifan Chen ◽  
Jie Zhao ◽  
Siran Wang ◽  
Zhihao Dong ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Citric Acid ◽  
Lactic Acid Bacteria ◽  
Aerobic Stability ◽  
Fermentation Quality ◽  
Alfalfa Silage

scholarly journals Essential oil and apple pomace affect fermentation and aerobic stability of alfalfa silage

2021 ◽  
Vol 51 (3) ◽  
pp. 371-377
Author(s):  
M. Besharati ◽  
V. Palangi ◽  
V. Ghozalpour ◽  
Z. Nemati ◽  
T. Ayaşan
Keyword(s):  
Essential Oil ◽  
Crude Protein ◽  
Dry Matter ◽  
Apple Pomace ◽  
Aerobic Stability ◽  
Low Carbohydrate ◽  
Acid Detergent Fibre ◽  
Fermentation Quality ◽  
Alfalfa Silage ◽  
Experimental Treatments

This study assessed the effects of the additions of an essential oil (EO), composed of ricinoleic acid, cardol, cardanol, and apple pomace, on fermentation quality and aerobic stability of alfalfa silages. The experimental treatments consisted of T1) alfalfa (control), T2) alfalfa with EO, T3) alfalfa (75%) with apple pomace (25%), T4) alfalfa (75%) with apple pomace (25%) and EO, T5) alfalfa (50%) with apple pomace (50%), T6) alfalfa (50%) with apple pomace (50%) and EO, T7) alfalfa (25%) with apple pomace (75%), and T8) alfalfa (25%) with apple pomace (75%) and EO. The addition of apple pomace decreased the silage pH compared with the control (P <0.01). Apple pomace at 25% level increased the total volatile fatty acid (iVFA) content (P <0.05). Essential oil (EO) decreased tVFA and increased dry matter (DM) content 90 days after ensiling (P <0.01). Apple pomace decreased ammonia (N-NH3), crude protein (CP), and crude ash (CA) content and increased the amounts of neutral detergent fibre (NDF) and acid detergent fibre (ADF) (P <0.01). Essential oil and apple pomace (level 75%) increased effective digestibility (P <0.05). Apple pomace decreased aerobic stability and the addition of EO increased aerobic stability (P <0.05). Thus, use of apple pomace as a source of fermentable carbohydrate and/or the addition of EO in the preparation of high-quality alfalfa silage is recommended to offset its high buffering capacity and low carbohydrate content.

scholarly journals Effects of the Application of Lactobacillus plantarum Inoculant and Potassium Sorbate on the Fermentation Quality, In Vitro Digestibility and Aerobic Stability of Total Mixed Ration Silage Based on Alfalfa Silage

Animals ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 2229
Author(s):  
Yixiao Xie ◽  
Shengyang Xu ◽  
Wenqi Li ◽  
Musen Wang ◽  
Zhe Wu ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Water Soluble ◽  
Potassium Sorbate ◽  
In Vitro Digestibility ◽  
N Content ◽  
Total Mixed Ration ◽  
Aerobic Stability ◽  
Fermentation Quality ◽  
Alfalfa Silage

This study aimed to evaluate the effect of the application of an inoculant and a preservative on the fermentation quality, in vitro digestibility, and aerobic stability of alfalfa silage-based fermented total mixed ration (TMR). The TMR was ensiled with (1) no additives (control), (2) Lactobacillus plantarum (LP), or (3) potassium sorbate (PS). The V-scores of all silages were higher than 80 points during the 30 days of ensiling. The addition of LP and PS had no effects on the in vitro parameters, such as in vitro digestibility and in vitro gas production (p > 0.05). LP-treated silage showed similar fermentation quality and comparable aerobic stability to the control (110 h). The LP only decreased the ammonia nitrogen (NH3-N) content (p < 0.05) during ensiling. The PS significantly increased the pH of TMR silages (p < 0.05). Meanwhile, the addition of PS improved the aerobic stability (>162 h) of TMR silage, indicated by the higher water-soluble carbohydrate content and lower NH3-N content in comparison with those in the control after aerobic exposure (p < 0.05). The improvement in fermentation quality is extremely small in terms of applying LP in TMR silage based on a large percentage of other silage ingredients. The PS is effective in conserving unpacked TMR silage and showed the potential to reduce the risk of ruminal acidosis in livestock.

scholarly journals Screening of High 1,2-Propanediol Production by Lactobacillus buchneri Strains and Their Effects on Fermentation Characteristics and Aerobic Stability of Whole-Plant Corn Silage

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 590
Author(s):  
Zhipeng Huang ◽  
Musen Wang ◽  
Wencan Ke ◽  
Xusheng Guo
Keyword(s):  
Acetic Acid ◽  
Dry Matter ◽  
Reference Strain ◽  
Corn Silage ◽  
Acetic Acid Production ◽  
Lactobacillus Buchneri ◽  
Aerobic Stability ◽  
Whole Plant ◽  
Fermentation Quality ◽  
Alfalfa Silage

The study was conducted to screen high 1,2-propanediol produced by Lactobacillus buchneri strains, isolated from baled silages stored for 1 or 2 years, and to evaluate their effects on fermentation quality and aerobic stability of whole-plant corn silage. In total, 31 L. buchneri strains were isolated from alfalfa, whole-plant corn and oat silages. Based on growth performance and 1,2-propanediol and acetic acid production, two strains, L. buchneri 9-2 and L. buchneri 10-1, from alfalfa silage, were further assessed in an ensiling trial on whole-plant corn. The corn silage inoculated with L. buchneri 9-2 or L. buchneri 10-1 had a higher concentration of 1,2-propanediol (34.7 or 34.6 g/kg dry matter (DM)) and acetic acid (47.2 or 45.9 g/kg DM) in comparison with L. buchneri 40788 (reference strain) treated silage (19.5 and 35.9 g/kg DM) after 90 d of fermentation. In addition, these two strains performed better in improving silage aerobic stability relative to control and L. buchneri 40788. The results above indicated that L. buchneri 9-2 and L. buchneri 10-1 could be candidate strains to increase 1,2-propanediol and acetic acid concentrations and improve the aerobic stability of whole-plant corn silage.

scholarly journals Effects of Sugar Cane Molasses Addition on the Fermentation Quality, Microbial Community, and Tastes of Alfalfa Silage

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 355
Author(s):  
Runbo Luo ◽  
Yangdong Zhang ◽  
Fengen Wang ◽  
Kaizhen Liu ◽  
Guoxin Huang ◽  
...  
Keyword(s):  
Sugar Cane ◽  
Ph Value ◽  
Electronic Tongue ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Cane Molasses ◽  
Fermentation Quality ◽  
Alfalfa Silage ◽  
Additive Control

The objective was to study the effects of sugar cane molasses addition on the fermentation quality and tastes of alfalfa silage. Fresh alfalfa was ensiled with no additive (Control), 1% molasses (M1), 2% molasses (M2), and 3% molasses (M3) for 206 days. The chemical composition and fermentation characteristics of the alfalfa silages were determined, the microbial communities were described by 16S rRNA sequencing, and the tastes were evaluated using an electronic tongue sensing system. With the amount of added molasses (M), most nutrition (dry matter and crude protein) was preserved and water-soluble carbohydrates (WSC) were sufficiently used to promote the fermentation, resulting in a pH reduction from 5.16 to 4.48. The lactic acid (LA) content and LA/acetic acid (AA) significantly increased, indicating that the fermentation had turned to homofermentation. After ensiling, Enterococcus and Lactobacillus were the dominant genus in all treatments and the undesirable microbes were inhibited, resulting in lower propionic acid (PA), butyric acid (BA), and NH3-N production. In addition, bitterness, astringency, and sourness reflected tastes of alfalfa silage, while umami and sourness changed with the amount of added molasses. Therefore, molasses additive had improved the fermentation quality and tastes of alfalfa silage, and the M3 group obtained the ideal pH value (below 4.5) and the best condition for long-term preservation.

scholarly journals Effects of Applying Lactic Acid Bacteria and Molasses on the Fermentation Quality, Protein Fractions and In Vitro Digestibility of Baled Alfalfa Silage

Agronomy ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 91
Author(s):  
Yixiao Xie ◽  
Jinze Bao ◽  
Wenqi Li ◽  
Zhiqiang Sun ◽  
Run Gao ◽  
...  
Keyword(s):  
Production Process ◽  
Nitrogen Content ◽  
Gas Production ◽  
Protein Fractions ◽  
Fresh Matter ◽  
Fermentation Quality ◽  
Alfalfa Silage ◽  
True Protein ◽  
Nitrogen Contents

Alfalfa sometimes cannot be harvested in time due to the rainy season. To improve the fermentation quality, protein quality and digestibility of alfalfa silage harvested late, Lactobacillus plantarum (LP) and molasses were applied in an actual production process in this study. Alfalfa harvested at the full bloom stage was ensiled with (1) distilled water (control), (2) 1 × 106 colony-forming units LP/g fresh matter, (3) 15 g molasses/kg fresh matter (M) or (4) LP + M (LPM) for 55 days. Alfalfa ensiled with LP and/or molasses showed significantly lower pH and ammonia nitrogen contents than the control silage (p < 0.05). All additive treatments decreased nonprotein nitrogen contents and preserved more true protein (p < 0.05). However, molasses increased the acid detergent insoluble nitrogen content in the protein fractions (p < 0.05). The LP significantly improved the maximal cumulative gas production and the maximum gas production rate (p < 0.05) in the in vitro trial. Finally, both LP and molasses improved the neutral detergent fiber digestibility of the alfalfa silage (p < 0.05). The LP and molasses improved fermentation quality and digestibility and preserved more true protein in baled alfalfa silage harvested late in an actual production process. The LP utilized the excessive molasses and partially ameliorated its negative effects of causing higher acid detergent insoluble nitrogen content.

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