Changes in maize silage fermentation products during aerobic deterioration and effects on dry matter intake by goats

Gerlach, Katrin; Ross, F.; Weiß, Kirsten; Büscher, Wolfgang; Südekum, Karl‐Heinz

doi:10.23986/afsci.6739

Cited by 82 publications

(104 citation statements)

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“…The reduction in intake is justiied due to the taste and odor of silage. In other studies, DMI was negatively correlated with acetic acid [19]. …”

mentioning

confidence: 96%

“…In Table , it is observed that after exposure to air over time 8 and 9 days , there was a reduction in the WSC content of corn silage and an increased DM content [8]. The sugarcane silages showed an increase in the NDF and CP contents and reduced lignin ADL and non-ibrous carbohydrate NFC contents [19]. These changes in the chemical composition of silages can interfere on intake and digestibility of silages.…”

Section: Cropmentioning

confidence: 99%

“…However, correlation coeicients were weak. Concentrations of acetic acid and ethanol were negatively correlated with DMI, but the authors justiied that lower DMI is due to the greater concentration of acetic acid in fresh silages which compensate for improved aerobic stability and smaller decline in DMI is a consequence of aerobic deterioration [19]. …”

mentioning

confidence: 99%

“…Researchers evaluating changes in the fermentation of corn silage exposed to air [16] found a positive correlation between pH and DMI, if pH is relatively high, and a greater intake of silage. This is justiied because of the absence of excessive organic acids or ammonia-N fermentation [5,19].The fermentation process of the silage not just can generate products that inhibit the animal intake the reactions resulting from the silo opening procedure can also promote reduction of silage intake. The aerobic deterioration is a signiicant problem that afects the yield and quality of silage [25].…”

mentioning

confidence: 99%

“…The aerobic deterioration is a signiicant problem that afects the yield and quality of silage [25]. It is caused by the activity of bacteria, yeasts and molds that can compromise the inal nutritional value of the silage, changing the volatile and depressed intake [19]. …”

mentioning

confidence: 99%

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Intake and Digestibility of Silages

Oliveira¹,

Santos²,

Santos³

2016

Advances in Silage Production and Utilization

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The intake of DM DMI is determinant for ingress of nutrients to cater to the requirements for animal maintenance and production, principally the intake of protein and energy. The end-products of fermentation can afect the intake of silages and inluence animal performance, since some organic acids negatively inluence the intake of silage and digestibility of nutrients. For example, acetic and butyric acid have large efects on the intake of silage. Ammonia also can negatively afect the intake of silages. The digestibility can be inluenced by end-products of fermentation and change the characteristics of ensiled plants. The objective of this chapter is to explain how silage end-products of fermentation and changes in the structure of forage resulting from the ensiling process can afect the intake and digestibility of silages. Some control mechanisms of silage fermentation can be used to improve the intake and digestibility of silage. Biological or chemical additives may contribute to the increased intake of silage and improve digestibility. Appropriate management techniques can inluence the result.Keywords: acetic acid, ammonia, animal nutrition, butyric acid, forage ensiling . IntroductionEnsilage is the method of forage conservation based on conversion of water-soluble carbohydrates in organic acids by the activity of lactic acid bacteria, which reduces the pH and preserve the fresh forage [1].The ensiling process show advantages such as conservation of large quantities of forage in short time and forage conservation is less weather dependent. However, a disadvantage of the ensiling process is the relative reduction of feeding value of the silage when compared to the © 2016 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.© 2016 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.original crop [2]. Although, correct management of silages and use of additives may stimulate the intake of silages and improve the digestibility of silages.The forages may have changes in the nutritive value due to the procedures during production, conservation and post-opening management and biochemical and microbiology phenomena [3]. Besides the conversion of carbohydrates in organic acids occurs by the partial breakdown of proteins, which gives the non-protein structures. These changes depend on the interaction between microorganisms on the material to be ensiled and amount and type of the substrate [4].The silage quality afects the intake and digestibility of ruminants. Basically, the main factors that can interfere with the fermentation of the silage is th...

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“…The reduction in intake is justiied due to the taste and odor of silage. In other studies, DMI was negatively correlated with acetic acid [19]. …”

mentioning

confidence: 96%

Section: Cropmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%