Chemical composition and ruminal nutrient degradability of fresh and ensiled amaranth forage

Séguin, Philippe; Mustafa, A. F.; Donnelly, Danielle J.; Gélinas, Bruce

doi:10.1002/jsfa.6218

Cited by 20 publications

(33 citation statements)

References 25 publications

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“…The Ca to P ratio in fresh and ensiled amaranths was comparable to the recommended ratio of 1.75:1 by NRC tables (NRC, 2001), indicating a balanced source of Ca and P. Overall work on the mineral composition of amaranth forage is limited. Our results are similar to the values previously reported for amaranth species in terms of Ca, Mg, and Zn contents (Seguin et al, 2013), but P, Fe, and Cu contents were greater in our study. Differences between various studies might be in part attributable to differences in biotic and/or abiotic factors to which plants were exposed during their growth.…”

Section: Chemical Compositionsupporting

confidence: 92%

“…In comparison with FAF, ensilage increased (P = 0.01) the in situ soluble DM fraction, probably due to the OM degradation during silage fermentation (McDonald et al, 1991). In the current study, the DM soluble fractions were less than those values reported by Seguin et al (2013) and Karimi Rahjerdi et al (2015) for silages from other amaranth varieties (i.e., Plainsman, D136, Kharkovskiy, and Sem). The concentration of fraction "A" and ED was greater (P = 0.01) in EAM and EABM in comparison with the other silages (Table 6) probably due to the availability of more fermentable substrates from the molasses.…”

Section: In Situ Degradability Of Dm and Cpcontrasting

confidence: 84%

“…Amaranth (Amaranthus hypochondriacus) is an example of such a crop. Amaranth is a C 4 dicotyledonous crop (Seguin et al, 2013;Alemayehu et al, 2015;Jacobsen et al, 2015) with a yield of up to 85 t fresh weight/ha and 16.7 t DM/ha (Abbasi et al, 2012). Compared with corn silage, amaranth has a greater CP concentration (up to 28% of DM), a low lignin(sa) content (4% of DM) (Rezaei et al, 2009), and a low concentration of antiquality compounds (e.g., oxalates and nitrates) (Karimi Rahjerdi et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The effect of lactic acid bacteria inoculation, molasses, or wilting on the fermentation quality and nutritive value of amaranth (Amaranthus hypochondriaus) silage1

Abbasi

Rouzbehan

Rezaei

et al. 2018

Journal of Animal Science

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This study assessed the influence of wilting, lactobacillus (LAB) and / or molasses on the chemical composition, phenolic compounds, in situ degradability and in vitro ruminal fermentation parameters of amaranth (var. Maria) silage using a randomized complete block design with 6 replicates. Treatments were fresh amaranth forage (FAF), ensiled amaranth without additive (EA), EA inoculated with LAB (EAB), EA + 5% of molasses (EAM), EA inoculated with LAB + 5% of molasses (EABM) and 24-h wilted EA (WEA). The ensiled materials were stored anaerobically for a period of 45 d. Chemical composition, oxalic acid and nitrate levels, silage fermentation characteristics, DM disappearance (DMD), OM disappearance (OMD), in vitro ruminal ammonia-N, VFA, cellulolytic bacteria and protozoa counts, and in situ DM and CP degradability were determined. Compared with FAF, EA had a lesser values of water-soluble carbohydrates (P = 0.023), nitrate (P = 0.001), total phenolics (P = 0.04), total tannins (P = 0.01), DMD (P = 0.01), ruminal cellulolytic bacteria (P = 0.02), soluble and very rapidly degradable fraction (P = 0.014), and effective degradability (P = 0.01). The EA had lesser OMD and CP degradability compared with FAF (P < 0.05). Adding molasses to EA resulted in increased ash and lactate concentrations and decreased ammonia (P < 0.05), but had no effect on OMD. The WEA had lesser ammonia and greater lactate compared to EA (P < 0.05). Overall, fresh amaranth var. Maria can be preserved as a valuable silage to feed ruminants. Ensiling amaranth var. Maria decreased the anti-quality compounds, and molasses addition improved the fermentation quality of the silage.

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Section: Chemical Compositionsupporting

confidence: 92%

Section: In Situ Degradability Of Dm and Cpcontrasting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The effect of lactic acid bacteria inoculation, molasses, or wilting on the fermentation quality and nutritive value of amaranth (Amaranthus hypochondriaus) silage1

Abbasi

Rouzbehan

Rezaei

et al. 2018

Journal of Animal Science

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“…Loss of malic and citric acids was higher than in the present study (Table ), but fermentation may have been more complete due to lower DM contents. Oxalic acid levels remained unaffected by ensiling in the present study, which contrasts with the findings of Martens, Hoedtke, Avila, Heinritza, and Zeyner () of 51% to 100% loss in tropical forage legumes and a 17% loss of oxalic acid in amaranth forage (Seguin, Mustafa, Donnelly, & Gélinas, ). Loss of OA may also occur during wilting, and Playne and McDonald () noted a decrease in OA levels from wilting.…”

Section: Discussioncontrasting

confidence: 99%

Plant organic acids in fresh and ensiled forage plants

Udén

2018

Grass and Forage Science

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Timothy, red clover and white clover from two cuts and two stages of maturity and whole crops (WC) of barley, wheat and maize from three stages of maturity were analysed for individual plant organic acids (OAs) before and after ensiling in mini‐silos. Total OA levels, as previously reported, were generally lower in WC (14–70 g/kg dry matter) in comparison with leys (51–98 g/kg dry matter). Succinic, shikimic and fumaric acid levels were very low in all samples, while quinic, malonic, malic and citric acid constituted >90% of total OAs in all samples except maize. Maize had lower total OA levels than any other species but was the only one containing detectable levels of oxalic and aconitic acid. The sum of oxalic and aconitic acid decreased, however, from 89% to 35% of total OAs from early to late maturity, while there was a parallel increase in citric acid with increasing harvest date. Total OA level was unaffected in the ley crops by maturity, cut and species (p > .1), but among WC, wheat was higher than maize (p < .05) and also higher at early, than late maturity (p < .01). Silage total OA levels were lower than in parent crops (p < .001). Individual OA levels decreased by 38%–56% from ensiling, except for oxalic acid, which was unaffected, and succinic acid, which increased >7‐fold. Excluding succinic acid, which is also a fermentation product, average loss during ensiling was 44%.

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“…It has been shown by different authors that Amaranthus has potential as a source of animal feed (Pospišil et al, 2009;Seguin et al, 2013;Alegbejo, 2013;Rezaei et al, 2013Rezaei et al, , 2014, even though it is commonly used in human nutrition for its beneficial health properties (anti-hypercholesterolemic, antitumor, and antioxidant, etc. ) and for the high nutritional value of its grain (Rodríguez et al, 2011;Caselato-Sousa and Amaya-Farfan, 2012).…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition, In Vitro Digestibility and Fatty Acid Profile of Amaranthus caudatus Herbage During its Growth Cycle

Peiretti¹,

Meineri²,

Longato³

et al. 2018

Anim. Nutr. and Feed Tech.

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The aim of this study was to investigate the effects of plant ageing on the chemical composition, gross energy, in vitro true digestibility, neutral detergent fibre digestibility and fatty acid (FA) profile of amaranth. The herbage was harvested at seven maturity stages, namely early-, mid-and late-vegetative, shooting, budding, early flowering and grain fill. The effects of maturity were analysed by polynomial contrasts. The quality of crop decreased with increasing morphological stages. The chemical composition of amaranth was found closely connected to plant development; while the OM and CP contents decreased (P<0.05), the contents of NDF, ADF, and lignin(sa) increased from the first to the last stage (P<0.05). Consequently, nutritive parameters decreased with increasing growth stage. Even though the lipid content did not differ significantly during plant development, the pattern of FA changed during plant growth. The -linolenic acid content decreased (linear P<0.01; quadratic P<0.05; cubic P<0.01), while linoleic acid content increased (linear P<0.01; quadratic P<0.05) with increasing maturity. As far as other FAs are concerned, palmitic, stearic and oleic acid increased (P<0.01), while stearidonic acid decreased (P<0.05) in later growth stage. A minor FA such as -linolenic acid did not differ significantly during the growth cycle. It is concluded that since its nutritional quality deteriorates and polyunsaturated FA content decreases when cutting is delayed, the first cut of amaranth should be before or at the shooting stage.

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Chemical composition and ruminal nutrient degradability of fresh and ensiled amaranth forage

Abstract: This study confirms that amaranth is a suitable forage for ruminant animals. Its chemical composition is comparable, for most variables, to that of other commonly used forage species.

Cited by 20 publications

References 25 publications

The effect of lactic acid bacteria inoculation, molasses, or wilting on the fermentation quality and nutritive value of amaranth (Amaranthus hypochondriaus) silage1

The effect of lactic acid bacteria inoculation, molasses, or wilting on the fermentation quality and nutritive value of amaranth (Amaranthus hypochondriaus) silage1

Plant organic acids in fresh and ensiled forage plants

Chemical Composition, In Vitro Digestibility and Fatty Acid Profile of Amaranthus caudatus Herbage During its Growth Cycle

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