Effect of storage time and the level of formic acid on fermentation characteristics, epiphytic microflora, carbohydrate components and in vitro digestibility of rice straw silage

Zhao, Jie; Wang, Siran; Dong, Zhihao; Li, Junfeng; Jia, Yushan

doi:10.5713/ajas.20.0388

Cited by 12 publications

(15 citation statements)

References 27 publications

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“…The NH 3 -N could combine with the hydrogen ions, whereafter enhancing the BC and resisting pH from reduction (Kung et al ., 2000) in RV and RV+ silages. Excessive ethanol production implies energy waste during ensiling (Zhao et al ., 2021). WBG-treated silages had significantly higher ethanol contents during the first 7 days of ensiling; it was related to the large population of yeast in WBG, which accelerated ethanol production during the initial stage of ensiling.…”

Section: Discussionmentioning

confidence: 99%

“…(1963) revealed that lignocelluloses could be decomposed by organic acid during ensiling. On the other hand, considering the high cellulose content in rice straw (Zhao et al ., 2021), the more non-structural components of agricultural by-products diluted the proportion of cellulose. In addition, substitution of agricultural by-products and WBG application tended to increase the TDN, indicating less losses of nutrients after fermentation.…”

Section: Discussionmentioning

confidence: 99%

“…In vitro digestibility has received extensive acceptance as an evaluation index on the nutritional value of ruminant roughages (Rymer et al ., 2005; Zhao et al ., 2021). Given that the digestibility is negatively associated with the content of lignin and silica, rice straw silages usually present poor in vitro digestibility (Seo and Sakoda, 2014).…”

Section: Discussionmentioning

confidence: 99%

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Substitution of various agricultural by-products improves fermentation profile and in vitro digestibility of rice straw silage

Chen

Li²,

Dong³

et al. 2022

J. Agric. Sci.

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This experiment was conducted to evaluate the impact of substituting rice straw with citrus pulp (CRP), sweet potato peels (SPP) and vines (SPV) on fermentation quality and in vitro digestibility when ensiled with or without wet brewers' grains (WBG). Seven treatments were set as follows: (i) rice straw only (control); (ii) 800 g rice straw/kg + 200 g CRP/kg (RC); (iii) 720 g rice straw/kg + 180 g CRP/kg + 100 g WBG/kg (RC+); (iv) 800 g rice straw/kg + 200 g SPP/kg (RP); (v) 720 g rice straw + 180 g SPP/kg + 100 g WBG/kg (RP+); (vi) 800 g rice straw/kg + 200 g SPV/kg (RV); (vii) 720 g rice straw/kg + 180 g SPV/kg + 100 g WBG/kg (RV+). After ensiling for 3, 7, 14, 30 and 60 days, silos were opened for fermentation profile, aerobic stability and in vitro parameter analyses. All substitution types improved fermentation quality, characterized by significantly lower pH and NH3-N content, higher lactic acid content and V-scores. WBG application promoted hetero-fermentation and significantly increased DM losses, acetic acid and ethanol contents. After 60 days of ensiling, the NDF, ADF and cellulose contents in mixed silages significantly decreased compared to control. During aerobic exposure, WBG application significantly prolonged aerobic stability. SPV substitution significantly improved in vitro digestibility of dry matter, NDF and ADF. In conclusion, the SPP substitution combined with WBG application was recommended as a result of the optimal balance of fermentation quality, aerobic stability and in vitro digestibility.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Substitution of various agricultural by-products improves fermentation profile and in vitro digestibility of rice straw silage

Chen

Li²,

Dong³

et al. 2022

J. Agric. Sci.

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“…However, its safety and quality have become prerequisites for its continued development in ruminant husbandry [ 3 ]. Ensiling is a process for epiphytic lactic acid bacteria (LAB) to use water-soluble carbohydrates (WSC) in forage to produce lactic acid [ 4 ]. This process lowers the pH of the silage and inhibits the growth of undesirable microorganisms [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Addition of Organic Acids and Lactobacillus acidophilus to the Leguminous Forage Chamaecrista rotundifolia Improved the Quality and Decreased Harmful Bacteria of the Silage

Feng

Shi

Chen

et al. 2022

Animals

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This study aimed to investigate the effects of citric acid, malic acid, and Lactobacillus acidophilus (L) on fermentation parameters and the microbial community of leguminous Chamaecrista rotundifolia silage. Fresh C. rotundifolia was treated without any additive (CK), or with L (106 CFU/g fresh weight), different levels (0.1, 0.3, 0.5, and 1% fresh weight) of organic acid (malic or citric acid), and the combinations of L and the different levels of organic acids for 30, 45, and 60 days of ensiling. The effects of malic acid and citric acid were similar during the ensiling process. Treatment with either citric or malic acid and also when combined with L inhibited crude protein degradation, lowered pH and ammonia nitrogen, and increased lactic acid concentration and dry matter content (p < 0.05). The neutral detergent fiber and acid detergent fiber increased initially and then decreased with fermentation time in all treatments (p < 0.05). Increasing the level of organic acid positively affected the chemical composition of C. rotundifolia silage. In addition, the addition of 1% organic acid increased the relative abundance of Lactobacillus, while the relative abundances of Clostridium and Enterobacter decreased at 60 days (p < 0.05). Moreover, both organic acids and combined additives increased (p < 0.05) the relative abundance of Cyanobacteria at 60 days of fermentation. We concluded that adding malic acid, citric acid, and L combined with an organic acid could improve the quality of C. rotundifolia silage and increase the relative abundance of beneficial bacteria. The addition of organic acid at a level of 1% was the most effective.

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“…Extensive proteolysis of lucerne during silage fermentation is a prevalent problem ( 23 ). Several attempts have been done to reduce proteolysis in ensiled forage, mainly with application of chemical additives such as formic acid ( 24 ) and tannins ( 25 , 26 ) or with biological additives such as bacteria strains and enzymes ( 27 ). Polyphenols have been shown to reduce both proteolysis and lipolysis in silage by deactivating specific enzymes or through the formation of protein–phenol–lipid complexes ( 28 ).…”

Section: Introductionmentioning

confidence: 99%

Substitution of raw lucerne with raw citrus lemon by-product in silage: In vitro apparent digestibility and gas production

Besharati

Palangi²,

Salem³

et al. 2022

Front. Vet. Sci.

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Fruit pomace addition to lucerne silage could rapidly reduce silage pH creating an acidic environment and thus maybe preventing spoilage. However, the purpose of this study was to investigate the effect of different rates of inclusion of citrus lemon by-products on lucerne. In this study, the following five different treatments were prepared: L0 (control) with 100% lucerne; L25 (75% lucerne with 25% lemon pomace); L50 (50% lucerne with 50% lemon pomace); L75 (25% lucerne with 75% lemon pomace); and L100 (100% lemon pomace). After ensiling, the chemical composition, nutritive value, stability, in vitro apparent digestibility, and gas production of silage were determined. The dry matter (DM) content was higher for lemon pomace substitution equal to or exceeded 50% (P < 0.01). Crude protein, on the contrary, decreased (P < 0.01) over the same percentage of substitution. The L100 and L75 treatments showed higher DM apparent disappearance rate and lower (P < 0.05) crude protein and neutral detergent fiber apparent degradation rate vs. L0. Lemon pomace could be used at high inclusion level in lucerne silage, allowing the preservation of this by-product all the year, improving some chemical silage characteristics, and reducing proteolytic processes that usually happen on lucerne silage. Moreover, the in vitro apparent digestibility and gas production results showed that a partial substitution of lucerne with lemon pomace is able to improve silage digestibility.

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Effect of storage time and the level of formic acid on fermentation characteristics, epiphytic microflora, carbohydrate components and in vitro digestibility of rice straw silage

Cited by 12 publications

References 27 publications

Substitution of various agricultural by-products improves fermentation profile and in vitro digestibility of rice straw silage

Substitution of various agricultural by-products improves fermentation profile and in vitro digestibility of rice straw silage

Addition of Organic Acids and Lactobacillus acidophilus to the Leguminous Forage Chamaecrista rotundifolia Improved the Quality and Decreased Harmful Bacteria of the Silage

Substitution of raw lucerne with raw citrus lemon by-product in silage: In vitro apparent digestibility and gas production

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