Effects of Different Carbohydrate Sources on Alfalfa Silage Quality at Different Ensiling Days

Gao, Run; Wang, Bing; Jia, Tingting; Ying, Luo; Yu, Zhu

doi:10.3390/agriculture11010058

Cited by 16 publications

(10 citation statements)

References 29 publications

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“…Apart from the second cutting, the WSC content of W in the first and the third cuttings was higher than 60 g/kg DM, suggesting that wilting can increase alfalfa WSC content. A similar result was found in other plant research (Gao et al, 2021); however, some previous research has shown a reduction in WSC concentration after wilting (Tao et al, 2017;Agarussi et al, 2019a;Yang et al, 2022). As we expected, there was an increase in WSC after wilting in all three cuttings, at levels of approximately 54.9, 47.6 and 53.0%, respectively,…”

Section: Chemical Composition and Microbial Populations Of Fresh Wilt...supporting

confidence: 91%

Natural fermentation quality, bacteria, and functional profiles of three cuttings of alfalfa silage in a year in Inner Mongolia, China

Sun

Wang²,

Bai³

et al. 2023

Front. Microbiol.

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Alfalfa is harvested two or three times a year in central and western Inner Mongolia, China. However, the variations in bacterial communities as affected by wilting and ensiling, and the ensiling characteristics of alfalfa among the different cuttings, are not fully understood. To enable a more complete evaluation, alfalfa was harvested three times a year. At each time of cutting, alfalfa was harvested at early bloom, wilted for 6 h, and then ensiled in polyethylene bags for 60 days. The bacterial communities and nutritional components of fresh alfalfa(F), wilted alfalfa(W) and ensiled alfalfa(S), and the fermentation quality and functional profile of bacterial communities of the three cuttings alfalfa silage, were then analyzed. Functional characteristics of silage bacterial communities were evaluated according to the Kyoto Encyclopedia of Genes and Genomes. The results showed that all nutritional components, fermentation quality, bacterial communities, carbohydrate, amino acid metabolism and key enzymes of bacterial communities were influenced by cutting time. The species richness of F increased from the first cutting to the third cutting; it was not changed by wilting, but was decreased by ensiling. At phylum level, Proteobacteria were more predominant than other bacteria, followed by Firmicutes (0.063–21.39%) in F and W in the first and second cuttings. Firmicutes (96.66–99.79%) were more predominant than other bacteria, followed by Proteobacteria (0.13–3.19%) in S in the first and second cuttings. Proteobacteria, however, predominated over all other bacteria in F, W, or S in the third cutting. The third-cutting silage showed the highest levels of dry matter, pH and butyric acid (p < 0.05). Higher levels of pH and butyric acid were positively correlated with the most predominant genus in silage, and with Rosenbergiella and Pantoea. The third-cutting silage had the lowest fermentation quality as Proteobacteria were more predominant. This suggested that, compared with the first and second cutting, the third cutting is more likely to result in poorly preserved silage in the region studied.

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Section: Chemical Composition and Microbial Populations Of Fresh Wilt...supporting

confidence: 91%

Natural fermentation quality, bacteria, and functional profiles of three cuttings of alfalfa silage in a year in Inner Mongolia, China

Sun

Wang²,

Bai³

et al. 2023

Front. Microbiol.

Self Cite

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“…In this study, the amount of lactic acid remained below the specified ratio in the control group, while the highest ratio was determined in the silage group with meadow grass PFJ -2% molasses. Gao et al (2021) reported that LA values increased due to the addition of molasses to alfalfa silage and this statement was compatible with the present study.…”

Section: Resultssupporting

confidence: 94%

The effect of the addition of fermented natural lactic acid bacterial liquid and some lactic acid bacterial inoculants on alfalfa silage quality, in vitro digestibility and gas production

AYDIN

2023

J Agr Sci-Tarim Bili

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This study was conducted to evaluate the effect of adding fermented natural lactic acid bacteria (PFJ) obtained from different sources and some lactic acid bacteria inoculants to alfalfa (Medicago sativa L.) silage on fermentation, in vitro organic matter digestibility (IVOMD) and in vitro gas production. In the study, (i) pure alfalfa plant constituted the control group, whereas (ii) 2% molasses added group (iii) PFJ (3% molasses) prepared from alfalfa + 2% molasses to alfalfa plant, (iv) PFJ (3% molasses) prepared from meadow grass + 2% molasses alfalfa. plant, (v) PFJ (3% Molasses) prepared from maize + 2% molasses to alfalfa plant, (vi) homofermentative added group + 2% molasses to alfalfa plant, (vii) heterofermentative group + 2% molasses to alfalfa plant, added groups formed the trial groups. Homofermentative and heterofermentative LAB inoculants were added to alfalfa plant at the level of 108 cfu/kg. When the DM, CA, ADF, NDF, IVOMD, ME and CH4 values of the prepared silages were examined, the differences between the groups were found to be statistically significant. When the fermentation characteristics (pH, NH3-N, CO2, LA, AA, BA, mold) of the silages prepared by adding PFJ and some LAB inoculants to alfalfa plant, the differences between groups were found to be statistically significant. When examined in terms of all parameters, it was determined that the addition of PFJ (3% molasses) prepared from meadow grass + 2% molasses to alfalfa plant had positive effects on silage quality, fermentation characteristics and in vitro organic matter digestion.

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“…When the correlation table was examined, it was seen that there was a positive correlation (R: 0.398) between LA and AA. Gao et al (2021) reported an increase in LA values due to the addition of molasses and fructose to alfalfa silage, which agreed with the present study. Tabacco et al (2006) reported that the addition of chestnut shell increased the LA value in alfalfa silage prepared by adding 2, 4…”

Section: Discussionsupporting

confidence: 93%

Effect of Almond (Prunus dulcis) Hull Addition to Alfalfa Silage on Silage Quality and In Vitro Digestibility

AYDIN,

DENEK,

AVCI

et al. 2023

Erciyes Üniversitesi Veteriner Fakültesi Dergisi

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In this study, it was aimed to determine the effects of the addition of almond hull, which has no economic value and causes environmental pollution, to alfalfa silage as an easily soluble carbohydrate source on silage quality, fermentation characteristics and in vitro organic matter digestion (IVOMD). The groups were designed to contain 0% (control), 1%, 2%, 4% and 6% almond hull, respectively. When the IVOMD and metabolizable energy (ME) values of the silages were examined, increases were observed in all additive groups compared to the control group. When the pH, NH3-N/TN and carbon dioxide (CO2) values of the silages were examined, the highest values were determined in the control group, while the lowest pH, NH3-N/TN and CO2 values were determined in the silage group with 6% almond hull added. Although an increase was determined in all trial groups in terms of lactic acid (LA) and acetic acid (AA) values of silages compared to the control group, the highest values were determined in the group with 6% almond hull addition, and a decrease was determined due to the increase in almond hull in terms of butyric acid (BA) values. Yeast and mold values of the silages decreased due to the increase in almond hull compared to the control group. As a re- sult, it was determined that the addition of 6% almond hull as an easily soluble carbohydrate source had a positive effect on alfalfa silage quality and fermentation characteristics.

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Effects of Different Carbohydrate Sources on Alfalfa Silage Quality at Different Ensiling Days

Cited by 16 publications

References 29 publications

Natural fermentation quality, bacteria, and functional profiles of three cuttings of alfalfa silage in a year in Inner Mongolia, China

Natural fermentation quality, bacteria, and functional profiles of three cuttings of alfalfa silage in a year in Inner Mongolia, China

The effect of the addition of fermented natural lactic acid bacterial liquid and some lactic acid bacterial inoculants on alfalfa silage quality, in vitro digestibility and gas production

Effect of Almond (Prunus dulcis) Hull Addition to Alfalfa Silage on Silage Quality and In Vitro Digestibility

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