Effects of feeding high-moisture corn stover to gestating and lactating beef cows as an alternative to hay and corn silage on performance and reproduction

Meteer, Wynnton; Shoup, L. M.; Chapple, Wesley P; Meteer, William T; Shike, Daniel W

doi:10.15232/pas.2017-01675

Cited by 3 publications

(2 citation statements)

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“…For the preservation of high-moisture forage, reducing the loss of forage nutrients and dry matter is crucial [39]. In this experiment, the DM of mixed silage with the addition of two organic acids, CA and MA, didn't show significant differences, but both of them were higher than the CON group, and it can be concluded that CA and MA have the potential to reduce the DM loss of mixed silage.…”

Section: Discussionmentioning

confidence: 68%

Malic Acid Interacts with Citric Acid to Affect Fermentation Quality, Microbial Community, and Ruminal Degradability in Mixed Silage of Chinese Water Chestnut Residue and Corn Gluten Meal

Zhao,

Li,

Chen

et al. 2023

Preprint

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This experiment aimed to investigate the impact of malic acid (MA) and citric acid (CA) on the nutritional composition, fermentation quality, rumen degradation rate, and microbial diversity of a mixture of apple pomace and corn protein powder during ensiling. The experiment used apple pomace and corn protein powder as raw materials, with four groups: control group (CON), malic acid treatment group (MA, 10g/kg), citric acid treatment group (CA, 10g/kg), and citric acid + malic acid treatment group (MA, 10g/kg + CA, 10g/kg), subjected to mixed ensiling for 60 days. The results indicated: (1) Compared to the CON group, the crude protein content significantly increased in the MA, CA, and MA+CA groups (p < 0.05), with the highest content observed in the MA+CA group. The addition of MA and CA effectively reduced the water-soluble carbohydrate (WSC) content (p < 0.05). Simultaneously, the CA group showed a decreasing trend in NDFom and hemicellulose content (p = 0.08; p = 0.09). (2) Compared to the CON group, the pH significantly decreased in the MA, CA, and MA+CA groups (p < 0.01), and the three treatment groups exhibited a significant increase in lactic acid and acetic acid content (p < 0.01). The quantity of lactic acid bacteria increased significantly (p < 0.01), with the MA+CA group showing a more significant increase than the MA and CA groups (p < 0.05). (3) Compared to the CON group, the in situ dry matter disappearance (ISDMD) significantly increased in the MA, CA, and MA+CA groups (p < 0.05). All three treatment groups showed highly significant differences in in situ crude protein disappearance (ISCPD) compared to the CON group (p < 0.01). (4) Good's Coverage for all experimental groups was greater than 0.99, meeting the conditions for subsequent sequencing. Compared to the CON group, the Shannon index significantly increased in the CA group (P < 0.01), and the Simpson index increased significantly in the MA group (p < 0.05). However, there was no significant difference in the Chao index among the three treatment groups and the CON group (p > 0.05). At the genus level, the abundance of Lentilactobacillus in the MA, CA, and MA+CA groups was significantly higher than in the control group (p < 0.05). PICRUSt prediction results indicated that the metabolic functional microbial groups in the CA and MA treatment groups were significantly higher than in the CON group (p < 0.05), suggesting that the addition of MA or CA could reduce the loss of nutritional components such as protein and carbohydrates in mixed ensilage. In conclusion, the addition of malic acid and citric acid to a mixture of apple pomace and corn protein powder during ensiling reduces nutritional losses, improves fermentation quality and rumen degradation rate, enhances the diversity of the microbial community in ensiled feed, and improves microbial structure. The combined addition of malic acid and citric acid demonstrates a superior effect.

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Section: Discussionmentioning

confidence: 68%

Malic Acid Interacts with Citric Acid to Affect Fermentation Quality, Microbial Community, and Ruminal Degradability in Mixed Silage of Chinese Water Chestnut Residue and Corn Gluten Meal

Zhao,

Li,

Chen

et al. 2023

Preprint

View full text Add to dashboard Cite

show abstract

“…For the preservation of high-moisture forage, reducing the loss of forage nutrients and dry matter is crucial (Meteer et al 2018 ). In this experiment, the DM of mixed silage with the addition of two organic acids, CA and MA, didn’t show significant differences, but both of them were higher than the CON group, and it can be concluded that CA and MA have the potential to reduce the DM loss of mixed silage.…”

Section: Discussionmentioning

confidence: 99%

Effect of organic acids on fermentation quality and microbiota of horseshoe residue and corn protein powder

Zhao,

Li,

Chen

et al. 2024

AMB Expr

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This experiment aimed to investigate the impact of malic acid (MA) and citric acid (CA) on the nutritional composition, fermentation quality, rumen degradation rate, and microbial diversity of a mixture of apple pomace and corn protein powder during ensiling. The experiment used apple pomace and corn protein powder as raw materials, with four groups: control group (CON), malic acid treatment group (MA, 10 g/kg), citric acid treatment group (CA, 10 g/kg), and citric acid + malic acid treatment group (MA, 10 g/kg + CA, 10 g/kg). Each group has 3 replicates, with 2 repetitions in parallel, subjected to mixed ensiling for 60 days. The results indicated: (1) Compared to the CON group, the crude protein content significantly increased in the MA, CA, and MA + CA groups (p < 0.05), with the highest content observed in the MA + CA group. The addition of MA and CA effectively reduced the water-soluble carbohydrate (WSC) content (p < 0.05). Simultaneously, the CA group showed a decreasing trend in NDFom and hemicellulose content (p = 0.08; p = 0.09). (2) Compared to the CON group, the pH significantly decreased in the MA, CA, and MA + CA groups (p < 0.01), and the three treatment groups exhibited a significant increase in lactic acid and acetic acid content (p < 0.01). The quantity of lactic acid bacteria increased significantly (p < 0.01), with the MA + CA group showing a more significant increase than the MA and CA groups (p < 0.05). (3) Compared to the CON group, the in situ dry matter disappearance (ISDMD) significantly increased in the MA, CA, and MA + CA groups (p < 0.05). All three treatment groups showed highly significant differences in in situ crude protein disappearance (ISCPD) compared to the CON group (p < 0.01). (4) Good’s Coverage for all experimental groups was greater than 0.99, meeting the conditions for subsequent sequencing. Compared to the CON group, the Shannon index significantly increased in the CA group (p < 0.01), and the Simpson index increased significantly in the MA group (p < 0.05). However, there was no significant difference in the Chao index among the three treatment groups and the CON group (p > 0.05). At the genus level, the abundance of Lentilactobacillus in the MA, CA, and MA + CA groups was significantly higher than in the control group (p < 0.05). PICRUSt prediction results indicated that the metabolic functional microbial groups in the CA and MA treatment groups were significantly higher than in the CON group (p < 0.05), suggesting that the addition of MA or CA could reduce the loss of nutritional components such as protein and carbohydrates in mixed ensilage. In conclusion, the addition of malic acid and citric acid to a mixture of apple pomace and corn protein powder during ensiling reduces nutritional losses, improves fermentation quality and rumen degradation rate, enhances the diversity of the microbial community in ensiled feed, and improves microbial structure. The combined addition of malic acid and citric acid demonstrates a superior effect.

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Performance and ruminal fermentation of second-trimester pregnant beef cows fed short-season high-moisture corn stover or barley greenfeed during winter in western Canada

Carey,

Lardner,

McAllister

et al. 2024

Can. J. Anim. Sci.

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This study evaluated performance and ruminal fermentation for cows fed short-season high-moisture shelled corn stover with corn dried distillers’ grains with solubles (COR) or barley greenfeed (BAR) that was either swathed (S-COR; S-BAR; Experiment 1) or baled (B-COR; B-BAR; Experiment 2) as winter-feeding systems. In Experiment 1, cows were randomly assigned to S-COR or S-BAR and fed for 52 d in the fields where crops were grown. Body weight (BW), subcutaneous rib and rump fat, and body condition score (BCS) were measured, with no differences detected between treatments (P > 0.05). However, S-COR had lower estimated dry matter intake (DMI) than S-BAR (P ≤ 0.03). In Experiment 2, cows were assigned to B-COR or B-BAR for 42 d and fed in field paddocks. Cows fed B-COR had lesser (P ≤ 0.01) DMI, final BW, rib fat, rump fat, and BCS than B-BAR, with no differences (P > 0.05) for ruminal pH. Total SCFA concentration was greater (P ≤ 0.05) on d 21 for B-BAR than B-COR, but not on d 42. Under western Canadian conditions COR may reduce DMI and performance of pregnant cows suggesting that additional preservation and supplementation strategies should be investigated.

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Effects of feeding high-moisture corn stover to gestating and lactating beef cows as an alternative to hay and corn silage on performance and reproduction

Cited by 3 publications

References 1 publication

Malic Acid Interacts with Citric Acid to Affect Fermentation Quality, Microbial Community, and Ruminal Degradability in Mixed Silage of Chinese Water Chestnut Residue and Corn Gluten Meal

Malic Acid Interacts with Citric Acid to Affect Fermentation Quality, Microbial Community, and Ruminal Degradability in Mixed Silage of Chinese Water Chestnut Residue and Corn Gluten Meal

Effect of organic acids on fermentation quality and microbiota of horseshoe residue and corn protein powder

Performance and ruminal fermentation of second-trimester pregnant beef cows fed short-season high-moisture corn stover or barley greenfeed during winter in western Canada

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