2020
DOI: 10.1016/j.anifeedsci.2020.114604
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Effects of malate, citrate, succinate and fumarate on fermentation, chemical composition, aerobic stability and digestibility of alfalfa silage

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Cited by 20 publications
(17 citation statements)
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“…Malic acid could reduce pH rapidly because of its acidity. Moreover, the application of malic acid could promote the growth of LAB, thereby accelerating the production of LA and reducing pH [ 35 ]. In addition, sucrose solved the problem of the insufficient fermentation substrate in MOL and promoted LA production.…”
Section: Discussionmentioning
confidence: 99%
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“…Malic acid could reduce pH rapidly because of its acidity. Moreover, the application of malic acid could promote the growth of LAB, thereby accelerating the production of LA and reducing pH [ 35 ]. In addition, sucrose solved the problem of the insufficient fermentation substrate in MOL and promoted LA production.…”
Section: Discussionmentioning
confidence: 99%
“…Like sucrose, some organic acids (such as citric acid, malic acid, succinic acid, and fumaric acid) and their salts can provide fermentation substrates for silage. This feature might explain why the WSC content in MLA was significantly higher than that in CON during the whole ensiling period [ 35 ]. In sum, malic acid and sucrose exerted a positive effect on the fermentation quality of MOL silages, but the addition of the former might be more effective.…”
Section: Discussionmentioning
confidence: 99%
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“…Moreover, the loss of DM is exacerbated by the acetic acid bacteria. Therefore, the acetic acid content is closely related to the loss of DM in silage ( Guo et al, 2020 ). In this study, the lower acetic acid content after 60 days of ensiling in both the AS1 and AS2 silages suggested that sucrose additions might decrease the loss of DM in the silage.…”
Section: Discussionmentioning
confidence: 99%
“…Commercial LAB has been used for many years as microbial additives owing to their inhibitory effect on undesirable microorganisms, e.g., Clostridia, Enterobacter, and several other bacteria [4]. It is also well known from previous studies that LAB has a favorable contribution to the quality of the silage in terms of flavor and sensory profile, and preservation time of the final products [5,6]. However, as previously stated by Tao et al [7], adding commercial LAB is one of the most frequently stated problems due to its high cost, especially in undeveloped and developing countries.…”
Section: Introductionmentioning
confidence: 99%