Effects of phenylalanine fermentation byproduct and sugarcane molasses on fermentation quality and rumen degradation of whole crop barley (Hordeum vulgare L.) silage in situ

Abstract

Phenylalanine fermentation byproduct (PFB) is generated by purifying phenylalanine products from microbial fermentation in the food industry. We examined the function of PFB as an ensiling agent to improve the silage fermentation and nutritive value of forage crops. We investigated the fermentation quality and rumen degradability of whole crop barley (Hordeum vulgare L.) silage in situ. We ensiled this type of silage in a laboratory scale using five compositional ratios (v/v) of PFB (20%, 40%, 50%, 60% and 80%) and a mixture of sugarcane molasses (SCM). Controls included the same volumes of water as the mixture of sugarcane molasses. The following strains Lactococcus lactis ssp. lactis (IFO12007), Leuconostoc mesenteroides ssp. mesenteroides (IFO12060), Lactobaccillus plantarum (IF014713), Pedioccocus acidilactici (IFO3858), Clostridium butyricum (IFO3858) and silage yeast (strain MY; separated from whole crop rice silage in this laboratory) were cultivated at 30°C in the recommended media containing a substituted carbon source depending on the compositional ratios of PFB and SCM mixtures. The growth of these strains was determined by measuring the optical density at 600 nm (OD600). The growth of the lactic acid bacteria significantly (P < 0.001) increased in the presence of all PFB additives as compared with the control. The growth of C. butyricum was significantly increased, whereas that of silage yeast was decreased under all conditions. The concentrations of lactate and total organic acids were significantly higher (P < 0.001) whereas those of acetate were lower in all PFB silages. These results indicated that PFB improved the silage fermentation of forage crops. With leaf and stem fractions, the neutral detergent fiber (NDF) content was significantly (P < 0.001) decreased by the PFB additive and the rumen degradability of DM and NDF in situ was also significantly increased (P < 0.01 and P < 0.001, respectively).

Effects of molasses on the fermentation characteristics of mixed silage prepared with rice straw, local vegetable by-products and alfalfa in Southeast China

“…a more homolactic fermentation that prevailed during the silage fermentation (Kung et al 2003). Previous studies have reported that the molasses additive decreases the concentrations of AA and PA of silage due to the fact that rapid decline of pH can inhibit undesirable microorganisms' growth (Yunus et al 2000;Wuisman et al 2006;Guo et al 2014). Our results confirmed their findings.…”

Use of monosodium glutamate by‐product in cow diet on performance of lactating dairy cows

“…Dann et al () reported that glutamate supplementation did not affect OM, DM, acid detergent fiber, NDF and non‐structural carbohydrate digestion in a continuous culture study, but CP digestion decreased linearly with increased glutamate supplementation. Wuisman et al () reported that rumen degradability of DM and NDF of the whole plant in situ was also significantly increased by phenylalanine fermentation by‐product. In this study, the increasing NDF digestibility by MSGB treatment with lower ruminal ammonia concentration can explain that MSGB supplementation may synchronize the ammonia and energy availability and improve microbial growth and cellulolytic activity in the rumen.…”

Effect of Applying Molasses and Propionic Acid on Fermentation Quality and Aerobic Stability of Total Mixed Ration Silage Prepared with Whole-plant Corn in Tibet

“…There were many researches which adding additives to enhance the acidification of ensiled forages ( Alli et al, 1984 ; Wuisman et al, 2006 ). Molasses has been used extensively as a fermentation stimulant, since it could provide fermentable substrates for lactic acid bacteria.…”