Fermentation quality of ensiled crimped faba beans using different additives with special attention to changes in bioactive compounds

Rinne, Marketta; Leppä, Milla Marleena; Kuoppala, Kaisa; Koivunen, Erja; Kahala, Minna; Jalava, Taina; Salminen, Juha‐Pekka; Manni, Katariina

doi:10.1016/j.anifeedsci.2020.114497

Cited by 9 publications

(13 citation statements)

References 39 publications

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“…As an organic acid produced by LAB, LA is the main organic acid to reduce the pH of silage based on its low dissociation constant (Lima et al, 2010 ). The LA content of BS was low (19.07 mg/g DM), which was similar to the results of Borreani et al ( 2009 ) and Rinne et al ( 2020 ). The LA content in mixed silage was higher than that of BS, besides the larger amount of LAB, higher WSC content and sugar species after mixing may be contributed (Yan et al, 2019 ).…”

Section: Discussionsupporting

confidence: 90%

“…In this study, the NH 3 -N content of FB was a high 8.44% TN, but still within the acceptable range of 10% NH 3 -N/TN (McDonald et al, 1991 ), indicating that although the epiphytic LAB number was only 3.85 log 10 cfu/g FM in BS, extensive protein hydrolysis did not occur which might be related to the absence of Clostridium (Muck, 2010 ). As for mixed silage, their NH 3 -N contents were lower than that of BS, suggesting that mixed silage effectively inhibited protein degradation, which might be attributed to the larger amount of LAB and WSC content (Rinne et al, 2020 ).…”

Section: Discussionmentioning

confidence: 99%

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Assessment on the Fermentation Quality and Bacterial Community of Mixed Silage of Faba Bean With Forage Wheat or Oat

Zeng

et al. 2022

Front. Microbiol.

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Faba bean (Vicia faba L.), although a kind of high-quality and high-yield forage, could hardly achieve a great quality of silage because of its high buffering capacity. Mixed silage of faba bean with forage wheat (Triticum aestivum L.) or oat (Avena sativa L.) at different ratios could improve the fermentation quality and bacterial community. Compared with 100% faba bean silage (BS), mixed silage improved the fermentation quality, not only increased lactic acid production and reduced pH, but reduced the production of propionic acid and ammonia nitrogen. The chemical compositions of faba bean with forage wheat (BT) mixed silage were better than that of faba bean with oat (BO) mixed silage, and that of 3:7, 5:5 (fresh matter basis) mixing ratios were better than 1:9. However, the fermentation quality of BO mixed silage was better than that of BT, and that of 3:7 mixed silage (BO30) was the best overall. Analysis of the bacterial community showed that mixed silage increased the relative abundance of lactic acid bacteria after ensiling, and the relatively higher abundance of Lactobacillus showed the inhibitory effects on the proliferation of Serratia and Hafnia_Obesumbacterium, so that it alleviated their negative effects on silage and stabilized the fermentation quality. This present study exhibited that mixed silage of faba bean with forage wheat or oat not only had significant effects on chemical compositions and fermentation quality of materials but modified bacterial community so that improved the fermentation quality effectively. The mixed silage of 30% faba bean with 70% oat (BO30) is recommended in the faba bean mixed silage.

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Section: Discussionsupporting

confidence: 90%

Section: Discussionmentioning

confidence: 99%

Assessment on the Fermentation Quality and Bacterial Community of Mixed Silage of Faba Bean With Forage Wheat or Oat

Zeng

et al. 2022

Front. Microbiol.

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“…Legumes can be an alternative to reduce the inputs of farm, especially nitrogen fertilizers and protein supplements, because of their nitrogen fixation ability and high concentration of protein [11]. Faba bean and field pea are legumes that offer the possibility of increasing local protein self-sufficiency in areas where the possibilities of other protein crops are limited [24]. Both legumes can be competitive homegrown crops since they have comparable yields to Italian ryegrass under local conditions [25,26].…”

Section: Discussionmentioning

confidence: 99%

Influence of the Type of Silage in the Dairy Cow Ration, with or without Grazing, on the Fatty Acid and Antioxidant Profiles of Milk

Torre-Santos

Royo

Martínez-Fernández

et al. 2021

Dairy

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Dairy systems based on grass and forages are widely spread throughout the European Atlantic Arc and they have an influence on milk quality. Likewise, legumes are a key element in the farms to improve cows’ diet and farm feed self-sufficiency. The aim of this study was to evaluate the effect of the legumes in the diet and the feeding system (pasture-based vs. confined) on milk production and composition. An assay was performed with 18 Friesian cows randomized into two management groups (grazing or confined). Three total mixed rations based on Italian ryegrass, faba bean or field pea silages were offered ad libitum for nine continuously housed cows or during two hours after each milking for another nine grazing cows. Regardless of type of silage, grazing cows had higher dry matter intake and milk production than confined cows. Likewise, grazing cows produced milk with a lower concentration of protein and urea than confined cows. The dairy cows fed total mixed rations based on both legume silages had a milk fat with a higher proportion of unsaturated fatty acids, especially with the inclusion of faba bean silage in the diet. The results demonstrate that the profile of fatty acids and antioxidants is related to the feeding system in dairy cows. Grazing directly influenced the composition of milk, decreasing the proportion of saturated fatty acids and increasing the content of unsaturated fatty acids, as CLA, and the antioxidants, as lutein and β-cryptoxanthin.

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“…Olstorpe et al (2010) reported MC of seven crimped grain farm samples in Sweden to range from 150 to 300 g/kg, but noted that the weather conditions had been exceptionally dry and MC of most samples below the optimum in that data set. As an example, the MC of faba bean seeds under 10.3389/fmicb.2022.1092062 Frontiers in Microbiology 05 frontiersin.org moist weather conditions was as high as 443 g/kg when combine harvested in October under Finnish conditions (Rinne et al, 2020). By adding water into a single batch of grains, we could mimic the effects of moisture content on the microbial activity, when all other factors were kept constant, but in real life, the decreasing moisture content and increasing ripening as well as changes in epiphytic microbiota happen concomitantly, although in a way that can be sometimes arbitrarily modified by the environmental conditions.…”

Section: Raw Materials Characteristicsmentioning

confidence: 99%

“…The growth performance of growing bulls was even increased, when high moisture instead of dry barley was used ( Huuskonen et al, 2020 ). Hydrolysis of fibre during the fermentation may increase the grain digestibility in monogastric farm animals ( Perttilä et al, 2001 ) and anti-nutritional compounds of grain legume seeds may be degraded during the in-silo fermentation ( Rinne et al, 2020 ) providing additional benefits to this type of grain preservation.…”

Section: Introductionmentioning

confidence: 99%

Preservation characteristics and bacterial communities of crimped ensiled barley grains modulated by moisture content and additive application

2022

Self Cite

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Information about the relationships between preservation characteristics and main bacterial communities of fermented feeds can guide decision making during feed preservation and silage additive development. The objective was to evaluate fermentation quality, aerobic stability, microbial quality and bacterial profile of crimped barley grains ensiled under three moisture contents (MC): 228 (low MC), 287 (medium MC) and 345 (high MC) g/kg fresh matter; and using four additive treatments: 1. Control (CONT), 2. Formic and propionic acid-based additive (FPA), 3. Inoculation with homofermentative and heterofermentative strains of lactic acid bacteria (LAB), and 4. Salt-based additive (SALT). There was a quadratic effect (p < 0.05) of incremental MC on pH where greater decline happened from low (5.81) to medium (4.83) MC than from medium to high (4.28) MC, while lactic acid concentration and aerobic stability increased in a linear manner (p < 0.05). Ammonia-N and acetic acid concentrations increased quadratically (p < 0.05) with increasing levels of MC. The effects of additives depended on MC so that improvements in preservation characteristics in response to LAB and SALT were observed at medium and high MC, while FPA was effective at all MC levels. A minor shift was observed in bacterial ecology from raw material towards low MC samples, with Erwiniaceae sp., Enterobacterales spp. and Pseudomonas dominating the fermentation. A major change occurred in medium and high MC materials, where Fructilactobacillus dominated the fermentation in CONT, FPA and SALT silages. LAB-treated silages at medium and high MC resulted in a distinguished pattern with dominance of Lentilactobacillus followed by Lactiplantibacillus. Most abundant communities in the samples, such as Fructilactobacillus, Erwiniaceae sp., Enterobacterales spp. and Pseudomonas, were correlated with several fermentation characteristics. Our results showed that crimped barley grains could be successfully ensiled under various MC and additive treatments. Low MC feeds had higher risk to be aerobically unstable while high MC resulted in more extensive fermentation, with potentially poor fermentation quality. The suitable additive depends on the raw material characteristics as LAB and SALT require relatively high MC to be effective, while FPA showed consistent improvements over all MC levels used in the current study. Awareness of the MC of grain prior to ensiling allows to identify the risks to preservation quality and provides information for choosing an effective additive.

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Fermentation quality of ensiled crimped faba beans using different additives with special attention to changes in bioactive compounds

Cited by 9 publications

References 39 publications

Assessment on the Fermentation Quality and Bacterial Community of Mixed Silage of Faba Bean With Forage Wheat or Oat

Assessment on the Fermentation Quality and Bacterial Community of Mixed Silage of Faba Bean With Forage Wheat or Oat

Influence of the Type of Silage in the Dairy Cow Ration, with or without Grazing, on the Fatty Acid and Antioxidant Profiles of Milk

Preservation characteristics and bacterial communities of crimped ensiled barley grains modulated by moisture content and additive application

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