Interactive effect of inoculant and dried jujube powder on the fermentation quality and nitrogen fraction of alfalfa silage

Tian, Jingkui; Li, Zhenzhen; Yu, Zhu; Zhang, Qing; Li, Xujiao

doi:10.1111/asj.12689

Cited by 29 publications

(22 citation statements)

References 27 publications

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“…Ammonia content can be used to estimate the microbial activities in ensiled forage, because AA are broken down to NH 3 by deamination, which is carried out by bacteria producing butyric, acetic, and lactic acid (Fijałkowska et al, 2015a). In addition, the low NH 3 -N concentration usually is accompanied by a low pH in ensiled alfalfa (Tian et al, 2017;Zhang et al, 2017). The dynamic pattern of NH 3 -N proportion in this study suggested the deamination was active throughout the ensiling and decreased with increasing red clover proportion in the mixture.…”

Section: Discussionmentioning

confidence: 99%

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Effects of mixing red clover with alfalfa at different ratios on dynamics of proteolysis and protease activities during ensiling

Tian

Zhang

et al. 2018

Journal of Dairy Science

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This study was conducted to study the effects of ensiled alfalfa (Medicago sativa) and red clover (Trifolium pratense) at different ratios on dynamics of fermentation parameters, N distribution, protein fractions, and protease activities during ensiling. Alfalfa and red clover were harvested and wilted to 35 and 25% dry matter, respectively, chopped to 1 cm, mixed, weighed into 1.0-L buckets at a density of 700 g/L, and ensiled for 1, 3, 7, 15, and 30 d at 30°C. The treatments were mixing ratio of alfalfa to red clover at 100:0, 70:30, 50:50, 30:70, and 0:100 (R0, R30, R50, R70, and R100, respectively; fresh weight). For each ensiling duration, 3 replicates of each treatment were prepared. With increasing proportion of red clover in silage, total N content and proportions of nonprotein N, peptide N, free amino acid N, and NH-N decreased linearly, and PC (indigestible true protein, acid detergent insoluble N) proportion increased linearly after ensiling. Moreover, the final pH was lower in R50 and R100 than R0 (4.29, 4.20 vs. 4.48, respectively) on d 30. Also, lactic acid concentration on d 30 was higher in R50, R70, and R100 silage compared with R0 (7.77, 7.66, and 8.76 vs. 6.34, % of dry matter, respectively). The proportion of NH-N in R50 was lower than in R0 but closer to R100 after ensiling. During ensiling, proteases including carboxypeptidase, aminopeptidase, and acid proteinase activities decreased as red clover proportion increased. However, no differences were detected in aminopeptidase and acid proteinase activities among R50, R70, and R100 during ensiling. Overall, 50:50 was the optimal mixing ratio of alfalfa with red clover, showing good fermentation quality with lower pH and higher lactic acid concentration, reduced protease activities and proteolysis compared with pure alfalfa silage, and also more total N content than pure red clover silage.

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Section: Discussionmentioning

confidence: 99%

“…Twenty grams of each silage sample was mixed with 180 mL of distilled water and homogenized in a blender for 60 s, and filtered through 4 layers of cheesecloth and filter paper successively (Tian et al, 2017). The pH value was measured immediately using a pH meter (PHS-3C, INESA Scientific Instrument, Shanghai, China).…”

Section: Chemical Composition Analysismentioning

confidence: 99%

Effects of mixing red clover with alfalfa at different ratios on dynamics of proteolysis and protease activities during ensiling

Tian

Zhang

et al. 2018

Journal of Dairy Science

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“…Kizilsimsek et al (2007), Zhang et al (2009 and Zielińska et al (2015) reported that inoculation with LAB of the genus Lactobacillus can improve the fermentation of alfalfa silage, quality and aerobic stability. Also, many researches showed beneficial effects of silage inoculant on chemical composition and fermentation alfalfa silage (Bolsen et al, 1996;Čabarkapa et al 2010b;Silva et al, 2016;Tian et al, 2016). Đorđević et al (2011) reported that addition of homofermentative bacterial inoculants to alfalfa silages reduced the content of NH 3 -N and increased the lactic acid and pH compared to untreated silage.…”

Section: Introductionmentioning

confidence: 99%

The effect of bacterial inoculant on chemical composition and fermentation of alfalfa silage

Djordjević

Mandić

Stanojević³

2016

BIOTEC ANIM HUSB

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Alfalfa silage is a useful source of protein for feeding ruminants. Therefore, managing alfalfa silage in livestock production systems is an important issue in order to maintain the silage quality and achieve maximum profitable production of milk and meat. The aim of this investigation was to estimate the effects of bacterial inoculant Silko, containing Lactobacillus plantarum (strains: LP1, LP2, LP3 and LP4) on chemical composition, energetic characteristics and fermentation alfalfa silage under field conditions in the commercial dairy farm, during the 2016. The first-cut alfalfa in the second year has been conserved in silage form. The silage mass was subdivided into two equal parts (control (silage without inoculant) and silages treated with bacterial inoculant Silko) and ensiled in trench silo. After 60 days of ensiling, the silages were analysed. Dry matter, ash, crude protein, lactic acid, acetic acid, total digestible nutrients value and relative feed value were significantly higher in silage treated with bacterial inoculant Silko compared to control. Contrary, alfalfa silage treated with a bacterial inoculant Silko had lower values of cellulose, acid detergent fibre, neutral detergent fibre, nonnitro extractive matter, pH, butyric acid, soluble nitrogen/total nitrogen and NH 3-N/total nitrogen than untreated silage. Results showed that bacterial inoculant Silko increases silage quality compared to control so that research should be directed toward the use of such prepared silage in ruminant diets and its impact on milk and meat production on farms.

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“…The silage sample (20 g) was mixed with distilled water (180 mL), homogenized in a blender for 30 s, and filtered through four layers of cheesecloth [17]. The pH was measured immediately using a pH meter (PHS-3C, INESA Scientific Instrument, Shanghai, China).…”

Section: Sample Collection and Measurementsmentioning

confidence: 99%

Pectin Degradation is an Important Determinant for Alfalfa Silage Fermentation through the Rescheduling of the Bacterial Community

Wang

Sun

2020

Microorganisms

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This study aimed to evaluate the effects of the four kinds of additives on the silage quality and the relevant bacterial community diversity by Illumina HiSeq 16S rRNA sequencing. The four kinds of additives were Lactobacillus plantarum (LP), organic acids including gallic acid (GA) and phenyllactic acid (PA), pectin (PEC), and enzymes including pectinase (PEE) and cellulase (CE). After 30 d of fermentation, the pH value was shown to have the lowest value in the PEE and PEC groups, followed by the PA group, and then in CE and GA groups; the highest value of pH was found in both LP and control groups. The ammonia nitrogen concentration was lower in the PEE group compared to the other groups except for the PA group. In the comparisons among the seven groups, Lactobacillus was higher in the LP group, Paracoccus was higher in the GA group, Weissella was higher in the PA group, Leuconostoc was higher in the PEC group, Bacillus, Aeromonas, and Curvibacter were higher in the PEE group, and Coriobacteriaceae_UCG_002 was higher in the CE group compared to the other groups. This study proposed that the addition of PEC and PEE improved the fermentation quality of alfalfa silage compared to other additives by improving the bacterial community of Leuconostoc, and Bacillus and Aeromonas, respectively. Moreover, the enhanced fermentation quality of alfalfa silage by the supplementation of PEC and PEE might be attributed to other unclassified genera. This study provides an implication that pectin degradation is an important determinant for alfalfa silage fermentation through the rescheduling of bacterial community diversity.

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Interactive effect of inoculant and dried jujube powder on the fermentation quality and nitrogen fraction of alfalfa silage

Cited by 29 publications

References 27 publications

Effects of mixing red clover with alfalfa at different ratios on dynamics of proteolysis and protease activities during ensiling

Effects of mixing red clover with alfalfa at different ratios on dynamics of proteolysis and protease activities during ensiling

The effect of bacterial inoculant on chemical composition and fermentation of alfalfa silage

Pectin Degradation is an Important Determinant for Alfalfa Silage Fermentation through the Rescheduling of the Bacterial Community

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