Molasses and microbial inoculants improve fermentability and silage quality of cotton waste-based spent mushroom substrate

Kwak, Wan Sup; Kim, Y.I.; Seok, J.S.; Oh, Young Kyun; Lee, S.M.

doi:10.1016/j.biortech.2008.07.066

Cited by 26 publications

(18 citation statements)

References 11 publications

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“…Silage type C with higher lactic acid and low pH was better compared with the other two in terms of keeping quality. Similar observations were made by Kwak et al (2009), who found that inclusion of molasses improved the quality of silage with higher lactic acid content and lower pH. The pH for normal, spoiled original top (0-90 cm), and spoiled top slime layer (0-45 cm) in whole corn silage were found to be 3.90, 4.89 and 8.22, respectively, by Bolsen et al (2000).…”

Section: Resultssupporting

confidence: 78%

Effect of jaggery on the quality and intake levels of maize silage

Venkataramanan¹,

Sreekumar²,

Anilkumar³

et al. 2009

Trop Anim Health Prod

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Silage, which is anaerobically fermented green fodder, is valued throughout the world as a source of animal feed during lean months. Several farms in India use carbohydrate sources like jaggery or molasses at 2% for preparation of silage, and this increases cost of production. The present study was undertaken to assess the effect of jaggery on quality and intake of maize silage, with an objective to find out whether additional carbohydrate source is essential in preparation of silage using green maize. Three silage types, one without jaggery (A), the second with 1% jaggery (B), and the third with 2% jaggery (C) were prepared in cylindrical bins under similar conditions. They were compared for colour, pH, lactic acid bacteria count, lactic acid content, proximate composition and silage intake by sheep. Silage type C with 2% jaggery was significantly different from the other two types with values of 3.98 and 805.66 g for pH and mean silage intake, respectively. Even though the values of pH and dry matter intake for all three silage types were within normal levels, silage type C was significantly superior in terms of fermentation and palatability. The method of preparation followed could be ideal for small holder farmers requiring less quantity of silage.

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Section: Resultssupporting

confidence: 78%

Effect of jaggery on the quality and intake levels of maize silage

Venkataramanan¹,

Sreekumar²,

Anilkumar³

et al. 2009

Trop Anim Health Prod

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“…The level of ensilation-induced change in the chemical composition of the BF-based silage was very low, as reported in other studies using SMS silage (Kim et al, 2008b; Kwak et al, 2009). Since mixing and packing of the mixture when ensiling become difficult with the blending of a large quantity of straw, a minimal amount of straw was used to provide a normal level of physically effective NDF.…”

Section: Discussionsupporting

confidence: 68%

“…The ensilation of SMS with microbial inoculants and molasses could reduce pH and WSC and increase the lactic acid content compared with that prior to ensilation (Kim et al, 2008b; Kwak et al, 2009). The increase in the lactic acid content in the present study is attributed to the conversion of WSC into lactic acid by LAB, as suggested by Wang et al (2003).…”

Section: Discussionmentioning

confidence: 99%

“…A previous study conducted in our lab found that molasses and microbial inoculants could improve the fermentability and silage quality of SMS (Kwak et al, 2009). Since SMS contains low levels of readily fermentable carbohydrates, it was better to enrich it with molasses to stimulate the growth of lactic acid bacteria (LAB) and yeast (Weinberg et al, 2008).…”

Section: Introductionmentioning

confidence: 94%

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Ensiling Characteristics and the <italic>In situ</italic> Nutrient Degradability of a By-product Feed-based Silage

Kim¹,

Oh²,

Park³

et al. 2014

Asian Australas. J. Anim. Sci

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This study was conducted to evaluate the ensiling characteristics and the in situ degradability of a by-product feed (BF)-based silage. Before ensilation, the BF-based mixture was composed of 50% spent mushroom substrate, 21% recycled poultry bedding, 15% ryegrass straw, 10.8% rice bran, 2% molasses, 0.6% bentonite, and 0.6% microbial inoculant on a wet basis and ensiled for up to 4 weeks. The BF-based silage contained on average 39.3% moisture, 13.4% crude protein (CP), and 52.2% neutral detergent fiber (NDF), 49% total digestible nutrient, and 37.8% physically effective NDF1.18 on a dry matter (DM) basis. Ensiling the BF-based silage for up to 4 weeks affected (p<0.01) the chemical composition to a small extent, increased (p<0.05) the lactic acid and NH3-N content, and decreased (p<0.05) both the total bacterial and lactic acid bacterial counts from 109 to 108 cfu/g when compared to that before ensiling. These parameters indicated that the silage was fermented and stored well during the 4-week ensiling period. Compared with rice or ryegrass straws, the BF-based silage had a higher (p<0.05) water-soluble and filterable fraction, a lower insoluble degradable DM and CP fraction (p<0.05), a lower digestible NDF (p<0.05) fraction, a higher (p<0.05) DM and CP disappearance and degradability rate, and a lower (p<0.05) NDF disappearance and degradability rate. These results indicated that cheap, good-quality BF-based roughage could be produced by ensiling SMS, RPB, rice bran, and a minimal amount of straw.

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“…Moreover, yeast helps the growth of lactic acid bacteria due to its ability to produce substrates such as lactic acid and organic acids (Yang et al, 2006). The fermentation of mushroom by-products by Lactobacillus plantarium and Saccharomyces cerevisae decreases the pH, while it increases the lactic acid concentration and the population of lactic acid bacteria and yeast (Kwak et al, 2009). Moreover, fermented diets improve gastrointestinal health and prevent clinical diseases via decreased gastric pH and enteric pathogens and increased gastric lactic acid concentration in pigs (Boesen et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Effects of Substitution of Fermented King Mushroom By-Products Diet on the Growth Performance, Carcass Traits and Economics of Fattening Pigs

Chu¹,

Ha²,

Song³

2013

Journal of Animal Science and Technology

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This study was conducted to investigate the effects of fermented king oyster mushroom by-products diet (FMBD) on the growth performance, blood characteristics, and carcass traits of fattening pigs and its economics. The fermented diet mainly contained 40.0% king oyster mushroom (Pleurotus eryngii) by-products, 20.0% corn, 28.0% soybean meal, 0.1% supplemental probiotics and 0.08% cellulase. The mixed ingredients were fermented for 1 d at 37℃ followed by 9 d at room temperature, after which they were dried at 45℃ for 3 d. Pigs (n=96) were divided into eight heads per pen, four diet treatments and three replications. The basal diet (C) was substituted with 20% (T1), 50% (T2) and 80% (T3) FMBD. The concentration of crude protein (CP) was significantly higher (p<0.05) at the end of the fermentation period. The average daily gain (ADG) and feed efficiency were significantly lower (p<0.05) in T3 than C. Additionally, carcass grade was significantly better (p<0.05) in all treatments than C and the ratio of high carcass grade was higher. Although substitution of FMBD decreased growth performance, it improved carcass grade and decreased the feed cost of fattening pigs. Therefore, it was expected that the increase in the utilization ratio of FMBD will reduce the cost of animal production.

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Molasses and microbial inoculants improve fermentability and silage quality of cotton waste-based spent mushroom substrate

Cited by 26 publications

References 11 publications

Effect of jaggery on the quality and intake levels of maize silage

Effect of jaggery on the quality and intake levels of maize silage

Ensiling Characteristics and the <italic>In situ</italic> Nutrient Degradability of a By-product Feed-based Silage

Effects of Substitution of Fermented King Mushroom By-Products Diet on the Growth Performance, Carcass Traits and Economics of Fattening Pigs

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Molasses and microbial inoculants improve fermentability and silage quality of cotton waste-based spent mushroom substrate

Cited by 26 publications

References 11 publications

Effect of jaggery on the quality and intake levels of maize silage

Effect of jaggery on the quality and intake levels of maize silage

Ensiling Characteristics and the &lt;italic&gt;In situ&lt;/italic&gt; Nutrient Degradability of a By-product Feed-based Silage

Effects of Substitution of Fermented King Mushroom By-Products Diet on the Growth Performance, Carcass Traits and Economics of Fattening Pigs

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Product

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Ensiling Characteristics and the <italic>In situ</italic> Nutrient Degradability of a By-product Feed-based Silage