Nutritional Evaluation of Fresh and Wilted Mixed Silage of Naked Oats (Avena nuda) and Alfalfa (Medicago sativa)

Abstract

To cite this paper: Jian, G., Y. Cuijun and L. Guihe, 2015. Analysis to wilting and mixed silage effect on naked oats(Avena nuda) and alfalfa (Medicago sativa AbstractNutritional evaluation of fresh and wilted silage made of Naked Oats (Avena nuda L.) and Alfalfa (Medicago sativa L.) in different proportions (0:1, 1:0, 1:1, 2:1 and 1:2) was carried out in present study. The changes between fermentation quality and nutrition composition were observed after 60 days. The results based on sensory evaluation showed that the wilted silage was better than fresh silage, and the quality of silage improved gradually with the increase of the proportion of naked oats. The pH value and the content of propionic acid (PA) of wilted silages had no significant difference (P>0.05), and following the increased ratio of naked oats, the pH value and the content of PA of mixed silages were significantly decreased (P<0.01).Wilted and the increased ratio of naked oats significantly increased the content of lactate (LA) (P<0.01), and reduced the content of butyrate acid (BA) and ammoniacal nitrogen/total nitrogen (NH 3 -N/TN) (P<0.01). The most significant nutritional effect (decrease or increase) was observed when naked oats and alfalfa were mixed in 2:1 ratio. The content of dry-matter (DM) and water-soluble carbohydrate (WSC) had significant change (P<0.01) and the content of crude ash (Ash) also had significant change (P<0.05), and other nutrient contents had no significant change (P>0.05) in wilted treatments. With the increase of alfalfa in mixed silage, the content of crude protein (CP) was significantly increased (P<0.01) and the content of WSC and neutral detergent fiber (NDF) were decreased (P<0.05), and other nutrient contents had no significant change (P>0.05). The interaction of wilted and mixed ratio showed significant effect on pH value (P<0.05), the content of LA (P<0.01), PA (P<0.05) and BA (P<0.01), and had no significant effect on the contents of AA and NH 3 -N/TN (P>0.05). Sensory evaluation revealed that fermentation quality and nutritional composition of mixed silages of naked oats and alfalfa were better than alone, and the quality of wilted silages was better than fresh silages.

Silage fermentation, chemical composition and ruminal degradation of king grass, cassava foliage and their mixture

“…In addition, CP content was higher in mixed silage with increased CF ratio, because the CP of CF material is high. This is consistent with the previous reports on Napier grass-phasey bean silage, Chinese wildrye-alfalfa silage and naked oats-alfalfa silage (Ge et al, 2015;Pan et al, 2014;Yunus et al, 2001).…”

“…Combination of gramineae grasses with foliage or legume is one of the effective methods for the preparation of high-quality silage (Bureenok, Sisaath, Yuangklang, Vasupen, & Schonewille, 2016;Feng et al, 2012;Ge, Yang, & Liu, 2015;Muhammad, Baba, Mustapha, Ahmad, & Abdurrahman, 2008;Pan et al, 2014;Ridwan et al, 2015). The KG is a popular animal feed in tropics because it has high yield and good palatability.…”

An investigation on improved source population for the alfalfa (Medicago sativa L.) breeding

“…Three-year average ADF contents of alfalfa genotypes indicated that Yesilova-1 (30.86%), Keciborlu-3 (30.50%), Cay-2 (30.98%), Huyuk-1 (31.09%), Bucak-3 (31.12%), K.Agac-3 (31.59%) and Yalvac-3 (31.67%) genotypes had lower ADF contents than the other alfalfa genotypes (between 34.36-30.91%). Alfalfa genotypes viz., Egirdir-2 (42.06%), Yalvac-3 (41.93%), Cay-1 (41.93%), Uluborlu-1 (41.87%), Suhut-1 (41.79%), Cay-2 (41.72 %), Keciborlu 3 (42.17%), Aksehir-2 (42.33 %), Sandikli-1 (42.41 %) Keciborlu 1 (42.45%), G.Dost-1 (42.54 %), Yesilova-1 (42.55 %) Bucak-3 (42.75 %), Huyuk-1 (42.90 %), Sandikli-3 (42.99 %), Aksehir-1 (43.07 %), Karamanli-1 (43.07 %), Yenisar-2 (43.14 %) and Cay-3 (43.15 %) alfalfa genotypes had lower NDF contents than the other alfalfa Jian et al, 2015;Kavut andAvcıoglu, 2015 Yuksek et al, 2016;Ahmad et al, 2016;Min, 2016;Malushi et al, 2017). Changes in harvest time with varieties and ecological factors have been shown to be effective on the ratio of ADF and NDF (Rimi et al, 2012), and genetic factors have also been implicated in alfalfa fiber content (Katic et al, 2008).…”

Chemical composition of alfalfa silage with waste date and its feeding effect on ruminal fermentation characteristics and microbial protein synthesis in sheep

“…Alfalfa ( Medicago sativa L.) with high nutritive value is used primarily as major component of diets for high‐producing dairy cows (Schmidt et al., ) but also for horses, beef cattle, sheep, chickens, turkeys and other farm animals (Singh, ). Legumes such as alfalfa have greater buffering capacity than corn silage due to their high protein and mineral content, which means it takes more acid to lower the pH of legume silage (Jian et al., ). Therefore, it is necessary to use some additives to increase the supply of available carbohydrate substrates for the growth of lactic acid bacteria or to inhibit the activity of aerobic bacteria and decrease the loss of water soluble carbohydrate (WSC) in the early stage of ensilage (Shao et al., ).…”