Protein degradation and ensiling characteristics of red clover and alfalfa wilted under varying levels of shade

Owens, Vance N.; Albrecht, Kenneth A.; Muck, R. E.

doi:10.4141/p98-034

Cited by 43 publications

(40 citation statements)

References 28 publications

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“…In our experiment, the NPN concentrations were not affected by wilting, in contrast to data reported for other legume crops (lucerne, crown vetch, red clover and sainfoin), where increases were observed during wilting 13, 16, 17. This was probably due to the rapid wilting that occurred at each stage of growth and which allowed > 300 g DM kg −1 to be attained in < 10 h. It is well known that proteolysis increases with extended wilting period, especially under humid atmospheric conditions 19. The phenological stage at harvest affected the TN, ammonia and free AA contents.…”

Section: Discussioncontrasting

confidence: 67%

Effect of the stage of growth, wilting and inoculation in field pea (Pisum sativum L.) silages. II. Nitrogen fractions and amino acid compositions of herbage and silage

et al. 2006

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The aim of the study was to investigate the effects of stage of maturity, wilting and inoculant application on proteolysis in field pea herbage and silage in northern Italy. Semi-leafless field peas were harvested at four progressive morphological stages (end of flowering, I; beginning of pod filling, II; advanced pod filling, III; beginning of ripening, IV). For each stage of growth, the herbage was field wilted to a dry matter (DM) content around 330 g kg −1 . The unwilted and wilted herbages were ensiled with (I) and without (C) a lactic acid bacteria (LAB) inoculant. The stage of growth significantly affected all the nitrogen fraction concentrations both in herbage and in silage. Extensive proteolysis took place in silages made at early morphological stages and characterised by a high crude protein content (around 240 g kg −1 DM), as shown by the non-protein nitrogen (NPN) value (around 700 g kg −1 total N or higher). Neither inoculum nor wilting helped to reduce the protein degradation in these silages. The level of proteolysis was reduced in silages made from the pod filling stage onwards where most of the protein was localised in the seed and a better fermentation pattern was observed. The amino acid (AA) composition of silages made at stage IV was close to that of fresh herbage, with minimal losses of nutritionally essential amino acids for ruminants.

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Section: Discussioncontrasting

confidence: 67%

Effect of the stage of growth, wilting and inoculation in field pea (Pisum sativum L.) silages. II. Nitrogen fractions and amino acid compositions of herbage and silage

et al. 2006

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“…Red clover usually has low initial DM contents and thick stems, and these features extend the period of wilting needed to reach the desired target DM (Owens et al ., ). As a result, in the present study, the DM contents at ensiling were generally lower for red clover than for ryegrass (Table ).…”

Section: Discussionmentioning

confidence: 97%

Effects of inoculants and wilting on silage fermentation and nutritive characteristics of red clover–grass mixtures

Krawutschke

Thaysen²,

Weiher

et al. 2012

Grass and Forage Science

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Various management practices (e.g. wilting, application of silage additives or adding a grass component) can be used to improve silage fermentation of pure red clover (Trifolium pratense L.). Therefore, the aim of this laboratory ensiling study was to investigate the effects of varying proportions of red clover and perennial ryegrass (100/0, 66/33, 33/66, 0/100) on silage quality during two consecutive years. In addition, two wilting levels [target dry matter (DM): 300 vs. 400 g kg−1] in combination with lactic acid bacteria (LAB) additives were tested. Herbage was ensiled, either untreated or inoculated with homofermentative LAB (low wilted) or homo‐ and heterofermentative LAB (high wilted). In most cases, lactic and acetic acid decreased as the proportions of ryegrass were increased. Data concerning ammonia‐N concentrations showed considerable differences between cuts and years. Silages treated with homofermentative LAB generally had high lactic acid and low final pH, whereas acetic acid and 1,2‐propanediol tended to be higher when homo‐ and heterofermentative LAB were applied. Inoculants had a positive effect on DM losses and ammonia‐N in only a few silages. Wilting decreased DM losses and fermentation acids at most cuts, irrespective of the grass/clover ratio in the herbage mixture. There was a strong year effect on the organic matter digestibility (DOM) of the silages. In conclusion, the optimal strategy for successful silage fermentation of red clover is the ensiling in mixtures with ryegrass. Furthermore, herbage should be wilted to a DM content of about 300–350 g kg−1. The application of LAB inoculants did not alter the DOM but did improve silage fermentation.

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“…Twenty grams of each silage sample was homogenized in a blender with 180 mL of distilled water for 1 min and then filtered through four layers of cheesecloth as described by Owens et al . (). The filtrate was used to measure pH (FiveEasy 20K, Mettler‐Toledo International Inc.), ammonia nitrogen (NH 3 ‐N) and organic acid contents.…”

Section: Methodsmentioning

confidence: 97%

The effects of stage of growth and additives with or without cellulase on fermentation andin vitrodegradation characteristics ofLeymus chinensissilage

Zhang

Yang

et al. 2015

Grass and Forage Science

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This study evaluated the effects of different combinations of added lactic acid bacteria and cellulase applied at two growth stages on chemical composition and in vitro rumen digestibility of Leymus chinensis silage. Fresh grass was harvested at early heading stage (S1) and late heading stage (S2), respectively, and ensiled with five additives: 200 U cellulase (C) kg−1 fresh matter (FM), 1 × 105 colony‐forming units (cfu) Lactobacillus plantarum (LP) g−1 FM, 1 × 105 cfu Lb. casei (LC) g−1 FM, LP+C, LC+C and a control (CK). Four replicates of each treatment were weighed into 5‐L plastic buckets, and the mini silos were stored at ambient temperature (~30°C) for 60 d. Leymus chinensis harvested at S2 showed relatively higher neutral detergent fibre content, coliform bacteria count and lower crude protein content than S1. All additives decreased the pH and ammonia nitrogen (NH3‐N) content of L. chinensis silage (P < 0·001) except C. LP+C and LC+C decreased fibre content and increased water‐soluble carbohydrate content (P < 0·001). The silages were further anaerobically incubated in vitro at 39°C for 48 h with buffered rumen fluids of lactating cows. Leymus chinensis harvested at S2 showed lower in vitro dry‐matter disappearance, NH3‐N, total volatile fatty acid (VFA) content and higher average gas production rate (P < 0·05) than S1. In conclusion, Leymus chinensis should not be harvested too late. Compared with other treatments, a combination of Lb. casei (LC) with cellulase resulted in better fermented silage, but further testing is needed to confirm its efficacy.

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Protein degradation and ensiling characteristics of red clover and alfalfa wilted under varying levels of shade

Cited by 43 publications

References 28 publications

Effect of the stage of growth, wilting and inoculation in field pea (Pisum sativum L.) silages. II. Nitrogen fractions and amino acid compositions of herbage and silage

Effect of the stage of growth, wilting and inoculation in field pea (Pisum sativum L.) silages. II. Nitrogen fractions and amino acid compositions of herbage and silage

Effects of inoculants and wilting on silage fermentation and nutritive characteristics of red clover–grass mixtures

The effects of stage of growth and additives with or without cellulase on fermentation andin vitrodegradation characteristics ofLeymus chinensissilage

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