Temperate forages ensiled with molasses or fresh cheese whey: Effects on conservation quality, effluent losses and ruminal degradation

Cajarville, Cecilia; Britos, A.; Garciarena, D.; Repetto, José Luis

doi:10.1016/j.anifeedsci.2011.09.016

Cited by 16 publications

(13 citation statements)

References 18 publications

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“…After 30 days of ensiling, ensiling oat straw with perennial ryegrass improved fermentation quality, indicated by higher LA concentration and lower VFAs and AN concentrations. This is in agreement with previous study reported by Cajarville et al (2012) who suggested that carbohydrate-rich materials could stimulate LA fermentation and accelerate growth of LAB. Based on the criteria of good silage: a pH value of 4.2 or less, a value of less than 10 g kg -1 DM for BA (Nilsson and Nilsson 1956) and higher conversion efficiency of WSC to LA (Parker and Crawshaw 1982).…”

Section: Discussionsupporting

confidence: 94%

“…This is in agreement with previous study reported by Cajarville et al . () who suggested that carbohydrate‐rich materials could stimulate LA fermentation and accelerate growth of LAB. Based on the criteria of good silage: a pH value of 4.2 or less, a value of less than 10 g kg –1 DM for BA (Nilsson and Nilsson ) and higher conversion efficiency of WSC to LA (Parker and Crawshaw ).…”

Section: Discussionmentioning

confidence: 99%

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Inclusion of wet hulless‐barley distillers’ grains in mixed silage enhances fermentation and in vitro degradability in Tibet

et al. 2016

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In two experiments conducted over a 2‐year period, oat straw was ensiled with different levels of perennial ryegrass and wet hulless‐barley distillers’ grains (WHDG) to improve utilization efficiency of oat straw as ruminants feed. Firstly, oat straw was ensiled with varying proportions of perennial ryegrass (0, 20, 40 or 60% of fresh weight [FW]). The lactic acid (LA) and lactic/acetic acid (LA/AA) were increased (L, Q, P < 0.01) whereas pH value, propionic acid, butyric acid and volatile fatty acids were decreased (L, Q, P < 0.01) with increasing perennial ryegrass levels. From the perspective of maximum use oat straw, it was suggested that 40% perennial ryegrass inclusions was proper for further study. Then, mixtures of oat straw and perennial ryegrass (60/40) were ensiled with WHDG at 0, 100, 200 or 300 g kg–1 FW (defined as WHDG0, WHDG100, WHDG200 and WHDG300, respectively), the fermentation characteristics and in vitro rumen degradability were analyzed. The dry matter (DM) and pH value declined (L, Q, P < 0.01), while the LA increased (L, Q, P < 0.01) with the increase of WHDG ratios. The inclusion of WHDG significantly decreased ammonia nitrogen concentrations (L, Q, P < 0.01). The crude protein content linearly increased (P < 0.01), whereas the acid detergent fiber (ADF) content linearly decreased (P < 0.01) with increasing levels of WHDG. The WHDG inclusion significantly increased in vitro neutral detergent fiber degradability (L, Q, P < 0.01) with the highest value in WHDG200. The in vitroDM and ADF degradability had a Q effect (P < 0.01) in response to increasing WHDG levels. Overall inclusion of WHDG can improve the fermentation and in vitro degradability of mixed silages of oat straw and perennial ryegrass.

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Section: Discussionsupporting

confidence: 94%

Section: Discussionmentioning

confidence: 99%

Inclusion of wet hulless‐barley distillers’ grains in mixed silage enhances fermentation and in vitro degradability in Tibet

et al. 2016

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“…Moreover, Ventura-Canseco et al [25] used cheese whey and sugarcane molasses in combination with lemongrass leaves exhausted from their essential oil to produce silage and found out that the produced silage had a 2.8% total acidity as lactic acids per dry matter, while, in our case, the same figure expressed on dry matter is about two-fold higher due to the optimization of the composition. Furthermore, Cajarville et al [26] reported that the use of fresh cheese whey in the ensilage of temperate forages is desirable, as it increases the DM degradability. Mariotti et al [27] used whey obtained by ricotta cheese production, which has got a high lactose content.…”

Section: Results On the Application Of The Developed Bioactive Silage By Inclusion In Broilers Nutritionmentioning

confidence: 99%

Optimization of the Composition of a Novel Bioactive Silage Produced by Mixing of Ground Maize Grains with Olive Mill Waste Waters, Grape Pomace and Feta Cheese Whey

et al. 2021

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In this work, the production of a novel and sustainable silage was realized and optimized. Three agro-industrial wastes produced in bulk: olive mill wastewater (OMWW), grape pomace (GP) and de-proteinized feta cheese whey (DFCW) were mixed with coarsely ground maize grains, and the mixture was inoculated with commercial lactic bacteria starter culture and fermented for 30 days under anaerobic conditions to obtain silage. Sixty-seven recipes with varying compositions of the three agro-wastes were ensilaged, and four silage quality indices: pH value, % acidity as lactic acid, total lactobacillus count (cfu/g) and total yeast and mold count (cfu/g) were monitored throughout the ensilage process, and the obtained data were used to perform multicriteria optimization of the silage composition. The optimization target was to simultaneously maximize the pH drop, % total acidity as lactic acid and lactobacillus count while minimizing the count of undesirable yeasts and molds. Following this optimization strategy, it was found that the best composition of the mixture of all three tested agro-industrial wastes to obtain a high-quality silage was the one containing: 20% w/w GP, 60% w/w OMWW and 20% w/w feta cheese whey. Finally, the produced silage was tested in broilers’ nutrition and by 10% w/w inclusion in the feed, which led to the production of high added-value bioactive meat rich in ω-3 fatty acids and with high antioxidant capacity.

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“…Molasses contains high amounts of easily digestible sugar which makes it highly nutritional and is considered as an energy resource in livestock nutrition (Hashemi, 1991). Cajarvill et al (2011) showed that addition of molasses with 15 g/kg and whey at levels of 20, 50 and 100 g/kg on moderate forage silage, increased lactic acid production and decreases pH of silage. Adding molasses on potato hash silage improved fermentation, increased body weight, feed intake and improved FCR of fattening lambs (Nkosi and Meeske 2010).…”

Section: Introductionmentioning

confidence: 99%

Effects of adding whey and molasses on corn silage quality, growth performance and health of Simmental fattening calves

Fallah¹

2019

Journal of Livestock Science

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This study was conducted to evaluate the effects of adding whey and molasses on the physical and chemical quality of corn silage, growth performance and health of Simmental fattening calves. This study was carried out in a completely randomized design with 3 treatments and 5 replications for each treatment, and a total of 15 Simmental male calves. Three treatments were included in the study: Treatment 1: corn silage without any additive (control treatment), Treatment 2: corn silage with addition of 10% whey on a dry matter basis and Treatment 3: corn silage with addition of 10% molasses on a dry matter basis. The results of this study showed that addition of molasses and whey to corn silage, improves physical and chemical quality of corn silage. Adding whey and molasses decreased pH, Ash, ADF, NDF and increased DM, CP, OM and Flieg point of corn silage. There were no significant differences in body weight, feed intake and FCR among control and other treatment groups (P<0.05). Further results showed that, addition of molasses and whey to corn silage improved fecal score of Simmental male calves.

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Temperate forages ensiled with molasses or fresh cheese whey: Effects on conservation quality, effluent losses and ruminal degradation

Cited by 16 publications

References 18 publications

Inclusion of wet hulless‐barley distillers’ grains in mixed silage enhances fermentation and in vitro degradability in Tibet

Inclusion of wet hulless‐barley distillers’ grains in mixed silage enhances fermentation and in vitro degradability in Tibet

Optimization of the Composition of a Novel Bioactive Silage Produced by Mixing of Ground Maize Grains with Olive Mill Waste Waters, Grape Pomace and Feta Cheese Whey

Effects of adding whey and molasses on corn silage quality, growth performance and health of Simmental fattening calves

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