The effect of inoculant and sucrose addition on the silage quality of tropical forage legumes with varying ensilability

Effects of sucrose, formic acid and lactic acid bacteria inoculant on quality, <i>in vitro</i> rumen digestibility and fermentability of drooping wild ryegrass (<i>Elymus nutans</i> Griseb.) silage

“…Similar results were also reported by Nadeau et al (2000) and Contreras-Govea et al (2013). The absence of butyric acid content in treated silages might be due to the lowered pH inhibiting the growth and proteolytic activity of microorganisms such as Clostridia bacteria (Heinritz et al, 2012). Silage applied with sucrose in comparison to the control decreased NDF and ADF contents, and this was in agreement with the results obtained in previous studies (Guo et al, 2014).…”

“…pH values in all treatments, except S, were above 4.2, which is the critical value at or below which silages can be considered to be well preserved. It may suggest that silage fermentation was limited by low WSC content -similar results were previously reported by Lima et al (2010) and Heinritz et al (2012). Addition of LAB inoculant at abc -means with different superscripts within the same row are significantly different at P < 0.05; SEM -standard error of mean Table 3.…”

“…Appropriate additives can increase nutritional value and so have positive effect on silage quality (McEniry et al, 2014). For example, sucrose improved the silage quality by decreasing pH, dry matter (DM) loss and increasing lactic acid content, as it could provide fermentable substrates for lactic acid bacteria (LAB) (Heinritz et al, 2012). LAB play an important role in silage fermentation and its inoculants are often used to establish a desirable microbial flora in silage and to improve the fermentation quality.…”

The effect of cultivar, wilting and storage period on fermentation and the clostridial community of alfalfa silage

“…For the forages studied, initial WSC content was lower than 60-70 g/kg DM which was recommended as theoretical requirement to achieve well-preserved fermentation (Smith 1962). Heinritz et al (2012) reported that the fermentability coefficient which was based on chemical pre-condition of pre-ensiled materials (e.g. DM, WSC, BC, nitrate and tannin) predicted quite well the silage quality for a couple of materials.…”

“…Whiter and Kung (2001) reported similar findings in alfalfa silages with DM content of 300 and 540 g/kg. The formation of NH 3 -N reflects part of the proteolysis occurring during ensiling and is explained by plant enzymatic, clostridial and/or enterobacterial activity (Heinritz et al 2012). Because most plant proteolytic activity occurs within a relatively short period of time followed by a longer period of much reduced activity during ensiling (Heron et al 1989), proteolytic activity of microorganisms might has contributed to the production of NH 3 -N after a longer storage period.…”