Inoculant effects on the fermentation quality, chemical composition and saponin content of lucerne silage in a mixture with wheat bran or corn husk

Autor:	Risu Na, Zhongkuan Liu, Yidong Yu, Zhu Yu, Zhenyu Liu, Jipeng Tian
Rok vydání:	2018
Předmět:	biology Bran Silage Chemistry 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040201 dairy & animal science Husk Lactic acid chemistry.chemical_compound 040103 agronomy & agriculture 0401 agriculture forestry and fisheries Animal Science and Zoology Dry matter Fermentation Food science Microbial inoculant Lactobacillus plantarum Food Science
Zdroj:	Animal Production Science. 58:2249
ISSN:	1836-0939
Popis:	This study evaluated the effects of lactic acid bacteria inoculants on the fermentation quality and chemical composition of lucerne silage (A), a mixture of lucerne and wheat bran (A+WB), and a mixture of lucerne and corn husk (A+CH). The application rates of wheat bran in A+WB or corn husk in A+CH were 10%, 15%, and 20% of the whole fresh material. These different materials were treated with distilled water (Control), Lactobacillus plantarum 1 (LAB1), L. plantarum 2 (LAB2), L. plantarum 8 (LAB8) or a commercial inoculant (LALMAND) at a rate of 106 CFU/g of fresh forage. As the application rate of the by-products increased, the dry matter, lactate, propionate, and neutral detergent fibre (after heat-stable amylase treatment) contents increased, and the pH and the acetate, ammonia nitrogen, crude protein, and non-fibre carbohydrate contents decreased. The A+WB showed better fermentation quality than A and A+CH. The inoculants had beneficial effects on the silages, but the effects varied. The results indicate that the use of LAB1, LAB2, or LAB8 was better with A, whereas LALMAND was preferable for use with A+WB or A+CH. The saponin content decreased during ensiling and was positively correlated with the pH and the acetate and ammonia nitrogen content but negatively correlated with the dry matter content. The increase in the application rate of by-products and the addition of LALMAND further decreased the saponin content. Overall, the combined effects of the inoculants, by-products, and different application rates improved the fermentation quality and chemical composition and led to greater a reduction of saponin in lucerne silage, but the selection of suitable types and application rates of by-products and inoculants is essential.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c787f25038f51bc3abbee48acb3b01a2 https://doi.org/10.1071/an16407 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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