Effect of chemical and biological preservatives and ensiling stage on the dry matter loss, nutritional value, microbial counts, and ruminal in vitro gas production kinetics of wet brewer’s grain silage

Abstract

This study evaluated the effects of chemical and biological preservatives and ensiling stage on spoilage, ruminal in vitro fermentation, and methane production of wet brewer’s grain (WBG) silage. Treatments (TRT) were sodium lignosulfonate at 10 g/kg fresh WBG (NaL1) and 20 g/kg (NaL2), propionic acid at 5 g/kg fresh WBG (PRP, 99%), a combination inoculant (INO; Lactococcus lactis and Lactobacillus buchneri each at 4.9 log cfu/fresh WBG g), and untreated WBG (CON). Fresh WBG was treated and then ensiled for 60 d, after which mini silos were opened and aerobically exposed (AES) for 10 d. Data were analyzed as a RCBD (5 blocks) with a 5 TRT × 3 stages (STG; Fresh, Ensiled, and AES) factorial arrangement. Results showed that Ensiled PRP-treated WBG markedly preserved more water-soluble carbohydrates and starch than all other Ensiled TRT (P<0.001). Dry matter losses of Ensiled PRP-treated WBG were 48% lower than all other Ensiled TRT (P=0.009) but were not different than CON in AES (P=0.350). Due to its greater concentration of digestible nutrients, PRP-treated AES was less aerobically stable than CON (P=0.03). Preservation was not improved by INO, NaL1 or NaL2 but the latter prevented the increase of neutral detergent fiber across STG (P=0.392). Apparent in vitro DM digestibility (IVDMD) decreased only in Ensiled CON, INO and NaL1 relative to Fresh WBG and AES NaL2 had greater IVDMD than all other AES TRT (P≤0.032). In vitro ruminal fermentation of Fresh WBG resulted in a greater methane concentration and yield than the other STG (P<0.033). In conclusion, PRP was the most effective at preserving WBG during ensiling but failed to improve aerobic stability under the conditions tested.

Dairy Farming Conditions and Utilization Levels of Liquid Brewers’ Yeast in Kenya

“…Westendorf and Wohlt [26] pointed out that the chief concern about the use of LBY relates to spoilage, which results in a less palatable product that may cause P. A. O. Alaru et al Open Journal of Animal Sciences health concerns to animals. The application of cost-effective preservatives may be a viable approach to preventing nutrient losses [10]. However, more precaution is necessary regarding food preservatives to avoid residual effects on animal by-products.…”

“…Liquid brewers' yeast is the second most abundant by-product from the brewery and distillery industries. It also has rich nutritional composition, making it a valuable feed for cattle [10]. The by-product is usually discarded into the environment as a waste product, causing water bodies pollution and increasing the biological oxygen demand (BOD).…”

Exploring Lactobacillus plantarum on Fermentation Quality, Gas Emissions, and In Vitro Digestibility of Different Varieties of Litchi Leaves Silage

“…First all of 20 g silage samples were mixed with 180 mL sterilized saline water, and serially diluted. The lactic acid bacteria and coliform bacteria were cultured on MRS agar plate and VRBA agar plate, respectively; yeasts and molds were counted on Rose Bengal Agar after being incubated at 28 • C for 2 days under aerobic condition [16,17]. To determine fermentation parameters, the sample (20 g) was mixed with 180 mL sterile water and kept at 4 • C overnight and then filtered via filter paper.…”