Effects of glycerol and chestnut tannin addition in cassava leaves(Manihot esculentaCrantz) on silage quality andin vitrorumen fermentation profiles

Abstract

The effects of glycerol and chestnut tannin addition on non-ensiled and ensiled cassava leaves which were then incubated in an in vitro rumen system were investigated to evaluate the ensiling characteristics and fermentation profiles, respectively. Both non-ensiled and ensiled cassava leaves were prepared using laboratory-scale minisilos with 4 different treatment types of additives. The treatments were Control (cassava leaves without additive [S0]), Cassava leaves + 3% dry matter (DM) of glycerol (SG), Cassava leaves + 3% DM chestnut tannin (ST), and Cassava leaves + 3% DM glycerol + 3% DM chestnut tannin (SGT). The cassava leaves silage recorded with high concentration of lactic acid, negligible amount of butyric acid, and low concentration of ammonia-N, demonstrates a well-preserved silage quality after 4 weeks fermentation. The in vitro total gas production and volatile fatty acid (VFA) concentration did not differ between the treatment groups, but the in vitro dry matter digestibility (IVDMD) and the in vitro organic matter digestibility (IVOMD) increased after the ensiling process. The addition of glycerol alone or in combination with chestnut tannin showed propiogenic property in the non-ensiled cassava leaves. Chestnut tannin, when added singly or in combination with glycerol, reduced the ammonia-N and iso-VFA concentration in the ensiled cassava leaves. Furthermore, the addition of glycerol and/or chestnut tannin improved some of the silage quality and showed no detrimental effects on the in vitro rumen fermentation profiles.

Effects of Bovine Pichia kudriavzevii T7, Candida glabrata B14, and Lactobacillus plantarum Y9 on Milk Production, Quality and Digestive Tract Microbiome in Dairy Cows

“…Hence, the yeast might be related to the improvement in lactation performance of ruminants. Silage could be fermented to produce large amounts of lactic acid during the formation [ 32 ]. This experimental feed contained a large amount of silage, which means the lactic acid level in the control and experimental groups will not change obviously due to the ingestion of Lactobacillus plantarum Y9.…”

Silage fermentation, chemical composition and ruminal degradation of king grass, cassava foliage and their mixture

“…Most of gramineae grasses were low in nutritional value as they have high moisture and fiber content but low protein content. In contrary, legume and foliage normally have low moisture and high protein content (Li, Zhou, Pan et al, ; Li, Zhou, Zi et al, ; Syahniar, Ridla, Jayanegara, & Samsudin, ). Their mixtures as silage have good fermentation quality and balanced nutrients.…”

Lactobacillus buchneri and molasses can alter the physicochemical properties of cassava leaf silage

“…Forty-eight samples were prepared, with three replicate samples from each treatment. Samples treated with different additives were vacuum-packed in strong polythene bags in triplicate and stored in the laboratory at room temperature between 27 °C–31 °C for 28 days [ 17 ]. We expect all fermentation phases to occur within the first 28 days of ensiling.…”