Effects of inoculation of high dry matter alfalfa silage on ensiling characteristics, ruminal nutrient degradability and dairy cow performance

Rizk, Charbel; Mustafa, A. F.; Phillip, L. E.

doi:10.1002/jsfa.2034

Cited by 20 publications

(14 citation statements)

References 33 publications

(34 reference statements)

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“…The pH in the control silage and silages made with formaldehyde or tannic acid was higher than 4AE5 ( Figure 1) after 4 d of ensiling. However, these pH values were within the range of previous reports for lucerne silage (Muck, 1987;Fairbairn et al, 1988;Salawu et al, 1999;Rizk et al, 2005) and several researchers (Ely et al, 1981;Kung et al, 1984) have reported well-preserved lucerne silage at a pH >4AE5. Fluctuations in silage pH during ensiling may have been due to high levels of proteolysis, which increases the buffering capacity of silages and further delays the attainment of a low stable pH (Oshima and McDonald, 1978;Papadopoulos and McKersie, 1983;Henderson, 1993).…”

Section: Discussionsupporting

confidence: 88%

Changes in the distribution of nitrogen and plant enzymatic activity during ensilage of lucerne treated with different additives

Guo

et al. 2007

Grass and Forage Science

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Effects of formic acid, formaldehyde and two levels of tannic acid on changes in the distribution of nitrogen (N) and plant enzymatic activity during ensilage of lucerne (Medicago sativa) were studied. Lucerne [300 g dry matter (DM) kg )1 forage] silages were prepared untreated (control) and with formic acid (4 g kg )1 DM), formaldehyde (1 g kg )1 DM) and two levels of tannic acid (20 and 50 g kg )1 DM) as additives. Inhibition of proteolysis by formic acid was more effective than the other additives during the first 7 d of ensiling. Tannic acid was as effective at inhibiting production of nonprotein-N, ammonia-N and free amino acid-N as formic acid and formaldehyde. However, increased concentrations of non-protein-N and free amino acid-N in silage from day 1 to 35 of ensiling were less with the higher level of tannic acid than that in the control and other additive-treated silages. Carboxypeptidase lost its activity slowly with increasing time of ensiling. At day 2, it still had 0AE79 of the original activity in the control silage. After 21 d of ensiling, high levels of carboxypeptidase activity, proportionately 0AE41, 0AE49, 0AE10, 0AE35 and 0AE30 of the original activity, remained in the control silage, and silages made with formic acid, formaldehyde, and low and high levels of tannic acid respectively. There were higher levels of activity of acid proteinase in formic acid-treated silage than in the control silage until day 2 of ensilage indicating that the reduction of proteolysis by formic acid was probably due to acidifying the forage below the pH optima of plant protease. Aminopeptidase activity in all silages declined rapidly after ensiling.

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Section: Discussionsupporting

confidence: 88%

Changes in the distribution of nitrogen and plant enzymatic activity during ensilage of lucerne treated with different additives

Guo

et al. 2007

Grass and Forage Science

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“…; Rizk et al . ). So the low pH values observed in all silages suggest that good fermentation occurred, and even if the pH value is above 4.5, alfalfa silage can still be well preserved (Ely et al .…”

Section: Discussionmentioning

confidence: 97%

Characterization of peptides in ensiled alfalfa treated with different chemical additives

Ding

Guo

Ataku

2013

Animal Science Journal

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Effects of different chemical additives on peptide composition in ensiled alfalfa (Medicago sativa L.) were investigated by using gel filtration and determination of N characteristics. The alfalfa silages were prepared untreated (control) or with formic acid, formaldehyde or tannic acid as additives at ensiling. All additives reduced non-protein N (NPN), ammonia nitrogen (NH3 -N) and amino acid N (AA-N) in the ensiled forage, and the most effective reduction of NPN and AA-N was observed in the formaldehyde-treated silages. Peptides in the control silage were mainly dipeptides to peptides with five amino acid residues. Most peptides in the formic acid-treated silage contained 4-12 amino acid residues. Although most peptides in the formaldehyde-treated silages contained 4-6 amino acid residues, there was a considerable proportion of peptides with 7-11 amino acid residues. Tannic acid had little effect on peptide size of ensiled alfalfa extract in which most peptides contained 5-6 amino acid residues. Peptide size in formic acid-treated alfalfa silage was greater than that in the other treatments. Addition of formic acid and formaldehyde not only increased the peptide concentration in alfalfa silage, but enlarged the peptide size.

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“…Due to the common and economical use of bunker silos in Iran, it is important that lucerne reaches the recommended DM content before being ensilaged, which usually necessitates wilting. Wilting moist lucerne may increase the lactate to acetate ratio and decrease effluent and spoilage (Whiter & Kung, 2001;Rizk et al, 2005). However, wilted grasses have an increased silage pH and a decreased lactic acid percentage (Umana et al, 1991;Gordon et al, 1999).…”

mentioning

confidence: 99%

“…However, wilted grasses have an increased silage pH and a decreased lactic acid percentage (Umana et al, 1991;Gordon et al, 1999). The importance of wilting, molasses and inoculants per se, on the forage nutritive value, is known (Luchini et al, 1997;Whiter & Kung, 2001;Rizk et al, 2005;Filya et al, 2007;Muck et al, 2007). However, the current information on how all these factors can collectively contribute to improving lucerne silage and rumen biochemistry is inadequate and inconclusive.…”

mentioning

confidence: 99%

The effects of wilting, molasses and inoculants on the fermentation quality and nutritive value of lucerne silage

Hashemzadeh¹,

Khorvash²,

Ghorbani³

et al. 2011

SA J. An. Sci.

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The objective was to determine the effects of wilting, molasses and inoculants on the biochemistry and in vitro and in situ digestion of lucerne silage. Lucerne containing 200 g/kg of dry matter (DM) was ensiled as fresh or wilted (370 g/kg DM). Molasses, at application rates of 0, 50 and 100 g molasses/kg DM, was added to the chopped lucerne. Within each molasses treatment, the lucerne was applied with distilled water or with the inoculants, Ecosyl or Lalsil. Wilting lucerne increased the silage DM and water soluble carbohydrates and decreased neutral detergent fibre, acid detergent fibre, ammonia and the acetate content of the silage. Adding 50 and 100 g molasses/kg to wilted lucerne and 100 g molasses/kg to fresh lucerne lowered the silage pH. Adding molasses to wilted lucerne increased the acetate content of the silage. In wilted but not in fresh lucerne both inoculants decreased the concentration of unavailable N in the silage. In wilted lucerne, Lalsil, but not Ecosyl, reduced the silage acetate level and in fresh lucerne both inoculants reduced the acetate level. Lalsil was more effective in wilted silages in improving the fermentation quality than Ecosyl. Both inoculants enhanced the 24-h rumen degradation of silage DM, with Lalsil being effective in wilted lucerne and Ecosyl in fresh lucerne. Molasses, at 100 g/kg, improved the in vitro silage organic matter digestion at 6, 8, 36 and 48 h post-incubation. It was concluded that inoculating lucerne crops with Lalsil improved the fermentation quality as well as nutritive value and lowered proteolysis. These effects were more pronounced in silage with a high DM content.

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Effects of inoculation of high dry matter alfalfa silage on ensiling characteristics, ruminal nutrient degradability and dairy cow performance

Cited by 20 publications

References 33 publications

Changes in the distribution of nitrogen and plant enzymatic activity during ensilage of lucerne treated with different additives

Changes in the distribution of nitrogen and plant enzymatic activity during ensilage of lucerne treated with different additives

Characterization of peptides in ensiled alfalfa treated with different chemical additives

The effects of wilting, molasses and inoculants on the fermentation quality and nutritive value of lucerne silage

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