Effects of lactic acid bacteria inoculant on quality, fermentation profile and nutritive value of alfalfa silage at different ensiling period

Aktürk, Bunyamin; Gümüş, Hıdır

doi:10.33988/auvfd.624047

Cited by 4 publications

(6 citation statements)

References 33 publications

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“…The high sugar content of silages allows fermenting of them by the LAB population of silages and yielding lower pH results. The decrease in pH has also been reported by Filya and Sucu (2007) and Aktürk and Gümüş (2020).…”

Section: Discussionsupporting

confidence: 84%

Is It Possible to Improve the Fermentation and Nutritional Quality of Wheat Straw Silage by Replacing Commercial Inoculant with Kefir?

Okuyucu

Esen

2022

Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi

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The current study aimed to determine fermentation quality, aerobic stability, and enzyme soluble organic matter (ELOS) of wheat straw silage by replacing homofermentative ( HM ) and homofermentative+heterofermentative ( HM+HT ) lactic acid bacteria (LAB) inoculants with kefir as silage additives. For this purpose, commercially available Biotal Plus II ( HM LAB), Biotal Buchneri 500 ( HM+HT LAB), and MYStarter KF (KF) were used as silage additives. Four kg of wheat straw, about 400 g/kg, and 6.0 log cfu of inoculants or kefir were used in each treatment group and replicate. Including the control group (CON), a total of 12 laboratory-type silos (3 replicates and 4 groups) were opened after 45 days. The dry matter (DM), crude ash (CA), acid detergent lignin (ADL), and water-soluble carbohydrate contents of silages were not affected by the addition of HM LAB, HM+HT LAB, and KF (P>0.05). The KF group had the lowest pH value (4.32), NH3-N content (71.97 g/kg TN), and higher lactic acid content (43.11 g/kg DM). The crude protein (CP) ratio was decreased in HM LAB (5.95%) and HM+HT LAB (5.63%) groups and increased in the KF group (4.54%, P<0.001). An improvement (by lowering 17.02%) of NDF was only observed in the KF group (P<0.001). The ELOS and ME in HM LAB, HM+HT LAB, and KF groups were increased (P<0.001). The lowest carbon dioxide (3.42 g/kg DM) and yeast (5.50 log10 cfu/g) were observed in the KF and CON group, respectively. According to research findings, kefir could be an alternative silage additive to commercially available inoculants and could improve wheat straw silage's nutritional quality instead of them.

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Section: Discussionsupporting

confidence: 84%

Is It Possible to Improve the Fermentation and Nutritional Quality of Wheat Straw Silage by Replacing Commercial Inoculant with Kefir?

Okuyucu

Esen

2022

Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi

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“…Our study determined that the lowest pH levels during the 60th-day fermentation were in Group A (14.86%) (Table 4). In comparison, the highest NH 3 -N level was found in Group A, with 9.08%, which was significantly higher than the other groups (p < 0.017) (Table 7) (Aktürk & Gümüş, 2020). This situation has shown that adding sumac and molasses (Yakisir & Aksu, 2019) reduces proteolysis in silage fermentation, thereby partially reducing the formation of undesirable NH 3 -N in silage and positively affecting silage fermentation.…”

Section: Discussionmentioning

confidence: 90%

“…It was also reflected in the physical properties of the silages. The lowest Flieg scores of the silages were determined in the A group and significantly lower than the other groups ( p < 0.01) (Aktürk & Gümüş, 2020). Proteins are hydrolyzed to peptides, amino acids and ammonia by plant proteases and microbial activity.…”

Section: Discussionmentioning

confidence: 98%

“…The EE values of the groups (AS and ASM) added to alfalfa silage were significantly higher when compared to the other groups, which was associated with the high EE content of sumac (Canbolat et al, 2010). Obtaining different results in silages is attributed to the fact that protein degradation in plants is a complex biochemical process, and depending on the nature of the additive, the microorganisms responsible for peptide hydrolysis may be suppressed, and pH conditions may change concerning the prevention of protein degradation (Aktürk & Gümüş, 2020; Bai et al, 2020; Dong et al, 2017; Kim et al, 2017).…”

Section: Discussionmentioning

confidence: 99%

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An evaluation of the effectiveness of sumac and molasses as additives for alfalfa silage: Influence on nutrient composition, in vitro degradability and fermentation quality

Tatlı Seven,

Yıldırım,

Seven

et al. 2024

Animal Physiology Nutrition

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This study investigated the effects of sumac and molasses on nutrient composition, in vitro degradability and fermentation quality of alfalfa silage. Alfalfa was ensiled in quadruplicate in vacuum jars untreated group (A) or after the following treatments: sumac group at 10% (AS), molasses group at 5% (AM), and sumac (10%) and molasses (5%) group (ASM). Silos (n = 64) were stored for 0, 21, 45 or 60 days. The results showed that dry matter (DM) contents of the AS, AM and ASM groups were statistically higher than the control group (p < 0.001). Only on the 21st day of fermentation the crude ash content of the AS group was found to be significantly higher than the other groups (p < 0.05). In vitro, DM and organic matter degradation values of the AMS group increased significantly (p < 0.001). A significant decrease in alfalfa silage's pH values was determined with sumac and molasses additives (p < 0.001). The ammonia nitrogen (NH3‐N) values of the control, AS, AM and ASM groups at Day 60 were determined as 9.08%, 7.22%, 7.00% and 6.81% respectively (p < 0.05). The water‐soluble carbohydrate (WSC) values of all groups on the 60th day were significantly decreased compared to the 0th day (p < 0.001). When the groups were evaluated within themselves, there was a statistically significant difference between the 0th and 60th day lactic acid values. The acetic acid content of the A group on the 60th day was found to be significantly higher than the other groups (p < 0.01). There was a significant decrease in propionic acid levels on Days 21, 45 and 60 compared to Day 0 of fermentation (p < 0.001). The highest butyric acid (BA) level was determined in the A group on the 21st, 45th and 60th days of fermentation (p < 0.05). In conclusion, sumac prevents proteolysis depending on its tannin content. It improves silage fermentation positively thanks to its organic acid content, while the molasses additive is effective in silage fermentation, mainly depending on the WSC level. However, it was determined that neither additive could reduce the silage pH to the appropriate value ranges due to the low doses, and they could not mainly prevent the formation of BA.

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“…Whipped cream added to silage caused a decrease in the NDF content of alfalfa silage. The cell wall contents (ADF, NDF) of silage are important quality parameters, which affect the digestibility of alfalfa silage and animal performance (Aktürk, & Gümüş, 2020). Considering at DDM, DMI, RFV of the alfalfa from which the silages are made, it is seen that all silages except the control group have an advantage over dry grass.…”

Section: Table 3 Fermentation Quality Of Alfalfa Silagesmentioning

confidence: 99%

Effects of whipped cream addition on fermentation quality and relative feed value of alfalfa silage

Önenç,

Yayla,

Şerbetçi

2021

Semina: Ciênc. Agrár.

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This study aims to determine the effects of whipped cream addition to alfalfa on fermentation quality and relative feed value (RFV). Alfalfa harvested at the beginning of blooming (5th cutting) was withered under laboratory conditions for 48 hours. In the study, 4 different levels of whipped cream were used, and no additives were added to the control group. A total of 20 packages of silage were left for fermentation in a closed storage (16±2 °C) for 90 days, 4 repetitions for each group. As a results of this study dry matter (DM) contents of silages increased due to the increase in the level of whipped cream addition. pH of silages was decreased significantly in the groups that participated in 20 ve 30 g kg-1 of whipped cream compared to the control (P < 0.01). In these groups, crude protein (CP) amount was higher (P < 0,01), and ammonia nitrogen (NH3-N) was lower (P < 0.01) than control and other whipped cream groups. The water soluble carbohydrate (WSC) contents increased in parallel with the increase in the whipped cream level added to the alfalfa, and lactic acid (LA), as for that, was determined to be the highest (80.40 g kg-1 DM) level in the group with 30 g kg-1 whipped cream. In the same group, neutral detergent fiber (NDF: 383.1 g kg-1 DM) and acid detergent fiber (ADF: 245.4 g kg-1 DM) were observed to be at the lowest level, yeast numbers decreased similarly, enterobacter and mold did not develop, and RFV increased. According to the results obtained from the study, it was demonstrated that by adding 20 or 30 mg kg-1 of whipped cream to alfalfa, quality alfalfa silage could be obtained, and the waste whipped cream can be used as a silage additive and can be recycled to the economy.

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Effects of lactic acid bacteria inoculant on quality, fermentation profile and nutritive value of alfalfa silage at different ensiling period

Cited by 4 publications

References 33 publications

Is It Possible to Improve the Fermentation and Nutritional Quality of Wheat Straw Silage by Replacing Commercial Inoculant with Kefir?

Is It Possible to Improve the Fermentation and Nutritional Quality of Wheat Straw Silage by Replacing Commercial Inoculant with Kefir?

An evaluation of the effectiveness of sumac and molasses as additives for alfalfa silage: Influence on nutrient composition, in vitro degradability and fermentation quality

Effects of whipped cream addition on fermentation quality and relative feed value of alfalfa silage

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