Effects of whey powder on fermentation quality, nutritive value,
and digestibility of alfalfa silage

Özüretmen, Sema; Özelçam, Hülya; İpçak, Hasan Hüseyin

doi:10.22358/jafs/146345/2022

Cited by 6 publications

(6 citation statements)

References 18 publications

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“…Greater CP and lower cell wall content (NDF, ADF, and ADL) can often serve as indicators associated with high-quality forage ( Huang et al, 2019 ). Fresh whole-plant mulberry exhibited a CP content of 14.48% in this study, in line with values reported for traditional forage such as silage derived from alfalfa and soybean ( Ni et al, 2018 ; Özüretmen et al, 2022 ). The higher CP contents, together with the low ADF and NDF content observed in whole-plant mulberry, suggests that it may be a valuable protein-rich forage option for ruminants.…”

Section: Discussionsupporting

confidence: 90%

Formic acid enhances whole-plant mulberry silage fermentation by boosting lactic acid production and inhibiting harmful bacteria

Hao,

Jiang,

Wang

et al. 2024

Front. Microbiol.

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Mulberry has also been regarded as a valuable source of forage for ruminants. This study was developed to investigate the impact of four additives and combinations thereof on fermentation quality and bacterial communities associated with whole-plant mulberry silage. Control fresh material (FM) was left untreated, while other groups were treated with glucose (G, 20 g/kg FM), a mixture of Lactobacillus plantarum and L. buchneri (L, 106 CFU/g FM), formic acid (A, 5 mL/kg FM), salts including sodium benzoate and potassium sorbate (S, 1.5 g/kg FM), a combination of G and L (GL), a combination of G and A (GA), or a combination of G and S (GS), followed by ensiling for 90 days. Dry matter content in the A, S, GA, and GS groups was elevated relative to the other groups (p < 0.01). Relative to the C group, all additives and combinations thereof were associated with reductions in pH and NH3-N content (p < 0.01). The A groups exhibited the lowest pH and NH3-N content at 4.23 and 3.27 g/kg DM, respectively (p < 0.01), whereas the C groups demonstrated the highest values at 4.43 and 4.44 g/kg DM, respectively (p < 0.01). The highest levels of lactic acid were observed in the GA and A groups (70.99 and 69.14 g/kg DM, respectively; p < 0.01), followed by the GL, L, and GS groups (66.88, 64.17 and 63.68 g/kg DM, respectively), with all of these values being higher than those for the C group (53.27 g/kg DM; p < 0.01). Lactobacillus were the predominant bacteria associated with each of these samples, but the overall composition of the bacterial community was significantly impacted by different additives. For example, Lactobacillus levels were higher in the G, A, and GA groups (p < 0.01), while those of Weissella levels were raised in the L, GL, and GS groups (p < 0.01), Pediococcus levels were higher in the A and GA groups (p < 0.01), Enterococcus levels were higher in the G and S groups (p < 0.01), and Lactococcus levels were raised in the S group (p < 0.01). Relative to the C group, a reduction in the levels of undesirable Enterobacter was evident in all groups treated with additives (p < 0.01), with the greatest reductions being evident in the A, S, GA, and GS groups. The additives utilized in this study can thus improve the quality of whole-plant mulberry silage to varying extents through the modification of the associated bacterial community, with A and GA addition achieving the most efficient reductions in pH together with increases in lactic acid content and the suppression of undesirable bacterial growth.

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Section: Discussionsupporting

confidence: 90%

Formic acid enhances whole-plant mulberry silage fermentation by boosting lactic acid production and inhibiting harmful bacteria

Hao,

Jiang,

Wang

et al. 2024

Front. Microbiol.

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“…The increase in the DM could be linked with the high-DM content of the YAWP (960 g/kg, Table 1), but also the ability of the YAWP to improve silage fermentation by the promotion of lactic acid fermentation, the decrease in clostridial fermentation and proteolysis (discussed below). Similar results have been previously mentioned by the addition of whey powder in maize silage or alfalfa silage [17,18]. The increase in the DM content has been linked in higher feed intake by cattle [35,36].…”

Section: Discussionsupporting

confidence: 86%

“…The latter could highlight that the YAWP 5 and 10% addition properties inhibit the clostridial metabolic activity, further supporting the beneficial role of YAWP in silage preparation. The decrease in the butyric acid concentration has been previously reported by the addition of whey at 2 and 4% [17].…”

Section: Discussionsupporting

confidence: 73%

Section: Introductionmentioning

confidence: 99%

“…Byproducts from the food industry (e.g., molasses or cheese whey) have also served as alternative additives in ensiling processes [16,17]. Dairy byproducts, such as whey (produced by cheese), have been applied in alfalfa silage [17] and maize silage [18], improving the quality of silages, such as their chemical composition. Acid whey (produced from cheese) was used as a rehydration agent of maize grains, which resulted in the enhancement of the fermentation process and the aerobic stability of the feed after 30 days of ensiling [19].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Yogurt Acid Whey on the Quality of Maize Silage

Palamidi,

Paraskeuas,

Kotsampasi

et al. 2023

Fermentation

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The increasing popularity of Greek yogurt generates large amounts of acid whey worldwide. The use of yogurt acid whey in animal nutrition is limited. The aim of this study was to determine the effect of a yogurt acid whey powder (YAWP) addition to maize forage prior to ensiling on the nutritional, microbial and fermentation quality of maize silage. Depending on the addition level of the YAWP to maize forage, there were the following four experimental treatments: YAWP 0, 2.5, 5 and 10% w/w. An increasing YAWP inclusion level linearly increased the maize silage dry matter, crude protein and ash concentrations, whereas it reduced the crude fiber, neutral-detergent fiber and acid-detergent fiber concentrations. The silage pH decreased quadratically with the increasing YAWP level, with the lower plateau noted for the YAWP 5% addition. Concentrations of total bacteria in the silage and Lactobacillus spp. decreased linearly with the YAWP increase. The silage acetic acid content decreased linearly, whereas propionic acid, lactic acid and the ratio of lactic to acetic acid increased linearly with the increasing YAWP level. The ammonia-N content decreased linearly with the increasing YAWP level. In conclusion, the incorporation of the 5 and 10% YAWP addition in silage preparation improved the nutritional and fermentative quality of the produced silage.

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Effect of almond (Prunus dulcis) hull addition to corn silage on silage quality, silage fermentation properties and in vitro digestibility

S¹

2023

Medycyna Weterynaryjna

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This study aimed to determine the effects of the addition of almond hull to corn silage on silage quality, fermentation properties and in vitro organic matter digestion (IVOMD). While corn silage without additives constituted the control group in the study, silages with almond hull added at the levels of 0.5%, 1%, 1.5%, 2% and 2.5% formed the experimental groups.The addition of almond hull caused an increase in the IVOMD and metabolizable energy (ME) values of the silages compared to the control group. For all the experimental groups, the methane (CH4) values of the silages were lower than the values of the control group. The silage pH range of all silage groups was in the range of 3.62-3.70. The lactic acid (LA) and acetic acid (AA) values of the silages, on the other hand, were higher in all experimental groups compared with the values of the control group, and the highest values were observed in the group with the 1% almond hull addition. No propionic acid (PA), butyric acid (BA), or mold was detected in any of the silage groups. The yeast values, on the other hand, were lower in all silages that contained added almond hulls than the in the control group. The amount of CO2 produced in the silage groups decreased in parallel with the increase in almond hull. This study will enable more use and evaluation of almond hulls in animal nutrition due to its positive effect on fermentation.

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Effects of whey powder on fermentation quality, nutritive value, and digestibility of alfalfa silage

Cited by 6 publications

References 18 publications

Formic acid enhances whole-plant mulberry silage fermentation by boosting lactic acid production and inhibiting harmful bacteria

Formic acid enhances whole-plant mulberry silage fermentation by boosting lactic acid production and inhibiting harmful bacteria

Effect of Yogurt Acid Whey on the Quality of Maize Silage

Effect of almond (Prunus dulcis) hull addition to corn silage on silage quality, silage fermentation properties and in vitro digestibility

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