Essential oil and apple pomace affect fermentation and aerobic stability of alfalfa silage

Besharati, Maghsoud; Palangi, Valiollah; Ghozalpour, V.; Nemati, Zabihollah; Ayaşan, Tugay

doi:10.4314/sajas.v51i3.11

Cited by 5 publications

(6 citation statements)

References 24 publications

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“…x FOR PEER REVIEW 3 of 14 branched-chain volatile fatty acids (BCVFA), ratio acetate to propionate (C2:C3), dry matter digestibility (DMD), and organic matter digestibility (OMD). [20] 2018 Alfalfa Cumin 300-500 Akinci and Onenc [21] 2021 Vetch-oat Cumin 200-500 Junior et al [22] 2019 Sugarcane Lemongrass 1000-3000 Duru [23] 2020 Alfalfa Lavender flower 5-20 Soycan-Onec et al [24] 2015 Field pea Origanum, Cinnamon, Mix (Origanum and Cinnamon) 400 Li et al [25] 2022 Mulberry Amomum villosum 5 Besharati et al [26] 2022 Alfalfa and apple pulp Mix (ricinoleic acid, cardol, cardanol) 500 Vaičiulien ė et al [27] 2022 Perennial ryegrass, Red clover, and Blue alfalfa Oregano and Thymol 20…”

Section: Database Developmentmentioning

confidence: 99%

“…However, some investigations revealed that EO supplementation reduced total VFA, dry matter digestibility, and organic matter digestibility [11]. There are also reports that EO supplementation did not affect rumen fermentation [12] but can increase the nutritional content of silage [13]. To generate a global conclusion, the differences in these results need to be further analyzed using statistical meta-analysis techniques by integrating data from each related study.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of Essential Oils as Additives during Fermentation of Feed Products: A Meta-Analysis

et al. 2023

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Essential oils (EOs) are secondary metabolites of plants with antimicrobial functions that can be used as silage additives, but their effectiveness has been inconsistent. Therefore, this study aimed to evaluate the effects of EOs as silage additives on nutritional quality, fermentative products, microbial population, and in vitro rumen fermentation. A total of 17 articles consisting of 113 studies (comparisons) were selected for meta-analysis. The results showed that EO supplementation increased several parameters of nutrient contents such as dry matter (DM), crude protein (CP), and ether extract (EE) (p < 0.05), but decreased crude fiber content and mold population (p < 0.05). EO supplementation also affected rumen fermentability, namely reduced gas production, organic matter digestibility, and some fermentation products such as total VFA, iso-butyrate, iso-valerate, acetic, and succinic acid (p < 0.05) but did not affect methane production. Sub-group analysis based on the source of EOs revealed that only cumin and oregano reduced mold population during ensiling (p < 0.05). These results showed that EO supplementation improved several nutrient qualities such as DM, CP, and EE, inhibiting mold growth and stabilizing rumen pH.

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Section: Database Developmentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Evaluation of Essential Oils as Additives during Fermentation of Feed Products: A Meta-Analysis

et al. 2023

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“…Silage enables anaerobic microbial fermentation to be dominated by lactic acid bacteria (LAB), which utilize water-soluble carbohydrates (WSC) to produce lactic acid (LA), reduce pH, and inhibit harmful microorganisms during ensilage process (Yang et al, 2020). Alfalfa (Medicago sativa L.) is a preferred perennial legume forage for livestock producers owing to its high nutritional value, especially its high crude protein (CP) concentration (Hartinger et al, 2019;Besharati et al, 2021;Netthisinghe et al, 2021). However, the second and third cuts of alfalfa in northern China are generally harvested during July and August, a period with an unreliable weather for alfalfa hay processing as it is in the rainy season.…”

Section: Introductionmentioning

confidence: 99%

Bacterial Community and Fermentation Quality of Ensiling Alfalfa With Commercial Lactic Acid Bacterial Additives

Qili

et al. 2022

Front. Microbiol.

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The aim of this study was to determine the effects of six common commercial lactic acid bacteria (LAB) additives [A1, Lactobacillus plantarum, L. buchneri, and Enterococcus faecalis; A2, L. plantarum and L. casei; A3, L. plantarum and L. buchneri; A4, L. plantarum, L. buchneri, L. casei, and Pediococcus acidilactici; A5, L. plantarum (producing feruloyl esterase); and A6, L. buchneri, P. acidilactici, β-glucanase, and xylanase] on the bacterial community and fermentation quality of alfalfa silage. Alfalfa was harvested at the squaring stage, wilted in the field for 24 h, and ensiled without any additives (Control) or with A1, A2, A3, A4, A5, or A6. Microbial counts, bacterial community, fermentation parameters, and nutritional composition were determined after ensiling for 90 days. The total abundance of LAB genera on alfalfa pre-ensiling was 0.38% in bacterial community. The abundances of Lactobacillus, Enterococcus, and Pediococcus in the Control silage were 42.18, 40.18, and 8.09% of abundance, respectively. The abundances of Lactobacillus in A1-, A2-, A3-, A4-, and A5-treatments were 89.32, 92.93, 92.87, 81.12, and 80.44%, respectively. The abundances of Pediococcus and Lactobacillus in A6-treatment were 70.14 and 24.86%, respectively. Compared with Control silage, LAB-treated silage had lower pH and less ammonia nitrogen and water-soluble carbohydrates concentrations (p < 0.05). Further, the A5- and A6-treatments contained lower neutral detergent fiber, acid detergent fiber, and hemicellulose than other treatments (p < 0.05). Overall, LAB genera were presented as minor taxa in alfalfa pre-ensiling and as dominant taxa in alfalfa silage. Adding LAB additives improved the fermentation quality and altered the bacterial community of alfalfa silage. The main bacterial genera in Control silage were Lactobacillus, Enterococcus, and Pediococcus. Lactobacillus dominated the bacterial communities of A1-, A2-, A3-, A4-, and A5-treatments, while Pediococcus and Lactobacillus were dominant bacterial genera in A6-treatment. Inoculating A5 and A6 degraded the fiber in alfalfa silage. It is necessary to ensile alfalfa with LAB inoculants.

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“…Especially for baled silage, since the degree of compaction of baled silage is often not as good as silo and storage silage (Broderick and Muck, 2009 ), it is easy to deteriorate and cause nutrient loss or animal poisoning (Driehuis et al, 2018 ; Penagos-Tabares et al, 2022 ). Adding fermentable carbohydrates to silage seems to be particularly effective for silage feed because they provide a source of sugar for LAB and are consumed in LA production (Besharati et al, 2021a ; Ke et al, 2023 ). Molasses contains a large amount of WSC, which can provide substrates for the growth of lactic acid bacteria to promote fermentation (Xie et al, 2021 ; Gül, 2023 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of Lactobacillus plantarum (L) and molasses (M) on nutrient composition, aerobic stability, and microflora of alfalfa silage in sandy grasslands

Peng,

Zhang,

Wei

et al. 2024

Front. Microbiol.

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The objective of this experiment was to investigate the effects of Lactobacillus plantarum and molasses on the nutrient composition, fermentation quality, bacterial count, aerobic stability, and microflora of alfalfa silage in sandy grasslands. The experimental treatments included control (CK), 106 CFU/g Lactobacillus plantarum (L), 5% molasses (M), and 106 CFU/g Lactobacillus plantarum + 5% molasses (LM). The nutrient composition, fermentation quality, bacterial count, aerobic stability, and microflora were determined after 14 days and 56 days of ensiling, respectively. The results showed that the addition of L, M, and LM reduced dry matter loss (DM), neutral detergent fiber (NDF), and acid detergent fiber (ADF) content, and increased water-soluble carbohydrates (WSC) and ether extract (EE) content, compared to the CK group. Meanwhile, more lactic acid (LA) and accelerated fermentation were observed, causing the pH value to drop below 4.5 in the L, M, and LM groups after 56 days of ensiling. The addition of L, M, and LM promoted lactic acid bacteria (LAB), and inhibited yeast. The addition of L significantly increased the content of acetic acid (AA). In terms of microflora, the addition of L, M, and LM made Firmicutes become the dominant bacterial phylum earlier, while Lactobacillus, Weissella, and Pediococcus had a higher abundance. According to the result of Pearson's correlation, there is a very significant negative correlation between pH value and Lactobacillus (P < 0.01) and a very significant positive correlation between pH value and Lactococcus, Enterobacter, Enterococcus, and Leuconostoc (P < 0.01), which may be inhibited by Lactobacillus under the decreased pH value. The results of the prediction of microbial genes indicated that the addition of M could enhance the carbohydrate metabolism and membrane transport metabolism, which may contribute to LA production by LAB metabolism. In general, L, M and LM all improved the fermentation quality and reduced the loss of nutrients to varying degrees, but considering the fermentation quality, the overall effects of M and LM were better than L. M and LM are recommended to be used as silage additives in the process of alfalfa silage in sandy grasslands to improve the quality.

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Essential oil and apple pomace affect fermentation and aerobic stability of alfalfa silage

Cited by 5 publications

References 24 publications

Evaluation of Essential Oils as Additives during Fermentation of Feed Products: A Meta-Analysis

Evaluation of Essential Oils as Additives during Fermentation of Feed Products: A Meta-Analysis

Bacterial Community and Fermentation Quality of Ensiling Alfalfa With Commercial Lactic Acid Bacterial Additives

Effects of Lactobacillus plantarum (L) and molasses (M) on nutrient composition, aerobic stability, and microflora of alfalfa silage in sandy grasslands

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