Evaluation of the phytosanitary, fermentative and nutritive characteristics of the silage made from crude artichoke (Cynara scolymus L.) by-product feeding for ruminants

Meneses, M.; Megías, M. D.; Sánchez, Josefa Madrid; Martínez-Teruel, A.; Hernández, Fuensanta; Oliva, J.

doi:10.1016/j.smallrumres.2006.05.008

Cited by 44 publications

(46 citation statements)

References 12 publications

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“…Lactic acid is the most effective acid for reducing silage pH thereby conserving the high quality of the forage. The ensiled forages with higher lactic acid concentrations tend to be more nutritive, more palatable and sweet smelling, which results in greater nutrient intake (Meneses et al 2007). The lactic acid concentration usually falls when the forage water content and the amount of oxygen trapped in the ensiled forage during filling of the silo are high, resulting in the growth of facultative aerobic micro-organisms, such as coliforms (Stefanie et al 2000).…”

Section: Resultsmentioning

confidence: 99%

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Fermentative and nutritive quality of banana by-product silage for goats

Álvarez¹,

Méndez²,

Martínez-Fernández

2014

Journal of Applied Animal Research

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This study was carried out to ascertain the ensiling capacity of fresh banana packaging industries by-products and the chemical composition and fermentative characteristics of the silage. Ensilability parameters were analysed in five different combinations [100% green banana (GB), 100% bunch (b), 30% GB-70% b, 50% GB-50% b and 100% ripe banana (RB)]. Subsequently, according to ensilability results, three combinations were selected [100% GB, 50% GB-50% b, 50% GB-50% b + additives, 10% molasses and 7% beet pulp] in order to assess the quality and stability over time of the experimental banana microsilages. The 50% GB-50% b combination showed the acceptable silage characteristics but requires certain additives to improve the fermentative process. The combination with better results, when assessed for quality and stability during the preservation process, was 50% GB-50% b + additives allowing to increase the initial dry matter (DM) and soluble sugars. This combination showed a good aptitude for ensilage, having a pleasant smell and good visual characteristics. The banana by-product showed moderate silage DM (20-30%) and organic matter (85-94%) content and low protein and fibre values. The chemical composition did not vary significantly along the conservation process. The three combinations of banana by-product silage studied presented a moderate DM content and a low protein value, with lower values in the 50% GB-50% b.

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Section: Resultsmentioning

confidence: 99%

“…During ensilage process, lactic acid bacteria ferment carbohydrates of the fresh forage or by-products, producing lactic acid and volatile fatty acids (VFAs) which lower the pH and so help preserve the material (Meneses et al 2007). …”

Section: Introductionmentioning

confidence: 99%

Fermentative and nutritive quality of banana by-product silage for goats

Álvarez¹,

Méndez²,

Martínez-Fernández

2014

Journal of Applied Animal Research

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“…Silage of good quality should have a much lower pH than the original product (Meneses et al, 2007). Lemongrass silage was a pH 9.2 at the beginning of the experiment and 4.1 after 5 d (Table 3).…”

Section: Silage Qualitymentioning

confidence: 99%

Sugarcane Molasse and Whey as Additives in the Silage of Lemongrass (Cymbopogon citratus [DC.] Stapf) Leaves

Ventura-Canseco

Nunez

Abud‐Archila

et al. 2012

Chilean J. Agric. Res.

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After extraction of essential oil from lemongrass (Cymbopogon citratus [DC.] Stapf) leaves by steam distillation (heat treatment), large amounts of organic wastes are obtained. This by-product could easily be used as animal feed. The potential of sugarcane molasse and whey as additives to ensile lemongrass leaves was investigated. The vegetative material was obtained after essential oils were extracted from lemongrass leaves with steam distillation. Lemongrass leaves were chopped, mixed with sugarcane molasse and whey, placed in cylindrical plastic containers, hermetically closed. The experimental design for pH optimization was a response surface 3-level factorial design 3 2 with three replicates. Sugarcane molasse at 5, 10 and 15% (w/w) and whey at 20, 25 and 30% (w/w) were used. The pH of the silage decreased significantly in each treatment, but it was faster when sugarcane molasse was added. The lactic acid concentration was 2.8 g kg -1 DM in silage amended with 15% molasse plus 25% whey and was higher than in silage supplemented with commercial additive after 15 d. In conclusion, it was shown that lemongrass leaves obtained as by product after extracting essential oils can be effectively ensiled with whey and sugarcane molasse as additives inducing a faster production of lactic acid.

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“…The marked seasonality of vegetables reduces the availability of these foods for much of the year and their high water content makes them a food with a short shelf life. Previous studies have shown that the silages of these by-products meet the fermentative conditions that ensure the nutritional and safety quality necessary to be part of the ration of small ruminants [1][2][3], and it allows their conservation for long periods of time (up to 200 days, according to [3]). The references found in the literature on the effect of silage consumption of these by-products in sheep on the milk quality and composition and the health status of the animals are scarce, but indicate their suitability for this purpose [1,[4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Short-Term Effect of the Inclusion of Silage Artichoke By-Products in Diets of Dairy Goats on Milk Quality

Monllor

Romero

Sendra

et al. 2020

Animals

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Artichoke by-products represent a high amount of waste whose removal entails several costs. Moreover, feed is the main cost in a farm. So, including these by-products in ruminant diets would lower feed costs. Two experiments were conducted to evaluate the effect of two levels of inclusion, 12.5% and 25.0%, of two silages of artichoke by-products (artichoke bracts, AB and artichoke plant, AP) in the diet of goats on the milk yield, composition and quality and on the metabolic profile of the animals. AB presented the lowest blood urea content and there were no differences in milk yield in the two experiments. However, with 25.0% of silage by-product in the diet, a higher fat content was observed in AB and of protein in AP, as well as this treatment showing a slightly higher Se content. Regarding the milk lipid profile, milk from 12.5% of AP treatment presented a higher PUFA content. In conclusion, the use of silage artichoke by-products in dairy goat diets does not jeopardise milk yield and quality and health status of animals and, from a nutritional point of view for human health, a slightly better mineral and lipid profile is observed in milk from AP treatments.

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Evaluation of the phytosanitary, fermentative and nutritive characteristics of the silage made from crude artichoke (Cynara scolymus L.) by-product feeding for ruminants

Cited by 44 publications

References 12 publications

Fermentative and nutritive quality of banana by-product silage for goats

Fermentative and nutritive quality of banana by-product silage for goats

Sugarcane Molasse and Whey as Additives in the Silage of Lemongrass (Cymbopogon citratus [DC.] Stapf) Leaves

Short-Term Effect of the Inclusion of Silage Artichoke By-Products in Diets of Dairy Goats on Milk Quality

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