Fermentation and Proteolysis During the Ensilage of Wilted and Unwilted Diploid and Tetraploid Red Clover

Purwin, Cezary; Pysera, Barbara; Żuk‐Gołaszewska, Krystyna; Antoszkiewicz, Zofia; Gołaszewski, Janusz; Fijałkowska, Maja; Lipiński, Krzysztof

doi:10.5513/jcea01/12.1.897

Cited by 3 publications

(3 citation statements)

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“…Alfalfa and red clover are most widely used fodder legumes in the moderate climate zone (żuk-Gołaszewska et al 2010). Legumes have a high total protein content, a low water-soluble carbohydrate (WSC) content and high buffering capacity, which makes them difficult to ensile (Purwin et al 2011). Alfalfa and red clover need to be wilted before ensiling to improve silage quality.…”

Section: Introductionmentioning

confidence: 99%

Nitrogen fractions and amino acid content in alfalfa and red clover immediately after cutting and after wilting in the field

et al. 2014

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The aim of this study was to determine the composition of nitrogen fractions in alfalfa and red clover, which differ in proteolytic activity, and to evaluate the effect of wilting on changes in nitrogen fractions in alfalfa and red clover herbage. Total nitrogen was divided into protein and non-protein nitrogen, and the amino acid profile of protein was analyzed. Buffer-soluble nitrogen (BSN), including buffer-soluble protein nitrogen (BSPN) and non-protein buffer-soluble nitrogen (NPBSN), was determined. The NPBSN fraction was further subdivided into peptide nitrogen, amino acid nitrogen, neutral detergent-insoluble nitrogen (NDIN) and acid detergent-insoluble nitrogen (ADIN). Wilting in the field to 40% dry matter content (the swath was tedded once) did not reduce the total nitrogen content of alfalfa and red clover herbage, although it affected the concentration of the BSNfraction, in particular NPBSN, and free amino acid nitrogen. During alfalfa wilting, the soluble protein content decreased and the concentrations of non-protein nitrogen compounds increased, mostly due to an increase in free amino acid nitrogen. A reverse trend was observed during red clover wilting -the concentrations of non-protein nitrogen compounds decreased and soluble protein content increased. A decrease was also noted in peptide nitrogen, NDIN and ADIN. Wilting of alfalfa and red clover had no adverse effect on the amino acid profile of protein. The concentrations of essential amino acids that limit milk protein synthesis, i.e. Lys, Met, His and Arg, did not decrease. Legume wilting in the field contributes to an increase in the concentrations of soluble nitrogen in the plant material intended for ensiling.Key words: alfalfa, red clover, nitrogen fractions, amino acids, wilting. 724 ZAWARTOŚĆ fRAKCJI AZOTOWYCH ORAZ AMINOKWASÓW W ZIELONKACH Z LUCERNY I KONICZYNY CZERWONEJ BEZPOŚREDNIO PO SKOSZENIU ORAZ PO PODSUSZENIU NA POKOSACH AbstraktCelem pracy była charakterystyka składu frakcji azotowych w zielonkach z lucerny i koniczyny czerwonej, surowcach roślinnych różniących się potencjałem proteolitycznym, oraz ocena wpływu podsuszania na skład frakcji azotowych w tych zielonkach. Rozdzielono azot ogólny na azot białkowy i azot niebiałkowy oraz określono skład aminokwasowy białka. Ponadto określono związki azotowe rozpuszczalne w buforze (BSN), rozdzielono je na białkowe związki azotowe rozpuszczalne w buforze (BSPN) i niebiałkowe związki azotowe rozpuszczalne w buforze (NPBSN). We frakcji NPBSN wyodrębniono azot peptydowy oraz azot aminokwasowy, wydzielono także związki azotowe o niskiej rozpuszczalności (azot nierozpuszczalny w neutralnym detergencie -NDIN) i całkowicie nierozpuszczalne (azot nierozpuszczalny w kwaśnym detergencie-ADIN). Podsuszenie na pokosach do 40% suchej masy z zastosowaniem jednokrotnego zabiegu przetrzą-sania nie spowodowało ubytku azotu ogólnego w zielonkach z lucerny i koniczyny czerwonej, natomiast wpłynęło na koncentrację całej frakcji rozpuszczalnej w buforze, szczególnie jej części niebiałkowej, ora...

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Section: Introductionmentioning

confidence: 99%

Nitrogen fractions and amino acid content in alfalfa and red clover immediately after cutting and after wilting in the field

et al. 2014

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“…It seemed that samples of reed plants ensiled with FA at level of 1% without (21.99%), or with addition of low level of urea (21.87%) recovered higher DM in comparison with other samples, especially, those prepared with addition of high level of urea. This may reflect the restricted effect of acid (8,30,27). This effect may associated with lower DM loss.…”

Section: Chemical Compositionmentioning

confidence: 99%

“…Values were 1.19, 0.75 and 0.66% of TN in samples prepared with addition of 0.5, 1 and 1.5% levels of FA. This may be attributed to restriction of fermentation as affected by the limited effect of acid (8,30,27). Since low pH limits process of protein degradation during ensiling by inhibiting plant proteolytic enzymes (22).…”

Section: Table 3 Effect Of Interaction Between Levels Of Formic Acid and Urea On Chemical Composition Of Reed Silages (% ± Se)mentioning

confidence: 99%

Effect of Addition of Different Levels of Formic Acid and Urea on Chemical Composition and Fermentation Characteristics of Wild Reed Phragmitis Communis Silage

Saeed¹

2019

Iraqi J. Agric. Sci.

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This study was carried out in the laboratory to investigate the effect of addition of different levels of formic acid (FA) and urea on chemical composition and fermentation characteristics of common reed silages. About 400-500g of silage samples were prepared by treating chopped reed plants (2-3 cm) with solutions containing 10% of date juice, 0.5, 1 or 1.5% of FM and 0, 1 or 2% of urea. Silage samples were packed in double nylon bags and stored anaerobically for 60 days. Results showed that green color was roughly dominant in most samples of silage with vinegar odor. Samples were well aggregated with little mold was observed in few urea untreated silages. Results revealed also that increasing level of FA from 0.5 to 1 and 1.5% increased (P˂0.01) contents of dry matter (DM) by 0.79 and 1.15%, and crude protein (CP) by 1.42 and 2.11% respectively, and decreased (P˂0.01) ether extract (EE), by 0.29 and 0.63%. About effect of urea levels, most variables pointed out that there was a decrease may be occurred in fermentations due to a significant decrease in contents of DM (P˂0.01) and EE (P˂0.05). Content of crude fiber (CF) was decreased (P˂0.01) from 44.7 to 43 and 41.1% for 0, 1and 2% levels of urea respectively. Results showed that there was a decrease (P˂0.01) in pH values from 5.90 to 4.99 and 4.88, concentrations of ammonia nitrogen (NH3-N), from 1.19 to 0.75 and 0.66% of total nitrogen and total volatile fatty acids (TVFA) from 6.56 to 4.61 and 4.14 mmol/100 g DM of silage samples as a result of addition of FA at levels of 0.5, 1 and 1.5% respectively. However, increasing urea levels from 0 to 1 and 2% associated with an increase (P˂0.01) in fermentation parameters, 5.02, 5.06 and 5.70 for pH, 0.67, 0.98 and 0.95 for NH3-N and 3.70, 5.53 and 6.07 mmol/100 g DM for TVFA respectively

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Quality of Red Clover Forage in Different Organic Production Systems

Purwin,

Żuk-Gołaszewska,

Tyburski

et al. 2024

Agriculture

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The aim of this study was to determine the quality of organically grown red clover herbage and silage after being influenced by supplementary mineral fertilization. The experimental treatments were as follows: control treatment without fertilization (group C), treatment where kalimagnesia (Patentkali) was applied (group P), and treatment where potassium sulfate (SOP) was applied (group S). In each year of the experiment, first-cut herbage was harvested at the beginning of flowering and ensiled. The year of the study had a significant (p ≤ 0.05) influence on the analyzed parameters of herbage and silage, excluding the content of calcium (Ca), acetic acid (AA), and ammonia nitrogen (N-NH3). The organic production system exerted a significant (p ≤ 0.05) effect on the concentrations of crude protein (CP), acid detergent lignin (ADL), water-soluble carbohydrates (WSC), minerals (P, K, Ca, Na), lactic acid (LA), ethanol, and N-NH3. The pattern of fermentation was affected by both experimental factors. True protein (TP) content was determined at 70–84% CP in herbage and 53–65% CP in silages. The energy value and the protein value of herbage varied significantly across years of the study and in response to the combined effects of both experimental factors (p ≤ 0.05). Red clover grown in organic production systems supplied high-quality forage.

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Fermentation and Proteolysis During the Ensilage of Wilted and Unwilted Diploid and Tetraploid Red Clover

Cited by 3 publications

References 16 publications

Nitrogen fractions and amino acid content in alfalfa and red clover immediately after cutting and after wilting in the field

Nitrogen fractions and amino acid content in alfalfa and red clover immediately after cutting and after wilting in the field

Effect of Addition of Different Levels of Formic Acid and Urea on Chemical Composition and Fermentation Characteristics of Wild Reed Phragmitis Communis Silage

Quality of Red Clover Forage in Different Organic Production Systems

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