Fermentative parameters and aerobic stability of orange peel silage with pelleted citrus pulp

Abstract

This study evaluated the effects of pelleted citrus pulp (PCP) added to orange peel on fermentative parameters and aerobic stability of orange peel silages. The treatments were based on different levels of PCP: 0 (control), 10% PCP, 20% PCP, and 30% PCP calculated according to the weight of orange peel (w/w), with five experimental silos per treatment stored for 60 days. Chemical composition, fermentative parameters, microbial population, and dry matter (DM) losses were performed in silages after opening the experimental silos. Furthermore, aerobic stability was evaluated for 12 days. Silages with 10 and 20% PCP presented suitable levels of DM, 226 and 302 g kg −1 , respectively, and probably adequate water activity that benefited the lactic acid fermentation, but it jeopardized their aerobic stabilities. The inclusion of 10% PCP did not reduce the effluent loss compared with the control silages. Yet, 30% PCP silage showed the lowest effluent loss (93%), in contrast to the low lactic acid content (35 g kg −1 ) and short aerobic stability (49 h). Control silages remained stable for a longer period (115 h), but showed greater loss of N as NH 3 , and higher losses of DM through gas (354 g kg −1 ) and effluents (114 g kg −1 ). In short, we highlighted 20% PCP silage because of its high lactic acid bacteria (6.3 cfu g −1 ), high lactic acid:acetic acid ratio (1.41), low nitrogen degradation as NH 3 , and reduced gas (67%) and effluent (80%) productions. With the highest lactic acid (66.42 g kg −1 ), these well-preserved silages showed a more intense aerobic degradation, starting after 42h. The inclusion of PCP to orange peel improves the fermentation process probably due to the decrease of water activity, but decreases the aerobic stability of the silage as well.

Impact of Substituting Corn Silage by Orange Pulp Silage on The Productive Performance and Economic Efficiency of Baladi Crossbred Calves

“…The pH values in OPS and CS were observed to be 3.4 and 4.0, respectively. In the same context, [37,38] noted that the pH value of OPS ranged from 3.0 to 3.8; these values were within the normal range for high-quality silage as recorded by [39]. Moreover, flige point (FP) for CS and OPS accounted for 104.97 and 85.4, which were in agreement with Ülger et al [40].…”

Effects of Orange Pulp Conservation Methods (Dehydrated or Ensiled Sun-Dried) on the Nutritional Value for Finishing Pigs and Implications on Potential Gaseous Emissions from Slurry

“…Fermentation and drainage losses occurring during ensiling lead to loss of soluble organic components (sugars, organic acids and soluble fiber) that explains the increase of the ash and insoluble fibrous content in ESDOP compared to DOP. Nevertheless, the sugar (101 g/kg DM) and lactic acid (63.2 g/kg DM) content of ESDOP was appreciable, indicating that, as described by [36,37], the rapid decrease of pH during OP ensiling might also rapidly stop fermentation and maintain nutrient levels in OP high and constant thereafter. In relation to the drying procedure, high temperatures used in rotatory dryers for DOP (135-155 • C; [6]) may explain the greater content of ADL and NDICP compared to solar heat drying in ESDOP [2].…”

Productivity and quality of Mulato II grass (Urochloa híbrido) alone and silage with agroindustrial by-products

“…En otra investigación realizada por Cruz et al (2019), encontraron valores de 72, 647 y 484 g kg -1 de PC, FDN y FDA, respectivamente, en ensilados de avena añadiendo 30% de cáscara de naranja. Los incrementos en el contenido de PC, FDN y FDA pueden deberse a que, al añadir cáscara de naranja al forraje, se obtiene un ensilado con menor contenido de carbohidratos no fibrosos (celulosa y hemicelulosa) (Anjos et al 2022) y al contenido de fibras que son de fácil fermentación, obteniendo mayores valores de digestibilidad (Grizotto et al 2020). La adición de cáscara de naranja al ensilaje aumenta el contenido de levaduras y bacterias ácido-lácticas, las cuales, favorecen la degradación de carbohidratos no fibrosos (Ebrahimi et al 2014, Grizotto et al 2020.…”