Redistribution of Nitrogen in Urea-Treated and Soybean Meal—Treated Corn Silage

López, Juan M.; Jorgensen, N.A.; Niedermeier, R. P.; Larsen, H. J.

doi:10.3168/jds.s0022-0302(70)86371-8

Cited by 8 publications

(4 citation statements)

References 19 publications

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“…Thus, more deamination occurred in C1 and C4. This result is in agreement with the results of the addition of urea or other Non-protein nitrogen sources to corn silages ( Lopez et al., 1970 , Schaadt and Johnson, 1969 ). The growing of heterofermentative L. buchneri in C4 promoted protein degradation, which resulted in the high concentration of NH 3 -N. Previous studies have reported that the addition of L. buchneri could increase the concentration of NH 3 -N in corn and sorghum silage ( Filya, 2003 ).…”

Section: Resultssupporting

confidence: 92%

Effect of different levels of corn steep liquor addition on fermentation characteristics and aerobic stability of fresh rice straw silage

Yang

et al. 2016

Animal Nutrition

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The object of this study was to determine the proper mixing ratio of fresh rice straw to corn steep liquor (CSL) to obtain a high protein content silage feed. The following experimental silages were generated: the control (C1), composed of fresh rice straw without CSL additive, mixed with CSL in the ratios of 4:1 (C4), 3:1 (C3) and 2:1 (C2). Lactic acid bacteria (LAB) inoculant was applied at the rate of 50 mL/kg (fresh basis) of forage to achieve a final application rate of 1 × 106 cfu/g of fresh matter (FM). Duplicate silos for each treatment were opened after 0, 3, 7, 10, 20, 30, 45 and 60 d for microbiological and chemical analysis. The results showed that the addition of CSL significantly increased crude protein (CP) contents, and decreased neutral detergent fiber (NDF) and acid detergent fiber (ADF) contents of treatments after 60 d of ensiling (P < 0.05). The lactic acid contents in C4 and C3 were significantly higher than that in C1 (P < 0.05). In summary, mixing fresh rice straw with CSL at addition levels of 4:1 (C4) and 3:1 (C3) can improve the fermentation quality and nutrient composition of fresh rice straw silage. However, a large proportion of CSL (C3) had a negative impact on the aerobic stability of fresh rice straw.

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Section: Resultssupporting

confidence: 92%

Effect of different levels of corn steep liquor addition on fermentation characteristics and aerobic stability of fresh rice straw silage

Yang

et al. 2016

Animal Nutrition

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“…However, proteolysis may cease even though PN concentration is not zero, because at least a portion of the protein is bound in the celt wall and is therefore unavailable as a substrate for the proteolytic enzymes. Data for the ensilage of corn (Lopez et at.,, 1970a;b) were used toeslimate the effect of PN concentration on proteolysis rate. The rate of proteolysis for each lime interval was calculated as described above, and was then adjusted for peak conditions of pH, temperature and DM content.…”

Section: Rf<014 [69]mentioning

confidence: 99%

“…Maximum proteolysis rate pJp""^\ A maximum proteolysis rate for corn was obtained from ihe transformed data of Lopez et al (1970a;b), which are plotted in Figure 5. A value of ^p"""^= l-37mg NPN (g DM)"' h'' was chosen since it exceeded most of the other rates but was not greatly anomalous.…”

Section: Rf<014 [69]mentioning

confidence: 99%

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A quantitative model of the ensilage process in lactate silages

Pitt

Muck

Leibensperger

1985

Grass and Forage Science

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A model of the ensilage process is presented which can be used to predict silage quality in lactate silages. The model simulates the major microbial and biochemical processes during ensilage, including aerobic respiration, hydrolysis of hemicellulose. growth and death of lactic acid bacteria and their production of lactic and acetic acids, reduction in pH, change in soluble sugar content, increase in osmotic potential, and proteolysis. The model is designed to operate on mixtures of grasses, legumes, or whole‐plant corn. Parameters for the model are developed from published silage experiments and pure‐culture bacterial studies. The model gives reasonably accurate predictions of key silage quality parameters, but further experimental work is needed on growth of lactic acid bacteria and on plant‐enzyme proteolysis. Predicted final pH depends primarily on the pH at which bacterial growth and death rates are equal. Initial bacterial concentration affects the time to rapid pH change, while maximum bacterial growth rate affects the rate of decline thereafter.

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Protein and free amino acid patterns in maize ensiled with or without urea

Lessard¹,

Erfle²,

Sauer³

et al. 1978

J Sci Food Agric

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Free and protein amino acid contents of whole-plant maize ensiled with or without urea were determined at intervals during the fermentation process. The free amino acid content of both untreated and urea-treated silage increased with time in storage, but the increases were generally larger in the treated silage. The true protein of untreated silage decreased with time in storage. In urea-treated silage many individual amino acids increased considerably. Among those were the essential amino acids isoleucine, lysine, threonine and valine. The result was a net gain of several amino acids in the treated silage while there was a general decline of most amino acids in the untreated silage. Urea-treated silage at day 20 contained 38 % more true protein and 150% more free amino acids than did untreated silage. The implications of these changes for dairy cattle nutrition are discussed.

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Redistribution of Nitrogen in Urea-Treated and Soybean Meal—Treated Corn Silage

Cited by 8 publications

References 19 publications

Effect of different levels of corn steep liquor addition on fermentation characteristics and aerobic stability of fresh rice straw silage

Effect of different levels of corn steep liquor addition on fermentation characteristics and aerobic stability of fresh rice straw silage

A quantitative model of the ensilage process in lactate silages

Protein and free amino acid patterns in maize ensiled with or without urea

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