The effects of temperature on the aerobic stability of wheat and corn silages

Ashbell, G; Weinberg, Z.G.; Hen, Y; Filya, İsmail

doi:10.1038/sj.jim.7000237

Cited by 106 publications

(77 citation statements)

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“…When the silo is opened, the anaerobic environment is changed to an aerobic one and microorganisms which remain dormant in the absence of air multiply, resulting in a deterioration of silages, especially in warm climates (Woolford, 1990; Ashbell et al, 2002). Many workers have found that aerobic deterioration resulted from the activity of aerobic bacteria, yeast and mold utilizing residue WSC and lactic acid producing a rising pH and energy loss and even the possibility of producing harmful by products (Honig et al, 1980; MuDonald et al, 1991; Weinberg et al, 2003).…”

Section: Discussionmentioning

confidence: 99%

Effects of Maturity Stages on the Nutritive Composition and Silage Quality of Whole Crop Wheat

Xie¹,

Zhang²,

Chen³

et al. 2012

Asian Australas. J. Anim. Sci

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The changes in yields and nutritive composition of whole crop wheat (Triticum aestivum L.) during maturation and effects of maturity stage and lactic acid bacteria (LAB) inoculants on the fermentation quality and aerobic stability were investigated under laboratory conditions. Whole crop wheat harvested at three maturation stages: flowering stage, milk stage and dough stage. Two strains of LAB (Lactobacillus plantarum: LAB1, Lactobacillus parafarraqinis: LAB2) were inoculated for wheat ensiling at 1.0×105 colony forming units per gram of fresh forage. The results indicated that wheat had higher dry matter yields at the milk and dough stages. The highest water-soluble carbohydrates content, crude protein yields and relative feed value of wheat were obtained at the milk stage, while contents of crude fiber, neutral detergent fiber and acid detergent fiber were the lowest, compared to the flowering and dough stages. Lactic acid contents of wheat silage significantly decreased with maturity. Inoculating homofermentative LAB1 markedly reduced pH values and ammonia-nitrogen (NH3-N) content (p<0.05) of silages at three maturity stages compared with their corresponding controls. Inoculating heterofermentative LAB2 did not significantly influence pH values, whereas it notably lowered lactic acid and NH3-N content (p<0.05) and effectively improved the aerobic stability of silages. In conclusion, considering both yields and nutritive value, whole crop wheat as forage should be harvested at the milk stage. Inoculating LAB1 improved the fermentation quality, while inoculating LAB2 enhanced the aerobic stability of wheat silages at different maturity stages.

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Section: Discussionmentioning

confidence: 99%

Effects of Maturity Stages on the Nutritive Composition and Silage Quality of Whole Crop Wheat

Xie¹,

Zhang²,

Chen³

et al. 2012

Asian Australas. J. Anim. Sci

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“…High temperatures during ensiling adversely affect silage fermentation and aerobic stability (Garcia et al 1989;Ashbell et al 2002). Garcia et al (1989) reported that high ensiling temperature decreased production of organic acids.…”

Section: Discussionmentioning

confidence: 99%

Fermentation characteristics and microorganism composition of total mixed ration silage with local food by‐products in different seasons

Yang

Cai

Hirakubo³

et al. 2011

Animal Science Journal

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Total mixed ration (TMR) silage in different seasons was prepared with apple refuse, orchardgrass hay, orchardgrass silage, corn silage and a commercial compound feed in Tohoku, Japan, and with tofu cake, brewers' grains, tall fescue hay, Sudangrass hay, timothy hay, alfalfa hay and a commercial compound feed in Shikoku, Japan, respectively, and their fermentation quality and microorganism composition were evaluated. In Tohoku, the TMR silage in spring, autumn and winter displayed poor quality, with pH value above 4.7, and the harmful microorganisms such as escherichia, yeasts and molds were detected even after 60 days of ensiling; but the TMR silage in summer was well preserved and the escherichia were too few to count after 7 days of ensiling. In Shikoku, the TMR silage in all seasons was well preserved, with low pH, high lactic acid contents, and escherichia, yeasts and molds were consistently at or below the detectable numbers after 7 days of ensiling. The results showed that the TMR silage could not produce sufficient lactic acid to improve silage quality under low‐temperature conditions. Therefore, it is necessary to develop preparation techniques of promoting the lactic acid fermentation for TMR silage in cold seasons.

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“…Corn (Zea mays) silage is sensitive to aerobic deterioration losses (Weinberg et al 2011) as well-fermented silages and those with high nutritional value have a higher substrate availability for spoilage microorganisms (Cai et al 1999) and produce lower content of substances that inhibit such microorganisms (O'Kiely and Muck 1992). In hot-climate environments, high temperatures during ensiling, storage and unloading phases may increase the rate of growth of such microorganisms, leading to an intensified deterioration process (Ashbell et al 2002). Aerobic deterioration of silage is considered undesirable because it promotes the loss of dry matter (DM), reduces nutritional value, and affects intake and animal performance (Gerlach et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the effects of two Lactobacillus buchneri strains and sodium benzoate on the characteristics of corn silage in a hot‐climate environment

et al. 2014

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This study determined the effectiveness of two Lactobacillus buchneri strains (commercial and indigenous) and sodium benzoate (SB) in improving the aerobic stability of corn silage under laboratory and field conditions. Two experiments were carried out to test the following treatments: untreated forage, commercial L. buchneri (CLB), indigenous L. buchneri (ILB) and SB at a 2 g kg−1 concentration. Both inoculants were applied at a rate of 1 × 106 colony forming units of bacteria per gram of forage. In experiment 1, five replicates of each treatment were ensiled in 15‐L laboratory silos. The nutritional, fermentation and microbiological characteristics and aerobic stability of the silage were determined. In experiment 2, the top of a bunker silo was divided into four parts (blocks) along its length before it was sealed, and the treatments were randomly applied. Three bags were buried in each experimental unit (two at the top and one at the core) to determine the loss of dry matter (DM) and the silage characteristics. In experiment 1, ILB exhibited a lower lactic acid concentration and higher 1,2‐propanediol and acetic acid levels, which provided intermediate aerobic stability (67 h). In both experiments, treatment SB exhibited higher residual water‐soluble carbohydrate levels and longer aerobic stability relative to the other treatments. In experiment 2, there were lower DM losses and higher digestibility coefficients when SB was applied, similar to that found at the core. Overall, SB was the most effective additive for improving fermentation, preserving nutrients and reducing the aerobic deterioration of corn silage at the top of a bunker silo in a hot‐climate environment.

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The effects of temperature on the aerobic stability of wheat and corn silages

Cited by 106 publications

References 0 publications

Effects of Maturity Stages on the Nutritive Composition and Silage Quality of Whole Crop Wheat

Effects of Maturity Stages on the Nutritive Composition and Silage Quality of Whole Crop Wheat

Fermentation characteristics and microorganism composition of total mixed ration silage with local food by‐products in different seasons

Evaluation of the effects of two Lactobacillus buchneri strains and sodium benzoate on the characteristics of corn silage in a hot‐climate environment

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