Use of Fresh Scotta Whey as an Additive for Alfalfa Silage

Abstract

Scotta is a dairy industry waste obtained by ricotta cheese production. Because of its high availability and its high lactose content, scotta could be used as an additive to improve fermentation characteristics of alfalfa silage. Silage samples were obtained for 2 years from an alfalfa second cut, collecting the forage at three growth stages: mid bud (MB), early flowering (EF), and late flowering (LF). After wilting the forage at 38% dry matter (DM), four scotta doses were added (0, 75, 150, and 300 g/kg fresh forage) and the main chemical and microbiological characteristics were evaluated after 3, 13, and 90 days of ensiling (DOE). The lowest pH (4.3) was recorded in the EF and LF growth stages, after 90 DOE and with the highest scotta dose (300 g/kg fresh forage). After 90 DOE, the concentration of the main spoilage microorganisms and clostridial spore loads was always negligible. The addition of scotta decreased pH and fiber fractions, increased the relative feed value, and had no effect on the crude protein concentration or the total digestible nutrients. Therefore, the scotta can be successfully used as an additive to improve the fermentation characteristics of alfalfa silage.

Optimization of the Composition of a Novel Bioactive Silage Produced by Mixing of Ground Maize Grains with Olive Mill Waste Waters, Grape Pomace and Feta Cheese Whey

“…Furthermore, Cajarville et al [26] reported that the use of fresh cheese whey in the ensilage of temperate forages is desirable, as it increases the DM degradability. Mariotti et al [27] used whey obtained by ricotta cheese production, which has got a high lactose content. The addition of ricotta whey decreased the pH and fiber fractions, increased the relative feed value and had no effect on the crude protein concentration or the total digestible nutrients.…”

Effects of whey powder on fermentation quality, nutritive value, and digestibility of alfalfa silage

“…It contains high content of lactose (69-76%), low content of water (<7%) and is rich in protein (β-lactoglobulin and α-lactalbumin), vitamins (B 2 , B 5 and C) and minerals (EWPA, 2016). Each year, more than 200 mln t of whey is generated globally, and this value is increasing by ~2% each year (Mariotti et al, 2020).…”

The Synergic Effect of Whey-Based Hydrogel Amendment on Soil Water Holding Capacity and Availability of Nutrients for More Efficient Valorization of Dairy By-Products

“…Acid whey is a dairy industry waste obtained from cheese production [25] for which the industry has long tried to find a sustainable utilization [26]. The increased demand for dairy products creates an excessive supply of acid whey (approximately 9 kg of whey per kilogram of cheese) that must be either disposed of or repurposed [27].…”