Sun, Lin and Jiang, Yun and Ling, Qinyin and Na, Na and Xu, Haiwen and Vyas, Diwakar and Adesogan, Adegbola Tolulope and Xue, Yanlin (2021) Effects of Adding Pre-Fermented Fluid Prepared from Red Clover or Lucerne on Fermentation Quality and In Vitro Digestibility of Red Clover and Lucerne Silages. Agriculture, 11 (5). p. 454. ISSN 2077-0472
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Abstract
This study examined the effects of chopping or chopping + blender maceration of red clover or lucerne on pre-fermented juice (PFJ) and determined the effects of PFJs on the quality of red clover silage or lucerne silage. The PFJs from chopping red clover (PFJ-RC) or lucerne (PFJ-LC) had a higher lactic acid bacteria (LAB) count than that from chopping + blender maceration (p < 0.05) and were used as additives. Compared with the Control of both silages, adding PFJ increased LAB, lactic acid (LA), and in vitro digestibility of dry matter (IVDMD) (p < 0.05), while pH, acetic acid (AA), and ammonia nitrogen/total nitrogen (NH3-N/TN) were decreased (p < 0.05). For red clover silages, the PFJ-RC treatment contained the greatest LAB and LA and the lowest pH and NH3-N/TN among treatments (p < 0.05); similar results were observed in PFJ-LC treatment for lucerne silages (p < 0.05). The IVDMD of both silages correlated negatively with pH, AA, and NH3-N/TN and positively with LA (p < 0.05). Overall, chopping alone was a better method for preparing PFJ. Adding PFJ at ensiling increased LA and decreased the pH, AA, and NH3-N/TN of both silages. Ensiling lucerne or red clover with PFJ from the ensiling material had a more positive effect on the fermentation parameters mentioned above. Satisfactory fermentation parameters detected in the present study contributed to improving the IVDMD of both silages.
Item Type: | Article |
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Subjects: | Oalibrary Press > Agricultural and Food Science |
Depositing User: | Managing Editor |
Date Deposited: | 29 Nov 2022 05:10 |
Last Modified: | 22 May 2024 08:57 |
URI: | http://asian.go4publish.com/id/eprint/455 |