Growth and rumen fermentation in cattle fed silages made using organic acids

1992 ◽  
Vol 1992 ◽  
pp. 150-150
Author(s):  
P. O'Kiely ◽  
A.P. Moloney
Keyword(s):  
Organic Acids ◽  
Present Experiment ◽  
Fermentation Process ◽  
Nutritive Value ◽  
Rumen Fermentation ◽  
Animal Performance ◽  
Industrial Fermentation ◽  
Silage Fermentation

The nutritive value of ensiled grass can be modified by the fermentation process. Compared to industrial fermentation, silage fermentation is still a relatively uncontrolled process. Consequently, considerable variation in the pattern of silage fermentation occurs on farms (Wilson and O'Kiely, 1990). This makes animal performance difficult to predict accurately and may alter the composition of the most appropriate concentrate to be fed with the silage. The objectives of the present experiment were (1) to compare the growth and rumen fermentation in cattle fed silage, where silage fermentation was altered using organic acids and (2) to determine the relative effects on growth when the silages were supplemented with two forms of concentrate.

Effect of silage additives on the microbial succession and fermentation process of alfalfa and whole-plant maize silages

1992 ◽  
Vol 1992 ◽  
pp. 156-156
Author(s):  
K. K. Bolsen ◽  
B. E. Brent ◽  
Chunjian Lin
Keyword(s):  
Fermentation Process ◽  
Nutritive Value ◽  
Water Soluble ◽  
Soluble Carbohydrate ◽  
Microbial Succession ◽  
Maize Hybrids ◽  
Silage Fermentation ◽  
Whole Plant ◽  
Silage Production ◽  
Water Soluble Carbohydrate

Alfalfa is recognized as more difficult to ensile than maize. Typically, multiple alfalfa cuttings are harvested at various stages of maturity, and numerous maize hybrids that vary in their nutritive value are used for silage production in North America. The objective of these studies was to determine the effects of commercial bacterial inoculant and water soluble carbohydrate (WSC) additions on the microbial succession and silage fermentation process of two cuttings of alfalfa and three whole-plant maize hybrids.In 1989, second and fourth cuttings of alfalfa were mowed and swathed at the late-bud, 10% bloom, and 50% bloom stages of maturity within each cutting and wilted in the windrow for 5 to 6 hours prior to precision chopping. Three maize hybrids (Pioneer 3377, 3379, and 3389) were grown under irrigation in 1989 and harvested at the two-third milk line of kernel maturity.

Effect of molassed sugar beet feed either ensiled or fed separately with big bale grass silage on silage quality and performance of male castrate sheep

1991 ◽  
Vol 1991 ◽  
pp. 86-86
Author(s):  
Y Rouzbehan ◽  
H Galbraith ◽  
J H Topps ◽  
J R Weddell ◽  
D R Fenlon ◽  
...  
Keyword(s):  
Sugar Beet ◽  
Nutritive Value ◽  
Similar Amount ◽  
Animal Performance ◽  
Grass Silage ◽  
Silage Fermentation ◽  
Ruminant Animals ◽  
And Performance ◽  
Different Levels ◽  
Considerable Loss

There is an increasing interest in the production of grass silage in big bales. As with the making of silage in clamps, there is scope for considerable loss of effluent which results in a reduction in nutritive value of silage in addition to possible effects on environmental pollution.Molassed sugar beet feed (MSBF) has been used as an absorbent in the production of clamp silage. Additional benefits may accrue from an improved silage fermentation as a consequence of the presence of readily fermentable carbohydrate in molasses contained in MSBF. In turn, an improvement in fermentation may lead to better intake and utilization of the silage by ruminant animals.This project was carried out to assess the effect of inclusion of MSBF, at two different levels, with grass at ensiling on the nutritive value of big-bale silage and on animal performance. The results on animal performance were compared with those obtained from offering a similar amount of MSBF pellets as a supplement to silage given alone.

scholarly journals Fermentation process optimization and chemical composition analysis on black tea wine

2021 ◽  
Vol 233 ◽  
pp. 02052
Author(s):  
Chun Zou ◽  
Yongquan Xu ◽  
Jianxin Chen ◽  
Ruyi Li ◽  
Fang Wang ◽  
...  
Keyword(s):  
Organic Acids ◽  
Fermentation Process ◽  
Black Tea ◽  
Composition Analysis ◽  
Optimal Conditions ◽  
Tea Leaves ◽  
Alcohol Content ◽  
Tea Infusion ◽  
Chemical Composition Analysis ◽  
Aroma Components

In this study, the fermentation process of black tea wine was optimized, and the changes in catechins, organic acids, and aroma components during fermentation were investigated. The optimal fermentation conditions for tea wine were determined as follows: the addition of 15% sucrose and 0.75% tea leaves, and a fermentation temperature of 25 ºC. Under the optimal conditions, the alcohol content and sensory evaluation score of tea wine were 8.9 %ABV and 88, respectively. The contents of catechins and organic acids in tea wine were 21.29 mg/L and 3.68 mg/mL, which were 1.32-fold and 10.51-fold higher than those of tea infusion, respectively. L-malic acid was the main organic acid in tea wine, which accounted for 56.3% of the total amount of organic acids. A total number of 34 and 33 kinds of aroma components were detected in tea wine and tea infusion, respectively. The main aroma components of tea wine were esters and alcohols, which accounted for 39.7% and 45.9% of the total amount of aroma components, respectively, while the main aroma components of tea infusion were esters and aldehydes, accounting for 34.6% and 33.2%, respectively.

scholarly journals Assessment of Anti-Tyrosinase, Anti-Elastase and Anti-Acetylcholinesterase Properties of Fermented Mango Leaves at Different Maturity Level

2021 ◽  
Vol 50 (9) ◽  
pp. 2675-2685
Author(s):  
Nur Diyana A. ◽  
Koh S.P. ◽  
Aziz N. ◽  
Hamid N.S.A. ◽  
Abdullah R. ◽  
...  
Keyword(s):  
Organic Acids ◽  
Fermentation Process ◽  
Quinic Acid ◽  
Fruit Production ◽  
Toxicological Evaluation ◽  
Mature Leaves ◽  
Ic50 Value ◽  
Mango Leaves ◽  
Kidney Liver ◽  
Light Green

Mango leaves are known to possess many health benefits but the industry only focused on mango fruit production, resulting in abundant leaves being underutilized. In this study, we managed to transform mango leaves into a new fermented drink, which has a pleasant taste through the bio-fermentation process. Different maturity levels of mango leaves were selected; premature leaves (light brown, LBML), intermediate mature leaves (light green, LGML) and mature leaves (green, ML), which were subjected to a fermentation process using bacteria and yeast. Tannin content, organic acids profile and various enzymes functionality activities (e.g. inhibition of tyrosinase, elastase and acetylcholinesterase) studies were determined on fermented mango leaves drink. The reduction of tannins content in all fermented mango leaves resulted in a less astringent taste as a consequence of the microbial action to break down tannins. Acetic, oxalic, kojic and quinic acid are some of the organic acids detected in fermented mango leaves that contributed to its slightly acidic taste. In comparison to non-fermented mango leaves, all fermented samples, particularly LBML drink showed a significant improvement (P<0.05) in tyrosinase inhibition (87.96%). Fermented mango leaves also exhibited good inhibition activity towards elastase (>80%) and acetylcholinesterase (>90%). Further histopathology examination on various rat’s organs (kidney, liver, spleen, and stomach) showed no sign of inflammation symptoms. Through limit toxicological evaluation, the safety consumption rate (IC50 value) for fermented mango leaves was 1000 mL/50 kg of human bodyweight. The improvement functionality activities of fermented mango leaves with a higher inhibition rate against tyrosinase, elastase, and acetylcholinesterase indicate its great potential as a food remedy for anti-ageing treatment.

scholarly journals Effects of seeding rate, fertilizing time and fertilizer type on yield, nutritive value and silage quality of whole-crop wheat

2021 ◽  
Vol 9 (2) ◽  
pp. 225-234
Author(s):  
Liuxing Xu ◽  
Zhaohong Xu ◽  
Mingxia Chen ◽  
Jianguo Zhang
Keyword(s):  
Significant Interaction ◽  
Nutritive Value ◽  
Seedling Stage ◽  
Seeding Rate ◽  
Compound Fertilizer ◽  
Silage Fermentation ◽  
Fermentation Quality ◽  
Silage Quality ◽  
Jointing Stage

Whole-crop wheat (WCW) is rich in nutrients and is widely used as a forage crop. This study consisted of 2 experiments: Experiment 1 studied the yield, nutritive value and silage quality of WCW at 3 seeding rates (320 kg/ha, S320; 385 kg/ha, S385; and 450 kg/ha, S450) and different fertilizing times, i.e. 60% at seedling stage and the remaining 40% at the jointing stage vs. heading stage; and Experiment 2 examined the yield, nutritive value and silage quality of WCW receiving different fertilizer types, i.e. urea, compound fertilizer (N:P:K) and urea + compound fertilizer (all iso-nitrogenous). With the increased seeding rate, dry matter (DM) and crude protein (CP) yields tended to increase, but relative feed value tended to decrease. Experiment 1: there was no significant interaction between time of applying the second fertilizer dose and seeding rate in terms of concentrations of CP, crude fiber, ether extract, crude ash, nitrogen-free extract, neutral detergent fiber (NDF) and acid detergent fiber (ADF) in wheat (P>0.05). However, a significant interaction between fertilizing time and seeding rate was observed in terms of silage fermentation quality (pH, lactic acid, butyric acid and NH3-N concentrations) (P<0.05). Experiment 2: DM yield, CP yield and concentrations of CP, ADF and water-soluble carbohydrate were not affected by fertilizer type (P>0.05). Fertilizer type had significant effects on pH of silage and concentrations of organic acids (except propionic acid) and NH3-N in WCW silage (P<0.05). Under the present study conditions, considering DM yield, nutrient composition and silage fermentation quality, an optimal seeding rate of wheat for forage appears to be about 385 kg/ha. N fertilizer should be applied at the seedling stage and jointing stage. Although applying a mixture of urea and compound fertilizer had no significant effects on yield and nutritive value of WCW relative to applying urea alone, it did improve silage fermentation quality. Results may differ on different soils.

scholarly journals Effect of essential and vegetable oil blend supplementation on animal performance, feed intake, rumen fermentation and rumen microbial populations of crossbred steers finished in a pasture system

2020 ◽  
Vol 9 (9) ◽  
pp. e738998057
Author(s):  
Camila Mottin ◽  
Francisco Augusto Ricci Catalano ◽  
Daniele Maggioni Chefer ◽  
Fabiana Lana de Araújo ◽  
Venício Macedo Carvalho ◽  
...  
Keyword(s):  
Essential Oil ◽  
Feed Intake ◽  
Crude Protein ◽  
Rumen Fermentation ◽  
Livestock Grazing ◽  
Neutral Detergent Fiber ◽  
Microbial Populations ◽  
Animal Performance ◽  
Oil Blends ◽  
Oil Blend

Recent years have seen a general increase in consumer concern regarding the profile of additives in animal feed and food sources, prompting the industry to study essential oil blends that have been promoted to replace synthetic products. This study evaluated the effect of essential oil blends supplementation on animal performance, feed intake, rumen fermentation and rumen microbial populations in crossbred steers finished in a pasture system. A total of 40 steers (½ Bons Mara vs. ½ Nellore) with a mean age of 20 ± 2.0 months and a mean body weight of 416.9 ± 5.56 kg were distributed in a completely randomized design with five diets and eight replications per diet. The five experimental diets were: CONT – basal diet, and oil blend inclusion in dosages of 1500, 3000, 4500 or 6000 mg/animal/d. Animal performance was similar among diets. The forage intake, crude protein, neutral detergent fiber, ethereal extract, non-fibrous carbohydrates, and the digestibility of crude protein, neutral detergent fiber, and non-fibrous carbohydrates were greater when essential oil blends were fed to steers. There was an increase in the concentrations of rumen ammonia nitrogen, and propionic and isovaleric volatile fatty acids when essential oil blends were used. The microbiological population of the rumen was similar among the five diets. Our results suggest that the inclusion of doses above 1500 mg/animal/ is high for livestock grazing on temperate pasture, further studies are needed to identify a promising dose to replace antimicrobial additives.

scholarly journals Bahiagrass (Paspalum notatum Flueggé): Overview and Pasture Management

EDIS ◽  
2019 ◽  
Vol 2019 (4) ◽  
pp. 10
Author(s):  
Marcelo Wallau ◽  
Joao Vendramini ◽  
Jose Dubeux ◽  
Ann Blount
Keyword(s):  
Nutritive Value ◽  
Original Version ◽  
Paspalum Notatum ◽  
Animal Performance ◽  
Forage Production ◽  
Pasture Management

This 10-page document discusses bahiagrass forage cultivars, forage production, nutritive value, animal performance, planting, pasture renovation, management, and more. Written by Marcelo Wallau, Joao Vendramini, José Dubeux, and Ann Blount, and published by the UF/IFAS Agronomy Department, revised July 2019. https://edis.ifas.ufl.edu/ag342 Original version: Newman, Yoana, Joao Vendramini, and Ann Blount. 2010. “Bahiagrass (Paspalum Notatum): Overview and Management”. EDIS 2010 (4). https://journals.flvc.org/edis/article/view/118607.

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