Effect of swath treatment and duration of field wilting of grass on chemical composition and feeding value of silage in sheep

1999 ◽  
Vol 1999 ◽  
pp. 111-111
Author(s):  
J. Hill
Keyword(s):  
Chemical Composition ◽  
Moisture Content ◽  
Northern Europe ◽  
Animal Performance ◽  
Fermentation Quality ◽  
Feeding Value ◽  
Voluntary Intake

The wilting of grass prior to ensiling is an effective method of reducing the moisture content of the grass and improving the fermentation quality of the silage (Wilkinson et al., 1996). The effects of wilting grass on voluntary intake, digestibility and animal performance are variable, potentially reflecting the losses of nutrients from the crop during the wilting period. Three methods of swath treatment to accelerate the loss of water from the mown crop are currently used in northern Europe, wilting in the swath, spreading the crop to 1.0 of ground area and tedding swaths. The aim of the experiment reported here was to investigate the effect of swath treatment and duration of field wilting on the voluntary intake and digestibility of wilted silage offered to lambs.

Effect of Moisture Content on the Chemical Composition and Fermentation Quality of Italian Ryegrass Haylage

2015 ◽  
Vol 35 (2) ◽  
pp. 131-136 ◽  
Author(s):  
Hyung Soo Park ◽  
Ki Choon Choi ◽  
Ji Hye Kim ◽  
Min Jeong So ◽  
Won Ho Kim ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Moisture Content ◽  
Italian Ryegrass ◽  
Fermentation Quality ◽  
Effect Of Moisture

The effect of paraformaldehyde on the fermentation quality and feeding value of ryegrass and lucerne silages

1982 ◽  
Vol 99 (3) ◽  
pp. 465-470
Author(s):  
J. E. Cook ◽  
R. J. Wilkins ◽  
R. F. Wilson
Keyword(s):  
Organic Matter ◽  
Hot Water ◽  
Fresh Weight ◽  
High Intake ◽  
Total N ◽  
Ph Values ◽  
Digestible Organic Matter ◽  
Fermentation Quality ◽  
Feeding Value ◽  
Voluntary Intake

SUMMARYCrops of perennial ryegrass and lucerne were each ensiled without additives and after the addition of paraformaldehyde to provide about 0·1, 0·2 or 0·4% HCHO/t crop fresh weight. The ryegrass and lucerne silages were offered ad libitum to sheep in separate experiments of identical design.All theryegrass silages were well preserved with low pH values, the level of butyric acid was very low and ammonia-N comprised less than 8% of total N. The lucerne silage made without additive had a pH of 5 and acetic acid comprised the major part of the total fermentation acids. Ammonia-N comprised over 12% of total N. All levels of paraformaldehyde addition restricted fermentation in both crops and led to an increase in the proportion of total N which was insoluble in hot water.Voluntary intake of organic matter (OM) was higher for the lucerne than for the ryegrass silages but digestible organic matter (DOM) intake was higher for the ryegrass. Intakes of OM and DOM were not significantly affected by paraformaldehyde treatment. The addition of paraformaldehyde significantly depressed apparent digestibility of OM and cellulose with the ryegrass but had less effect with the lucerne. Nitrogen digestibility was significantly depressed in both crops at all paraformaldehyde levels. Paraformaldehyde addition resulted in increased faecal N output and decreased urinary N, but retention of N was not significantly affected.The lack of response in feeding value to paraformaldehyde treatment may have been due to the relatively high intake and N retention of the untreated silages which were fairly well preserved.

Influence of wilting time on silage compositional quality and microbiology

2001 ◽  
Vol 2001 ◽  
pp. 88-88 ◽  
Author(s):  
I.A. Bouriako ◽  
H. Shihab ◽  
V. Kuri ◽  
J. K. Margerison
Keyword(s):  
Dry Matter ◽  
Microbial Growth ◽  
Matter Content ◽  
Dry Matter Content ◽  
Forage Crops ◽  
Fermentation Quality ◽  
Feeding Value ◽  
Silage Quality ◽  
Compositional Quality

Wilting grass before ensiling has become a firmly established practice, since it provides economic advantages due to the increment of the dry matter content of the forage before ensiling. Most forage crops contain less than 20 per cent of dry matter when they are cut thus reduction of the weight of crop to be transported provides advantages (Gordon et al., 1999). Also, research has shown that such practices yield improved and reduced effluent loss from the silo and higher feeding value of the silage. Wilting of grass prior to ensiling has been widely adopted as a means of reducing effluents produced and improving the fermentation quality of silage. The aim of this research was to assess the effect of differing wilting periods and silage moisture levels of silage quality and microbial growth levels.

SENSORY EVALUATION OF THE FEEDING VALUE OF HAY

1968 ◽  
Vol 48 (3) ◽  
pp. 373-381
Author(s):  
J. E. Troelsen ◽  
P. I. Myhr ◽  
R. W. Lodge ◽  
M. R. Kilcher
Keyword(s):  
Sensory Evaluation ◽  
Nutritional Value ◽  
Direct Relation ◽  
Maturity Stages ◽  
Coefficients Of Variation ◽  
Digestible Organic Matter ◽  
Feeding Value ◽  
The Mean ◽  
Voluntary Intake

A system for rating the quality of hay by sight, touch and smell was designed and tested. Seven sensory criteria were defined and rated independently on a scale from one to nine in direct relation to their assumed nutritional merit. Hays of different quality were obtained from four grasses and two alfalfas, each harvested at six maturity stages. Each hay was rated independently by five judges. The ratings did not differ (P < 0.05) between judges, but significant differences and interactions occurred between crops, maturity stages, and sensory criteria.Each hay was fed to sheep, and its nutritional value was determined as the voluntary consumption of digestible organic matter (grams consumed daily per kg of metabolic size—weight0.75). The correlation between voluntary consumption and the ratings of the sensory criteria in each hay was generally significant (P < 0.01) for composition, growth stage, color and texture, but not for freshness, odor and cleanness. The three last criteria varied little in the hays studied; therefore, it could not be concluded that they were unimportant in sensory evaluation of hay in general.The variability in voluntary intake "accounted for" by ratings of the seven sensory criteria ranged from 59 to 90% in the different kinds of hay, and 65% when the hays were pooled. When the hays were rated by composition and color only, these criteria "accounted for" 48 to 77% of the variability in intake, but only 38% when the hays were pooled. Coefficients of variation from regression for the pooled ratings were 23% for the seven sensory criteria, 30% for composition and color alone, and 38% from the mean for all seven criteria.

scholarly journals Peran Beberapa Galur Rhizopus microsporus yang Berasal dari “laru tradisional” dalam Menentukan Kualitas Tempe

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Tati Barus ◽  
Fransiska Maya ◽  
Anastasia Tatik Hartanti
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Moisture Content ◽  
Protein Content ◽  
Rhizopus Microsporus ◽  
Quality Requirements ◽  
Crude Fiber Content ◽  
Tb 32

Kualitas tempe ditentukan oleh mikroorganisme yang berperan selama proses fermentasi berlangsung. Mikroorganisme utama dalam fermentasi tempe adalah Rhizopus spp. yang sekarang umumnya berasal dari salah satu jenis laru komersial. Akibatnya, keragaman Rhizopus spp. yang digunakan pada fermentasi tempe mengalami penurunan. Oleh karena itu, penelitian ini bertujuan untuk mendapatkan informasi tentang peran beberapa galur R. microsporus yang berasal dari “laru tradisional” dalam menentukan kualitas tempe. Tempe diproduksi menggunakan R. microsporus TB 23 (Tempe TB 23), R. microsporus TB 32 (Tempe TB 32), R. microsporus TB 51 (Tempe TB 51), R. microsporus TB 55 (Tempe TB 55) dan tempe menggunakan laru komersial (Tempe K). Kualitas tempe ditentukan melalui pengukuran tekstur, warna, cita rasa, aktivitas antioksidan, dan komposisi kimia (kadar air, kadar lemak, kadar protein, dan kadar serat kasar). Hasil penelitian menunjukkan bahwa tekstur, warna, dan cita rasa dari Tempe TB 23, Tempe TB 32, dan Tempe TB 55 sama dengan Tempe K. Demikian juga komposisi kimia Tempe TB 23, Tempe TB 32, dan Tempe TB 55 hampir sama dengan Tempe K.  Namun aktivitas antioksidan ketiga jenis tempe tersebut lebih tinggi dibandingkan dengan Tempe K. Tekstur, warna, dan komposisi kimia Tempe TB 23, Tempe TB 32, dan Tempe TB 55 bersama dengan Tempe K memenuhi syarat mutu tempe yang ditetapkan di Indonesia, yaitu yang tertera pada SNI 3144:2015. Oleh karena itu kesimpulannya adalah R. microsporus TB 23, R. microsporus TB 32, dan R. microsporus TB 55 memiliki potensi untuk dikembangkan sebagai laru komersial untuk fermentasi tempe.The Role of Some Strains of Rhizopus microsporus Originating from “laru tradisional” in Determining Tempe Quality AbstractThe quality of tempe was determined by involved microorganisms. The main microorganism in tempe fermentation is Rhizopus spp. which now generally comes from one type of commercial laru. As a result, the diversity of Rhizopus spp. in tempe has decreased. Therefore, this study aims to obtain information about the role of several strains of R. microsporus originating from "laru tradisional" in determining the quality of tempe. Tempe was produced using R. microsporus TB 23 (Tempe TB 23), R. microsporus TB 32 (Tempe TB 32), R. microsporus TB 51 (Tempe TB 51), R. microsporus TB 55 (Tempe TB 55), and tempe using commercial laru (Tempe K). The quality of tempeh was determined through measurements of texture, color, taste, antioxidant activity, and chemical composition (moisture content, fat content, protein content, and crude fiber content). The results showed that texture, color and taste of Tempe TB 23, Tempe TB 32, Tempe TB 55 were similar as compared to Tempe K. The antioxidant activity of the three types of tempe was higher than Tempe K. The chemical composition of the three types of tempeh was almost similar compared to Tempe K. Texture, color and chemical composition of Tempe TB 23, Tempe TB 32, Tempe TB 55 and Tempe K has fulfilled the quality requirements of tempe in Indonesia, which were listed in SNI 3144: 2015. Therefore, R. microsporus TB 23, R. microsporus TB 32 and R. microsporus TB 55 may be developed as commercial inoculums for tempe fermentation.

scholarly journals The Potential Effects on Microbiota and Silage Fermentation of Alfalfa Under Salt Stress

2021 ◽  
Vol 12 ◽  
Author(s):  
Qiang Lu ◽  
Zhen Wang ◽  
Duowen Sa ◽  
Meiling Hou ◽  
Gentu Ge ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Salt Stress ◽  
Chemical Composition ◽  
Bacterial Community ◽  
Natural Fermentation ◽  
Silage Fermentation ◽  
Lactic Acid Content ◽  
Fermentation Quality ◽  
Alfalfa Silage

This study investigated the fermentation quality of alfalfa grown in different salt stress regions in China. Following the production of silage from the natural fermentation of alfalfa, the interplay between the chemical composition, fermentation characteristics, and microbiome was examined to understand the influence of these factors on the fermentation quality of silage. The alfalfa was cultivated under salt stress with the following: (a) soil content of &lt;1%0 (CK); (b) 1–2%0 (LS); (c) 2–3%0 (MS); (d) 3–4%0 (HS). The pH of the silage was high (4.9–5.3), and lactic acid content was high (26.3–51.0 g/kg DM). As the salt stress increases, the NA+ of the silages was higher (2.2–5.4 g/kg DM). The bacterial alpha diversities of the alfalfa silages were distinct. There was a predominance of desirable genera including Lactococcus and Lactobacillus in silage produced from alfalfa under salt stress, and this led to better fermentation quality. The chemical composition and fermentation characteristics of the silage were closely correlated with the composition of the bacterial community. Furthermore, NA+ was found to significantly influence the microbiome of the silage. The results confirmed that salt stress has a great impact on the quality and bacterial community of fresh alfalfa and silage. The salt stress and plant ions were thus most responsible for their different fermentation modes in alfalfa silage. The results of the study indicate that exogenous epiphytic microbiota of alfalfa under salt stress could be used as a potential bioresource to improve the fermentation quality.

The use of simple methods of extracting the anti-nutritive factors in rapeseed meal to improve the growth of pigs and rats

1987 ◽  
Vol 1987 ◽  
pp. 11-11
Author(s):  
V.R. Fowler ◽  
A. Pusztai ◽  
R. McWilliam ◽  
R. Frank
Keyword(s):  
Oilseed Rape ◽  
Rapeseed Meal ◽  
Farm Animals ◽  
Northern Europe ◽  
High Quality ◽  
Feed Value ◽  
Feeding Value ◽  
Antinutritive Factors

The success of the oilseed rape crop in Northern Europe for the production of high quality oil has not been matched by the quality of the extracted meal as a source of supplementary protein for simple stomached farm animals such as pigs and poultry .The meal of most autumn-sown and winter-hardy varieties of rapeseed contains a range of antinutritive factors. These include glucosinolates, tannins, sinapines and saponins. Earlier attempts to improve the feed value using heat treament have been disappointing and it is clear that the same procedures which were so successful in enhancing the value of the soyabean crop are not particularly appropriate for rapeseed. The purpose of the study described below was to examine the effect of different treatments of defatted rapeseed on its nutitive value to rats and to project the work to simple methods for improving the feeding value of conventional rapeseed meals for pigs.

scholarly journals CHEMICAL PROPERTIES OF PELLETS OF Pinus sp. TORREFIED IN A SCREW TYPE REACTOR

FLORESTA ◽  
2018 ◽  
Vol 48 (4) ◽  
pp. 493 ◽  
Author(s):  
Mateus Alves de Magalhães ◽  
Angélica De Cássia Oliveira Carneiro ◽  
Benedito Rocha Vital ◽  
Carlos Miguel Simões da Silva ◽  
Emylle Veloso Santos Costa ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Chemical Composition ◽  
Moisture Content ◽  
Fossil Fuels ◽  
Lignin Content ◽  
Chemical Properties ◽  
Type Reactor ◽  
Proportional Increase ◽  
The Times

The combination of pelletization and torrefaction allows for obtaining pellets with higher energetic density. Thus, biomass becomes more attractive and usable for energetic purposes, and therefore, knowing the chemical properties becomes important to guarantee the quality of the torrefied pellets for fuel. The objective of this study was to evaluate the effect of torrefaction of Pinus sp. pellets on their chemical properties. The wood was previously transformed into particles and dried to 16% moisture content for further pelleting. For the torrefaction, the pellets were dried to 0% moisture content and subjected to heat treatment in a screw type reactor at the temperatures of 210, 250, and 290 °C and the times of 10, 20, and 30 minutes. In order to determine the chemical properties, the structural chemical composition, immediate chemical composition, elemental composition, and thermogravimetric analysis were performed. The torrefaction promoted significant changes in the chemical properties of Pinus sp. pellets, especially regarding the proportional increase of carbon content in detriment to oxygen reduction, increase of the thermal stability, and proportional increase of the lignin content by the reduction of the hemicelluloses. This improves the energetic quality of the biomass and turns it into a more competitive fuel when compared to fossil fuels.

scholarly journals Natural Fermentation Quality and Bacterial Community of 12 Pennisetum sinese Varieties in Southern China

2021 ◽  
Vol 12 ◽  
Author(s):  
Xuejuan Zi ◽  
Mao Li ◽  
Daogeng Yu ◽  
Jun Tang ◽  
Hanlin Zhou ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Environmental Factors ◽  
Bacterial Community ◽  
Ph Value ◽  
Southern China ◽  
Natural Fermentation ◽  
Quality Product ◽  
Fermentation Quality ◽  
The Difference

This study investigated the fermentation quality of 12 varieties of Pennisetum sinese grown in different regions of Southern China. Following the production of silage from the natural fermentation of P. sinese, the interplay between the chemical composition, fermentation characteristics, environmental factors, and microbiome was examined to understand the influence of these factors on the fermentation quality of silage. The silage quality produced by most of the P. sinese was low; the pH value of the silage was high (4.26–4.86), whilst the lactic acid content was low (10.7–24.1 g/kg DM), with V-scores between 57.9 and 78.3. The bacterial alpha diversities of the 12 P. sinese silages were distinct. There was a predominance of undesirable bacteria (Pseudomonas, Massilia, and Raoultella), which likely caused the poor fermentation quality. The chemical composition and fermentation characteristics of the silage were closely correlated with the composition of the bacterial community. Furthermore, environmental factors (precipitation, temperature, humidity, location) were found to significantly influence the microbiome of the silage. The results confirmed that silage produced from the natural fermentation of 12 different P. sinese varieties had significant variation in their bacterial communities. The difference in environmental factors, due to the P. sinese being grown in various locations across south china, greatly affected the bacterial community found in the silage and thus the fermentation quality. The specific cultivar used for the silage and the environment in which the cultivar is grown must therefore be considered before the initiation of production of silage in order to ensure a higher quality product.

Behavior of Some Varieties in the Kernel Group to the Attack of the Main Pathogens

2018 ◽  
Vol 12 (2) ◽  
pp. 1-7
Author(s):  
Sînziana Venera Morărița
Keyword(s):  
Chemical Composition ◽  
Climatic Conditions ◽  
Complex Chemical ◽  
Complex Chemical Composition ◽  
Large Production ◽  
Special Quality

Abstract Although relatively recent, peach culture has grown great in our country due to the special quality of the fruit, its very complex chemical composition and the large production that can be obtained without much effort. Peach is a species slightly adapted to our climatic conditions, suffers from winter frost, but can provide productive and long productions of 10-15 years.

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