scholarly journals Impact of non-protein nitrogen substances on grape pomace silage quality

2015 ◽  
Vol 31 (3) ◽  
pp. 433-440
Author(s):  
B. Dinic ◽  
N. Djordjevic ◽  
J. Markovic ◽  
D. Sokolovic ◽  
M. Blagojevic ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Chemical Composition ◽  
Total Nitrogen ◽  
Nutritional Value ◽  
Fermentation Process ◽  
Ammonia Nitrogen ◽  
Grape Pomace ◽  
Soluble Nitrogen ◽  
Protein Nitrogen ◽  
Silage Quality

In this study grape pomace was ensilaged without and with the addition of NPN substances (Benural) at the dose of 0.5, 1.0 and 1.5% of the amount of husk and with the addition of inoculant based on homo and hetero fermentative lactic acid bacteria. The greatest effect on the nutritional value had application of Benural, especially in increasing the CP content from 126.9 to 178.3 g kg-1DM, an increase of over 40%. Application of Benural increased the ammonia and soluble nitrogen several times, but even with the maximum addition of Benural percentage of ammonia nitrogen in the total nitrogen reached only slightly above 5% NH3-N/? N (5.38%), while the percentage of soluble nitrogen in total nitrogen was 28.29%. The application of inoculants generally had no significant impact, both on the chemical composition and the fermentation process.

scholarly journals The influence of compression level and inoculation on biochemical changes in lucerne silages

2011 ◽  
Vol 56 (1) ◽  
pp. 15-23 ◽  
Author(s):  
Nenad Djordjevic ◽  
Goran Grubic ◽  
Bojan Stojanovic ◽  
Aleksa Bozickovic
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Chemical Composition ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Ammonia Nitrogen ◽  
Soluble Nitrogen ◽  
Acetic Acid Production ◽  
Protein Nitrogen ◽  
True Protein

The effect of different levels of compression (A1 = 420 gdm-1, A2 = 560 gdm-1) and inoculation (B1 = no inoculant, B2 = with inoculant) on changes in chemical composition, proteolysis and quality of lucerne silage was investigated in this paper. Based on the results of chemical analysis we found that in silages with more compressed material there was a reduction in the amount of ammonia nitrogen, soluble nitrogen and acetic acid, and increased content of protein nitrogen (?true?protein) and production of lactic acid (p<0.05). With the inoculation of the ensiling material the production of ammonia nitrogen and acetic acid was reduced but the content of lactic acid and acidity was increased (p<0.05). The interaction of both investigated factors (A?B) induced a decrease in the proteolysis degree, increase of lactic acid production and decrease in acetic acid production, and decrease in pH values (p<0.001) in investigated silages. The investigated factors had less influence on the chemical composition of lucerne material, and the significant variations were observed in fat and NFE contents. On the basis of this investigation the degree of compression is the most important parameter in ensiling technology. With the adequate compression and reduction of air in the starting material, the aerobic phase is reduced and the activity of proeolytic enzymes is decreased. In practice the special attention should be given to factors on which directly or indirectly the level of compression of ensiled material depends: wilting, cutting, object selection and/or selection of machines used for compression.

scholarly journals The effect of bacterial inoculant on chemical composition and fermentation of alfalfa silage

2016 ◽  
Vol 32 (4) ◽  
pp. 413-423 ◽  
Author(s):  
Snezana Djordjevic ◽  
Violeta Mandic ◽  
Dragana Stanojevic
Keyword(s):  
Chemical Composition ◽  
Total Nitrogen ◽  
Production Systems ◽  
Dairy Farm ◽  
Meat Production ◽  
Soluble Nitrogen ◽  
Ruminant Diets ◽  
Acid Detergent Fibre ◽  
Alfalfa Silage ◽  
Silage Quality

Alfalfa silage is a useful source of protein for feeding ruminants. Therefore, managing alfalfa silage in livestock production systems is an important issue in order to maintain the silage quality and achieve maximum profitable production of milk and meat. The aim of this investigation was to estimate the effects of bacterial inoculant Silko, containing Lactobacillus plantarum (strains: LP1, LP2, LP3 and LP4) on chemical composition, energetic characteristics and fermentation alfalfa silage under field conditions in the commercial dairy farm, during the 2016. The first-cut alfalfa in the second year has been conserved in silage form. The silage mass was subdivided into two equal parts (control (silage without inoculant) and silages treated with bacterial inoculant Silko) and ensiled in trench silo. After 60 days of ensiling, the silages were analysed. Dry matter, ash, crude protein, lactic acid, acetic acid, total digestible nutrients value and relative feed value were significantly higher in silage treated with bacterial inoculant Silko compared to control. Contrary, alfalfa silage treated with a bacterial inoculant Silko had lower values of cellulose, acid detergent fibre, neutral detergent fibre, nonnitro extractive matter, pH, butyric acid, soluble nitrogen/total nitrogen and NH3- N/total nitrogen than untreated silage. Results showed that bacterial inoculant Silko increases silage quality compared to control so that research should be directed toward the use of such prepared silage in ruminant diets and its impact on milk and meat production on farms.

scholarly journals Bacteriocinogenic effect of Lactobacillus sakei 2a on microbiological quality of fermented Sardinella brasiliensis

2003 ◽  
Vol 46 (4) ◽  
pp. 553-561 ◽  
Author(s):  
Milton L. P. Espírito Santo ◽  
Luiz H. Beirão ◽  
Ernani S. Sant'Anna ◽  
Eliana Bressa Dalcin ◽  
Bernadette G. M. Franco
Keyword(s):  
Lactic Acid ◽  
Fermentation Process ◽  
Lactic Acid Production ◽  
Starter Culture ◽  
Microbiological Quality ◽  
Soluble Nitrogen ◽  
Lactobacillus Sakei ◽  
Protein Nitrogen ◽  
Bacteriocin Producer ◽  
Initial Ph

Lactobacillus sakei 2a is a bacteriocin producer strain and, in this work, it's effects as a starter culture in the fermentation process of sardine (Sardinella brasiliensis) fillets were observed at different concentrations of NaCl (2, 4 and 6%) and glucose (2 and 4%), to determine it's ability to produce organic acids and consequent pH reduction. Experiments were carried out independently, with only one parameter (NaCl or glucose) varying at a time. After 21 days of fermentation the deteriorative bacteria concentration reached 9.7 Log10 CFU. g-1 corresponding to 6% NaCl and 4% glucose. Little differences were observed in lactic acid production when 2 and 4% glucose were added, since total acidity was 1.32 and 1.34% respectively, the experiments with 6% NaCl presented the best results. Initial pH of sardine fillets was 6 and after 21 days pH values were 3.8, 3.9 and 4 for the experiments with 2, 4 and 6% NaCl. This may have been due to the inhibitory properties of NaCl over the deteriorative bacteria. After 21 days of the fermentation process lactic acid bacteria concentrations were 14.5 Log10 CFU.g-1. The ratio protein nitrogen and total soluble nitrogen was typical of a cured fish.

Growth and chemical composition of white clover as affected by sulphur supply

1959 ◽  
Vol 10 (4) ◽  
pp. 500 ◽  
Author(s):  
K Spencer
Keyword(s):  
Chemical Composition ◽  
Total Nitrogen ◽  
White Clover ◽  
Trifolium Repens ◽  
Sand Culture ◽  
Protein Nitrogen ◽  
Whole Plant ◽  
Sulphate Sulphur ◽  
Trifolium Repens L ◽  
Four Levels

Plants of white clover (Trifolium repens L. var. Ladino) were grown in sand culture with four levels of sulphur supply. Growth increased with increasing sulphur supply, all plants except those at the highest sulphur level showing deficiency symptoms. As the severity of the deficiency increased, the root system formed a proportionately larger part of the plant, and the stems and petioles smaller proportions; the proportion of the whole plant formed by the laminae was reduced to only a slight extent. Nitrogen and sulphur fractions were examined in the laminae, nitrogen at each of three harvests and sulphur at the second harvest. The percentages of protein nitrogen and of total nitrogen increased as sulphur supply increased, protein nitrogen forming a greater proportion of the total nitrogen at the higher sulphur levels. In contrast, protein sulphur formed the bulk of the total sulphur in deficient plants, but as sulphur supply approached an adequate level for growth, there was a marked increase in non-protein organic sulphur and a smaller increase in sulphate sulphur. In this respect, white clover appears to differ from legumes other than Trifolium spp. and from non-legumes, all of which accumulate sulphur mainly as sulphate.

Effects of nitrogen fertilizers on total nitrogen, soluble nitrogen and soluble carbohydrate contents of grass

1962 ◽  
Vol 59 (3) ◽  
pp. 387-392 ◽  
Author(s):  
T. Z. Nowakowski
Keyword(s):  
Ammonium Sulphate ◽  
Total Nitrogen ◽  
Sodium Nitrate ◽  
Nitrogen Fertilizers ◽  
Soluble Carbohydrates ◽  
Soluble Carbohydrate ◽  
Soluble Nitrogen ◽  
Protein Nitrogen ◽  
Total N ◽  
Nitrate N

Italian rye-grass given ammonium sulphate or sodium nitrate at 56 or 112 lb. N/acre was analysed for total nitrogen, soluble nitrogen (non-protein-nitrogen) and soluble carbohydrates.Ten days after applying fertilizer the differences in total-N between the grass receiving 56 and grass receiving 112 lb. N/acre were very small. Total-N in grass decreased with growth, but the effect of the rate of nitrogen on total-N increased. At first the grass given sodium nitrate contained more soluble nitrogen than grass given ammonium sulphate, the difference being greater at 56 lb. N/acre; soluble nitrogen decreased with increasing growth. Ten days after applying fertilizer, the nitrate-N content of grass was very high (ranging from 0·1 to 0·9% in the D.M.) and it gradually decreased. At both levels of nitrogen application, grass given sodium nitrate contained much more nitrate-N than grass given ammonium sulphate. Forty days after applying nitrogen the nitrate-N contents of grass which received 56 and 112 1b. N/acre as ammonium sulphate were 0·039 and 0·222% of the dry matter, respectively; the grass supplied with sodium nitrate gave values of 0·082 and 0·438%.Total soluble carbohydrates in the grass were small early in growth and gradually increased. Nitrogen dressings had little effect on the content of soluble sugars (glucose + fructose + sucrose) but greatly decreased the fructosan. The pattern of changes in the total soluble carbohydrate content followed that in fructosan content. Early in growth, the total soluble carbohydrate/crude protein ratio was very small in grass from all treatments except the ‘control’. This ratio increased with growth and at the last sampling was 2·13 in grass receiving no nitrogen, and in grass supplied with 56 and 112 lb. N/acre as ammonium sulphate it was 1·44 and 0·72 respectively; the corresponding figures for grass receiving sodium nitrate were 1·13 and 0·66. The total soluble carbohydrate carbon/soluble nitrogen ratio in grass with no nitrogen was 18 at the first sampling and it increased gradually, reaching 70 at the last sampling. This ratio was considerably less with all nitrogen treatments than with ‘control’. The values obtained with 112 lb. N/acre were less than those obtained with 561b./acre, irrespective of the form of nitrogen used.The relationship between the soluble carbohydrate carbon content and the soluble nitrogen in grass is illustrated graphically and discussed.

Note. Effect of brining time on proteolytic changes in Idiazábal cheese during ripening / Nota. Cambios proteolíticos durante la maduración del queso Idiazábal por efecto del tiempo en salmuera

1996 ◽  
Vol 2 (5) ◽  
pp. 335-339 ◽  
Author(s):  
F.C. Ibáñez ◽  
A.I. Ordóñez ◽  
M.S. Vicente ◽  
M.I. Torres ◽  
Y. Barcina
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Total Nitrogen ◽  
Free Amino Acids ◽  
Free Amino ◽  
Dry Matter ◽  
Electrophoretic Analysis ◽  
Soluble Nitrogen ◽  
Clear Trend ◽  
Protein Nitrogen

Idiazábal cheeses were made employing brining times of 12 h (batch A) and 36 h (batch B). Proteolytic changes in both batches were examined over 270 d of ripening; proteolysis was low in both batches, but lower in batch B than in batch A. Electrophoretic analysis revealed incom plete breakdown of αs and β-caseins at the end of the ripening period, particularly in batch B. The proportion of soluble nitrogen as a percentage of total nitrogen was 17.55% in batch B and 19.48% in batch A, while the proportion of non-protein nitrogen was 11.78% in batch B and 15.16% in batch A. The proportion of non-protein nitrogen as a percentage of soluble nitrogen was 67.17% in batch B and 77.88% in batch A. The free amino acids, the smallest non-protein nitrogen frac tion, attained values of 1203 mg/100 g of dry matter in batch B and 1902 mg/100 g of dry matter in batch A. After 60 d of ripening, the main free amino acids were glutamic acid, valine, leucine, lysine, and phenylalanine in both batches, although levels were higher in the batch with the shorter brining time. There was no clear trend in the non-protein-forming amino acids with either ripening time or brining time.

Effects of enzymes and nutrients in a bacterial inoculant on quality of timothy or alfalfa silage and dairy cow performance

1991 ◽  
Vol 71 (3) ◽  
pp. 781-791 ◽  
Author(s):  
A. H. Fredeen ◽  
R. E. McQueen ◽  
D. A. Browning
Keyword(s):  
Lactic Acid ◽  
Dairy Cow ◽  
Latin Square ◽  
Ammonia Nitrogen ◽  
Temperature Changes ◽  
Colony Forming Units ◽  
Silage Quality ◽  
Cow Performance ◽  
Silage Inoculants

Timothy (trial 1) and alfalfa (trial 2) were inoculated at ensiling (33–37% dry matter (DM)) in concrete-stave, vertical silos with a culture of lactic acid bacteria (Lab; Lactobacillus plantarum and Pediococcus acidilactici) alone, or with additional nutrients and enzymes (Supersile®, Biotal Canada, Calgary, AB), and compared with an untreated (control) silage. Colony forming units of Lab, ammonia nitrogen (NH3-N), lactic acid and volatile fatty acid concentrations, pH, DM disappearance and temperature changes during ensiling were measured to assess silage quality. Nine dairy cows in mid-lactation (alfalfa) and nine cows in late lactation (timothy) were used to evaluate inoculants in repeated Latin square designs. Timothy silage that had been inoculated with Supersile or Lab had lower concentrations of acetic and butyric acid (P < 0.05) compared with the control. No other effects on silage quality were observed, and cow performance was not affected by using inoculants on either timothy or alfalfa in this study. Enzymes added in this experiment were not beneficial. Key words: Silage, inoculants, alfalfa, timothy, dairy, cow

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: I. NITROGEN DISTRIBUTION AMONG PROTEIN FRACTIONS OF BARLEY

1938 ◽  
Vol 16c (9) ◽  
pp. 377-390 ◽  
Author(s):  
J. Ansel Anderson ◽  
C. Alan Ayre
Keyword(s):  
Total Nitrogen ◽  
Soluble Protein ◽  
Malting Quality ◽  
Soluble Form ◽  
Soluble Nitrogen ◽  
Insoluble Protein ◽  
Protein Nitrogen ◽  
Nitrogen Distribution ◽  
Varietal Differences ◽  
Nitrogen Fractions

Determinations of total nitrogen and nitrogen fractions were made on 144 samples of barley representing 12 varieties grown at each of 12 widely separated experimental stations in Canada.A highly significant positive correlation between alcohol-soluble protein nitrogen and total nitrogen was found both within and between varieties. No correlation between total nitrogen and other nitrogen fractions was found between varieties; but significant positive correlations were found within varieties, that for insoluble protein nitrogen being considerably higher than those for total salt-soluble nitrogen, salt-soluble protein nitrogen, and non-protein nitrogen. With increasing total nitrogen, the proportion in salt-soluble form decreases, that in alcohol-soluble form increases, and that in insoluble form remains relatively constant. The results thus offer further support for Bishop's "Protein regularity principle".Mean varietal differences were found with respect to each nitrogen fraction, but elucidation of differences in nitrogen distribution patterns was complicated by the effect of varietal differences in total nitrogen content. Statistical analyses demonstrated the validity of eliminating this effect by adjusting varietal means for fractions to values corresponding to equal total nitrogen contents. When this was done it was found: that the three two-rowed varieties (Charlottetown 80, Hannchen, and Victory) were higher in alcohol-soluble protein nitrogen and lower in insoluble protein nitrogen than any of the six-rowed varieties; and that the four smooth-awned six-rowed varieties (Nobarb, Regal, Velvet, and Wisconsin 38) were lower in total salt-soluble nitrogen and higher in insoluble nitrogen than any of the rough-awned six-rowed varieties (O.A.C. 21, Mensury, Ott. 60, Olli, Peatland, and Pontiac). Owing to the variation between varieties within classes, and the small number of varieties studied, the average differences between the three classes are not statistically significant. Nevertheless, since by comparison with the rough-awned six-rowed varieties, the two-rowed varieties yield higher malt extracts, and the four smooth-awned varieties yield lower malt extracts and are lower in enzymatic activity, the indications of a possible relation between nitrogen distribution and malting quality are interesting.

scholarly journals Effect of Inoculation with Preactivated Lactobacillus Buchneri and Urea on Fermentative Profile, Aerobic Stability and Nutritive Value in Corn Silage

Agriculture ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 335
Author(s):  
Ana Paula Maia dos Santos ◽  
Edson Mauro Santos ◽  
Gherman Garcia Leal de Araújo ◽  
Juliana Silva de Oliveira ◽  
Anderson de Moura Zanine ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Chemical Composition ◽  
Lactic Acid Bacteria ◽  
Nutritional Value ◽  
Nutritive Value ◽  
Corn Silage ◽  
Maximum Temperature ◽  
Lactobacillus Buchneri ◽  
Aerobic Stability ◽  
Freeze Dried

The current study aimed to evaluate the application effects of the preactivated Lactobacillus buchneri and urea on the fermentative characteristics, chemical composition and aerobic stability in corn silages. The design was completely randomized, in a 6 × 5 factorial arrangement, with six types of additive and five opening times. The treatments consisted of corn silage; corn silage with freeze-dried inoculant; corn silage with freeze-dried inoculant +1.0% urea; corn silage with activated inoculant; corn silage with activated inoculant +1.0% urea, and corn silage with 1.0% urea. Populations of lactic acid bacteria stabilized at the 70th day, with average values of 8.91 and 9.15 log cfu/g for corn silage with freeze-dried inoculant +1.0% urea and corn silage with freeze-dried inoculant, respectively. In contrast, the silages without additives showed significantly lower values of 7.52 log cfu/g forage at the 70th day. The silages with urea (isolated or associated with the inoculant) increased the total nitrogen content. The maximum temperature values were highest in the corn silages without additives, indicating that these silages were more prone to deterioration. The use of Lactobacillus buchneri activated proved to be more efficient in improving the fermentative profile of corn silages than the freeze-dried inoculant. The use of urea as an additive reduced the losses and improved the nutritional value and aerobic stability of corn silages. Additionally, the combination of Lactobacillus buchneri activated and urea may be used as a technique to improve the fermentative profile, chemical composition and aerobic stability of corn silages.

Effect of Supplementation of Herbal Products as Feed Additive on Rumen Metabolites in Marwari Goats

2020 ◽  
Author(s):  
Monika Karnani ◽  
R K Dhuria ◽  
T Sharma ◽  
Manju Manju
Keyword(s):  
Total Nitrogen ◽  
Herbal Product ◽  
Ammonia Nitrogen ◽  
Feed Additive ◽  
Protein Nitrogen ◽  
Herbal Products ◽  
Rumen Ph

The present study was conducted to investigate the effect of herbal products supplementation on rumen environment in Marwari goats. Marwari goats of 18-24 months of age were randomly divided into five groups (four in each) i.e. T1 (complete feed without herbal products), T2 (Complete feed + Himalayan Batisa @ 10 mg/g substrate), T3 (Complete feed+Appetonic Vet powder @ 10 mg/g substrate), T4 (Complete feed + Ruchamax @ 3 mg/g substrate) and T5 (Complete feed + Rumizyme powder @ 7.5 mg/g substrate). Rumen liquor samples were collected from each animal at 0, 2, 4, 6, 8, 12 and 18 hrs post prandial. Rumen pH was unaffected while TVFA concentration was higher (Pandlt; 0.01) in herbal product supplemented groups in comparison to un-supplemented group. The total nitrogen, non-protein nitrogen and TCA-precipitable nitrogen were higher, whereas, the ammonia nitrogen and total protozoal count were lower (P andlt; 0.01) in herbal product supplemented groups. The results are indicative of supplementation of herbal products enhance the productivity in goats by improving the ruminal environment.

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