scholarly journals Effects of Sucrose (Sugar) as Inoculant on Physical Quality, Fermentation Profile and Relative Feed Value of Alfalfa Silage at Different Ensiling Time

2021 ◽  
Author(s):  
Hidir GÜMÜŞ
Keyword(s):  
Physical Quality ◽  
Fermentation Profile ◽  
Feed Value ◽  
Alfalfa Silage

scholarly journals Effects of Different Carbohydrate Sources on Alfalfa Silage Quality at Different Ensiling Days

Agriculture ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 58
Author(s):  
Run Gao ◽  
Bing Wang ◽  
Tingting Jia ◽  
Ying Luo ◽  
Zhu Yu
Keyword(s):  
Ammonia Nitrogen ◽  
Water Soluble ◽  
Soluble Carbohydrate ◽  
Chemical Compositions ◽  
Silage Fermentation ◽  
Fermentation Profile ◽  
Fermentation Quality ◽  
Polyethylene Bags ◽  
Alfalfa Silage ◽  
Water Soluble Carbohydrate

This study was evaluated the effects of different carbohydrate sources on the fermentation profiles, chemical compositions, and correlation of fermentation profiles and chemical compositions with water-soluble carbohydrate (WSC) of alfalfa (Medicago sativa) silage. Alfalfa was harvested at early flowering stage from the third cutting in September 2018, wilted to 32% dry matter (DM) and chopped into 1–2 cm pieces. Treatments included the addition of pectin (PEC), starch (STA; powdered corn), molasses (MOL), and fructose (FRU), as well as distilled water as a control (CON). Afterward, 300 g of prepared alfalfa was packed into polyethylene bags, vacuumed, and sealed, after which they were stored at room temperature for 1, 3, 7, 15, and 30 d. FRU and PEC additions resulted in desirable fermentation profiles and chemical compositions throughout the ensiling period. FRU and PEC rapidly decreased the pH and increased Fleig’s point, exhibiting lower pH and higher Fleig’s point from 3 d to the end of ensiling. Acetic acid (AA), propionic acid (PA) and ammonia nitrogen (AN) contents of FRU and PEC were lower at 30 d after ensiling. Higher lactic acid (LA) contents were found in FRU and PEC from 7 d to the end of ensiling and higher LA:AA ratios from 15 d to the end of ensiling. Butyric acid (BA) was not detected at any point during the ensiling period. Additives exhibited higher DM content from 7 to 30 d after ensiling. The WSC content decreased as the number of ensiling days increased and was stable from 15 d to the end of ensiling. PEC, STA, and FRU exhibited higher WSC than CON. FRU and PEC improved the fermentation quality throughout the ensiling period. Thus, FRU and PEC or related agricultural byproducts may offer alternative additives for improving the alfalfa silage fermentation profile.

scholarly journals Use of Fresh Scotta Whey as an Additive for Alfalfa Silage

Agronomy ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 365 ◽  
Author(s):  
Marco Mariotti ◽  
Filippo Fratini ◽  
Domenico Cerri ◽  
Victoria Andreuccetti ◽  
Roberta Giglio ◽  
...  
Keyword(s):  
Crude Protein ◽  
Protein Concentration ◽  
Growth Stages ◽  
Industry Waste ◽  
Microbiological Characteristics ◽  
Fiber Fractions ◽  
Feed Value ◽  
Alfalfa Silage ◽  
Spoilage Microorganisms ◽  
Cheese Production

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.

The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Silaturahmi Silaturahmi ◽  
Zaidiyah Zaidiyah ◽  
Tengku Mia Rahmiati
Keyword(s):  
Product Diversification ◽  
Fruit Peel ◽  
Physical Quality ◽  
Natural Colorant ◽  
Randomized Design ◽  
Solid Loss ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Peel Extract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle.  The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml).  The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color).  The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

Maize silage and winter crop options to maximise drymatter and energy for NZ dairy systems

2006 ◽  
pp. 193-197 ◽  
Author(s):  
R.J. Densley ◽  
G.M. Austin ◽  
I.D. Williams ◽  
R. Tsimba ◽  
G.O. Edmeades
Keyword(s):  
Italian Ryegrass ◽  
Maize Silage ◽  
Forage Crops ◽  
Forage Crop ◽  
Maize Hybrid ◽  
Trade Offs ◽  
Feed Value ◽  
Winter Crop ◽  
Winter Crops ◽  
Silage Production

Trade-offs in dry matter (DM) and metabolisable energy (ME) between combinations of three maize silage hybrids varying in maturity from 100-113 CRM and six winter forage options were investigated in a Waikato farmer's field over 2 years. Winter crops were triticale, cut once; oats grazed 1-2 times; and Tama and Feast II Italian ryegrass, each cut or grazed 2-3 times. Greatest DM and ME production (38.9 t/ha; 396 GJ/ha) was from a 113 CRM hybrid followed by a single-cut triticale crop. The most economical sources of DM and ME were obtained from a 100 CRM maize hybrid plus grazed oats (11.8 c/ kg; 1.12 c/MJ), while the cheapest ME source among cut winter forages was a 113 CRM maize hybrid + triticale (1.18 c/MJ). Reliable annual silage production of 30 t DM/ha and 330 GJ ME/ha (or 3000 kg MS/ha) is possible using a late maturing maize hybrid combined with a winter forage crop such as triticale, although the low feed value of the triticale may limit its use as feed for milking cows. Keywords: Italian ryegrass, oats, maize silage, supplements, triticale, winter forage crops

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