Effects of Cutting Length on Fermentation Characteristics and Aerobic Stability of Whole Crop Rice Silage

2021 ◽  
Vol 41 (3) ◽  
pp. 155-161
Author(s):  
Seong Shin Lee ◽  
◽  
Young Ho Joo ◽  
Jeong Seok Choi ◽  
Seung Min Jeong ◽  
...  
Keyword(s):  
Aerobic Stability ◽  
Cutting Length

scholarly journals Application of Selected Inoculant Producing Antifungal and Fibrinolytic Substances on Rye Silage with Different Wilting Time

Processes ◽  
2021 ◽  
Vol 9 (5) ◽  
pp. 879
Author(s):  
Seong-Shin Lee ◽  
Jeong-Seok Choi ◽  
Dimas Hand Vidya Paradhipta ◽  
Young-Ho Joo ◽  
Hyuk-Jun Lee ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Dry Matter ◽  
Lactobacillus Brevis ◽  
Neutral Detergent Fiber ◽  
Dry Matter Digestibility ◽  
Fiber Digestibility ◽  
Aerobic Stability ◽  
Commercial Inoculant

This research was conducted to determine the effects of selected inoculant on the silage with different wilting times. The ryes were unwilted or wilted for 12 h. Each rye forage was ensiled for 100 d in quadruplicate with commercial inoculant (Lactobacillus plantarum sp.; LPT) or selected inoculant (Lactobacillus brevis 100D8 and Leuconostoc holzapfelii 5H4 at 1:1 ratio; MIX). In vitro dry matter digestibility and in vitro neutral detergent fiber digestibility were highest in the unwilted MIX silages (p < 0.05), and the concentration of ruminal acetate was increased in MIX silages (p < 0.001; 61.4% vs. 60.3%) by the increase of neutral detergent fiber digestibility. The concentration of ruminal ammonia-N was increased in wilted silages (p < 0.001; 34.8% vs. 21.1%). The yeast count was lower in the MIX silages than in the LPT silages (p < 0.05) due to a higher concentration of acetate in MIX silages (p < 0.05). Aerobic stability was highest in the wilted MIX silages (p < 0.05). In conclusion, the MIX inoculation increased aerobic stability and improved fiber digestibility. As a result of the wilting process, ammonia-N in silage decreased but ruminal ammonia-N increased. Notably, the wilted silage with applied mixed inoculant had the highest aerobic stability.

scholarly journals Dual sensor measurement shows that temperature outperforms pH as an early sign of aerobic deterioration in maize silage

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Guilin Shan ◽  
Wolfgang Buescher ◽  
Christian Maack ◽  
André Lipski ◽  
Ismail-Hakki Acir ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Aerobic Metabolism ◽  
Maize Silage ◽  
Aerobic Stability ◽  
Dual Sensor ◽  
Ruminant Diets ◽  
Incubation Temperatures ◽  
Biological Additive ◽  
Real Time Information ◽  
First Time

AbstractHigh quality silage containing abundant lactic acid is a critical component of ruminant diets in many parts of the world. Silage deterioration, a result of aerobic metabolism (including utilization of lactic acid) during storage and feed-out, reduces the nutritional quality of the silage, and its acceptance by animals. In this study, we introduce a novel non-disruptive dual-sensor method that provides near real-time information on silage aerobic stability, and demonstrates for the first time that in situ silage temperature (Tsi) and pH are both associated with preservation of lactic acid. Aerobic deterioration was evaluated using two sources of maize silage, one treated with a biological additive, at incubation temperatures of 23 and 33 °C. Results showed a time delay between the rise of Tsi and that of pH following aerobic exposure at both incubation temperatures. A 11 to 25% loss of lactic acid occurred when Tsi reached 2 °C above ambient. In contrast, by the time the silage pH had exceeded its initial value by 0.5 units, over 60% of the lactic acid had been metabolized. Although pH is often used as a primary indicator of aerobic deterioration of maize silage, it is clear that Tsi was a more sensitive early indicator. However, the extent of the pH increase was an effective indicator of advanced spoilage and loss of lactic acid due to aerobic metabolism for maize silage.

scholarly journals Microbial Communities, Metabolites, Fermentation Quality and Aerobic Stability of Whole-Plant Corn Silage Collected from Family Farms in Desert Steppe of North China

Processes ◽  
2021 ◽  
Vol 9 (5) ◽  
pp. 784
Author(s):  
Chao Wang ◽  
Lin Sun ◽  
Haiwen Xu ◽  
Na Na ◽  
Guomei Yin ◽  
...  
Keyword(s):  
Microbial Communities ◽  
Bacterial Diversity ◽  
Fungal Diversity ◽  
North China ◽  
Bacterial Species ◽  
Fungal Species ◽  
Family Farms ◽  
Aerobic Stability ◽  
Whole Plant ◽  
Lactobacillus Kefiri

Whole-plant corn silages on family farms were sampled in Erdos (S1), Baotou (S2), Ulanqab (S3), and Hohhot (S4) in North China, after 300 d of ensiling. The microbial communities, metabolites, and aerobic stability were assessed. Lactobacillusbuchneri, Acinetobacter johnsonii, and unclassified Novosphingobium were present at greater abundances than others in S2 with greater bacterial diversity and metabolites. Lactobacillus buchneri, Lactobacillus parafarraginis, Lactobacillus kefiri, and unclassified Lactobacillus accounted for 84.5%, and 88.2%, and 98.3% of bacteria in S1, S3, and S4, respectively. The aerobic stability and fungal diversity were greater in S1 and S4 with greater abundances of unclassified Kazachstania, Kazachstania bulderi, Candida xylopsoci, unclassified Cladosporium, Rhizopus microspores, and Candida glabrata than other fungi. The abundances of unclassified Kazachstania in S2 and K. bulderi in S3 were 96.2% and 93.6%, respectively. The main bacterial species in S2 were L. buchneri, A. johnsonii, and unclassified Novosphingobium; Lactobacillus sp. dominated bacterial communities in S1, S3, and S4. The main fungal species in S1 and S4 were unclassified Kazachstania, K. bulderi, C. xylopsoci, unclassified Cladosporium, R. microspores, and C. glabrata; Kazachstania sp. dominated fungal communities in S2 and S3. The high bacterial diversity aided the accumulation of metabolites, and the broad fungal diversity improved the aerobic stability.

scholarly journals Effects of Inoculants Containing Propionic Acid Bacteria on Fermentation and Aerobic Stability of Corn Silage

1998 ◽  
Vol 81 (8) ◽  
pp. 2185-2192 ◽  
Author(s):  
G.E. Higginbotham ◽  
S.C. Mueller ◽  
K.K. Bolsen ◽  
E.J. DePeters
Keyword(s):  
Propionic Acid ◽  
Corn Silage ◽  
Propionic Acid Bacteria ◽  
Aerobic Stability

Influence Parameters Analysis of Forming Quality and System Dynamics Simulation of Vertical Steel Bar Benting

2013 ◽  
Vol 483 ◽  
pp. 280-284
Author(s):  
Xi Jian Zheng ◽  
Xin Zhuo Wang ◽  
Jin Meng Zhang ◽  
Yu Fei Zhu
Keyword(s):  
Simulation Analysis ◽  
Reference Value ◽  
Dynamics Simulation ◽  
Forming Quality ◽  
Steel Bar ◽  
New Process ◽  
Cutting Length ◽  
Bending Radius ◽  
The Relationship

The vertical steel bar bending forming is a kind of new process of bending method. The bending speed, bending radius and clamping length H which is the parameters of vertical steel bar bending machine , is directly affect the quality of bending forming parts. This paper calculated the length of reinforcement before being incised and the springback angle of bending steel bar which obtained the reasonable cutting length and bending Angle; Then based on rigid-flexible virtual prototype technology to build the dynamics model of vertical steel bar bending system. Through simulation analysis ,it obtained the relationship between bending speed, bending radius , clamping length H and forming quality of bending steel bar. In this paper, the analysis method have reference value to the design of similar steel bar bending machines.

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