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

Author

Listed:
  • Run Gao

    (College of Grassland Science and Technology, China Agricultural University, Beijing 100193, China)

  • Bing Wang

    (College of Animal Science and Technology, China Agricultural University, Beijing 100193, China)

  • Tingting Jia

    (College of Animal Science and Technology, China Agricultural University, Beijing 100193, China)

  • Ying Luo

    (College of Grassland Science and Technology, China Agricultural University, Beijing 100193, China)

  • Zhu Yu

    (College of Grassland Science and Technology, China Agricultural University, Beijing 100193, China)

Abstract

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.

Suggested Citation

  • Run Gao & Bing Wang & Tingting Jia & Ying Luo & Zhu Yu, 2021. "Effects of Different Carbohydrate Sources on Alfalfa Silage Quality at Different Ensiling Days," Agriculture, MDPI, vol. 11(1), pages 1-13, January.
    • Handle: RePEc:gam:jagris:v:11:y:2021:i:1:p:58-:d:479206
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    References listed on IDEAS

    as
    1. Zhe Wu & Shengyang Xu & Ying Yun & Tingting Jia & Zhu Yu, 2019. "Effect of 3-Phenyllactic Acid and 3-Phenyllactic Acid-Producing Lactic Acid Bacteria on the Characteristics of Alfalfa Silage," Agriculture, MDPI, vol. 10(1), pages 1-11, December.
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    Cited by:

    1. Maw Ni Soe Htet & Honglu Wang & Vivek Yadav & Thongsouk Sompouviseth & Baili Feng, 2022. "Legume Integration Augments the Forage Productivity and Quality in Maize-Based System in the Loess Plateau Region," Sustainability, MDPI, vol. 14(10), pages 1-17, May.

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