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Effects of Adding Pre-Fermented Fluid Prepared from Red Clover or Lucerne on Fermentation Quality and In Vitro Digestibility of Red Clover and Lucerne Silages

Author

Listed:
  • Lin Sun

    (Inner Mongolia Engineering Research Center of Development and Utilization of Microbial Resources in Silage, Inner Mongolia Academy of Agriculture and Animal Husbandry Science, Hohhot 010031, China
    These authors have contributed equally to this study and share first authorship.)

  • Yun Jiang

    (Inner Mongolia Engineering Research Center of Development and Utilization of Microbial Resources in Silage, Inner Mongolia Academy of Agriculture and Animal Husbandry Science, Hohhot 010031, China
    Department of Animal Sciences, University of Florida, Gainesville, FL 32611, USA
    These authors have contributed equally to this study and share first authorship.)

  • Qinyin Ling

    (Department of Biology, University of Florida, Gainesville, FL 32611, USA)

  • Na Na

    (Inner Mongolia Engineering Research Center of Development and Utilization of Microbial Resources in Silage, Inner Mongolia Academy of Agriculture and Animal Husbandry Science, Hohhot 010031, China)

  • Haiwen Xu

    (College of Foreign Languages, Inner Mongolia University of Finance and Economics, Hohhot 010010, China)

  • Diwakar Vyas

    (Department of Animal Sciences, University of Florida, Gainesville, FL 32611, USA)

  • Adegbola Tolulope Adesogan

    (Department of Animal Sciences, University of Florida, Gainesville, FL 32611, USA)

  • Yanlin Xue

    (Inner Mongolia Engineering Research Center of Development and Utilization of Microbial Resources in Silage, Inner Mongolia Academy of Agriculture and Animal Husbandry Science, Hohhot 010031, China)

Abstract

This study examined the effects of chopping or chopping + blender maceration of red clover or lucerne on pre-fermented juice (PFJ) and determined the effects of PFJs on the quality of red clover silage or lucerne silage. The PFJs from chopping red clover (PFJ-RC) or lucerne (PFJ-LC) had a higher lactic acid bacteria (LAB) count than that from chopping + blender maceration ( p < 0.05) and were used as additives. Compared with the Control of both silages, adding PFJ increased LAB, lactic acid (LA), and in vitro digestibility of dry matter ( IV DMD) ( p < 0.05), while pH, acetic acid (AA), and ammonia nitrogen/total nitrogen (NH 3 -N/TN) were decreased ( p < 0.05). For red clover silages, the PFJ-RC treatment contained the greatest LAB and LA and the lowest pH and NH 3 -N/TN among treatments ( p < 0.05); similar results were observed in PFJ-LC treatment for lucerne silages ( p < 0.05). The IV DMD of both silages correlated negatively with pH, AA, and NH 3 -N/TN and positively with LA ( p < 0.05). Overall, chopping alone was a better method for preparing PFJ. Adding PFJ at ensiling increased LA and decreased the pH, AA, and NH 3 -N/TN of both silages. Ensiling lucerne or red clover with PFJ from the ensiling material had a more positive effect on the fermentation parameters mentioned above. Satisfactory fermentation parameters detected in the present study contributed to improving the IV DMD of both silages.

Suggested Citation

  • Lin Sun & Yun Jiang & Qinyin Ling & Na Na & Haiwen Xu & Diwakar Vyas & Adegbola Tolulope Adesogan & Yanlin Xue, 2021. "Effects of Adding Pre-Fermented Fluid Prepared from Red Clover or Lucerne on Fermentation Quality and In Vitro Digestibility of Red Clover and Lucerne Silages," Agriculture, MDPI, vol. 11(5), pages 1-11, May.
    • Handle: RePEc:gam:jagris:v:11:y:2021:i:5:p:454-:d:556409
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    Cited by:

    1. Lin Sun & Na Na & Xiaomei Li & Ziqin Li & Chao Wang & Xiaoguang Wu & Yanzi Xiao & Guomei Yin & Sibo Liu & Zhiping Liu & Yanlin Xue & Fuyu Yang, 2021. "Impact of Packing Density on the Bacterial Community, Fermentation, and In Vitro Digestibility of Whole-Crop Barley Silage," Agriculture, MDPI, vol. 11(7), pages 1-14, July.

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