Interactive effects of molasses by homofermentative and heterofermentative inoculants on fermentation quality, nitrogen fractionation, nutritive value and aerobic stability of wilted alfalfa (Medicago sativa L) silage. Issue 2 (21st May 2013)

• Record Type: Journal Article
• Authors: Hashemzadeh‐Cigari, F.; Khorvash, M.; Ghorbani, G. R.; Ghasemi, E.; Taghizadeh, A.; Kargar, S.; Yang, W. Z.
• Is Part Of: Journal of animal physiology and animal nutrition. Volume 98:Issue 2(2014)
• Page Start: 290
• Page End: 299
• Publication Date: 2013-05-21
• Subjects: Animal nutrition -- Periodicals; Feeds -- Periodicals; 636.085
• DOI: 10.1111/jpn.12079
• Languages: English
• ISSNs: 0931-2439

Abstract

<abstract abstract-type="main" xml:lang="en" id="jpn12079-abs-0001"> <title>Summary</title> <p>The effect of adding molasses (0, UM or 50 g/kg on DM basis, M) and two types of inoculant including homofermentative (HO) and a combination of homofermentative and propionate‐producing bacterial (HOPAB) inoculants on silage fermentation quality, nitrogen fractionation and aerobic stability of pre‐bloom, wilted alfalfa (AS) was determined in laboratory silos. The HOPAB inoculant was more effective than HO in reducing the alfalfa silage pH but increased propionate content in the absence of M (p < 0.05). Inoculation of HOPAB reduced (p < 0.01) acid detergent fibre (ADF) and increased (p < 0.01) lactate to acetate ratio compared with uninoculated AS. Acetate concentration was lower (p < 0.01) in HOPAB‐inoculated than other AS. This difference was more pronounced in M‐added AS (inoculants × M interaction, p = 0.01). Both inoculants reduced (p < 0.01) ammonia‐N content in AS added with M, whereas only HOPAB decreased (p < 0.01) ammonia‐N concentration in silage without M. Inoculants increased (p < 0.01) B<sub>2</sub> fraction in AS with M addition but had no effect on AS without M. Treating silages with HO‐UM increased (p < 0.05) C fraction (acid‐detergent insoluble‐N) but HOPAB decreased C fraction at two levels of M. Treating alfalfa crop with M and HOPAB improved aerobic stability by increasing the concentration of acetate and propionate of AS respectively. Adding M tended (p < 0.10) to increase short‐chain fatty acids (SCFA) and cumulative gas production (CGP). HOPAB alone increased DM disappearance at 24 h post‐incubation and effective degradability assuming outflow rate of 8%/h relative to untreated AS (p < 0.05). It was concluded that adding M had no pronounced effects on AS fermentation quality, but increased aerobic stability. HOPAB‐inoculated AS with no addition of M improved fermentation quality and increased DM degradability compared with HO.</p> </abstract>