Effect of grape pomace on fermentation quality and aerobic stability of sweet sorghum silage. (8th May 2017)

• Record Type: Journal Article
• Authors: Li, Ping; Shen, Yixin; You, Minghong; Zhang, Yu; Yan, Jiajun; Li, Daxue; Bai, Shiqie
• Is Part Of: Animal science journal. Volume 88:Number 10(2017:Oct.)
• Page Start: 1523
• Page End: 1530
• Publication Date: 2017-05-08
• Subjects: aerobic stability -- fermentation quality -- grape pomace -- lactic acid bacteria -- silage; Animal culture -- Periodicals; Livestock -- Periodicals; 636
• DOI: 10.1111/asj.12791
• Languages: English
• ISSNs: 1344-3941

Abstract

Abstract: The objective of this study was to evaluate the effect of grape pomace (GP) with different adding levels (0%, 5%, 10% and 15%, fresh matter basis), alone (GP‐LAB) or in combine with an inoculant LAB (GP+LAB), on the fermentation quality and aerobic stability of sweet sorghum silage. After 90 days of ensiling in vacuumized mini‐silos, silages were subject to a 7‐day aerobic stability test, in which chemical, microbial and polyphenol composition were measured. In the GP‐LAB group, adding GP decreased ( P < 0.05) concentrations of water‐soluble carbohydrate (WSC) and butyric acid in silage. In the GP+LAB group, adding GP increased ( P < 0.05) concentrations of lactic acid, WSC and crude protein, decreased ( P < 0.05) final pH value, NH3 ‐N ratio and butyric acid concentration in silage. Polyphenol level was reduced ( P < 0.05) after silage fermentation. During aerobic exposure, the fungi count, pH value and silage temperature increased ( P < 0.05), the levels of lactic acid, acetic acid and polyphenols (quercetin 3‐O‐glucoside and quercetin 3‐O‐glucuronid) decreased ( P < 0.05) in silage. GP+LAB treated silage had a lag phase for aerobic spoilage. When the fermentation products, microbial counts, chemical and polyphenol composition were considered, the use of 10% GP+LAB at ensiling could provide a valuable source for improved fermentation quality and aerobic stability of sweet sorghum silage.