Effects of additives on fermentation quality of alfalfa silage

doi:10.11686/cyxb2020158

Abstract

Abstract:

The objective of this study was to improve fermentation quality and inhibit the loss of unsaturated fatty acids from alfalfa silage. Alfalfa was ensiled without additives （control）， or with sodium benzoate， sodium caseinate， hexadecanoic acid， molasses， or propionic acid. After ensiling for 65 days， the fermentation quality and fatty acid contents of the various silages were evaluated. For the control silage， the pH was lower than 4.50， the lactic acid content was 54.25 g?kg^-1DM， and the butyric acid content was lower than 5.00 g?kg^-1DM. The Flieg score of the control silage was 64.33， indicative of good fermentation quality. Compared with the alfalfa material before ensiling， the silages showed significantly increased contents of linoleic acid （C18：2n6） and linolenic acid （C18：3n3）（P<0.05）. Compared with the control silage， silages fermented with hexadecanoic acid and sodium caseinate showed non-significant （P>0.05） and significant （P<0.05） reductions in lactic acid content， respectively； and silage fermented with sodium caseinate showed a significantly increased （P<0.05） butyric acid content. The silages fermented with hexadecanoic acid and sodium caseinate had Flieg scores lower than 50.00， indicative of poor fermentation quality. Compared with control silage， the silages fermented with sodium benzoate， propionic acid， and molasses showed increased lactic acid contents， decreased pH， and lower contents of ammonia nitrogen and acid detergent fiber. The Flieg scores were 70.33 for sodium benzoate-treated silage， 74.33 for propionic acid-treated silage， and 67.67 for molasses-treated silage， indicative of better fermentation quality than that of the control. Compared with the control silage， silages fermented with sodium benzoate and propionic acid showed increased C18：2n6 or C18：3n3 contents， while silage fermented with molasses had decreased contents of C18：2n6 and C18：3n3 （P<0.05）. In summary， sodium benzoate and propionic acid are suitable additives to produce high-quality alfalfa silage.

Key words: additive, alfalfa silage, fermentation quality, fatty acid

Cheng ZONG, Jian ZHANG, Tao SHAO, Zhi-hao DONG, Jun-feng LI, Lu TANG, Qi-fan RAN, Qin-hua LIU. Effects of additives on fermentation quality of alfalfa silage[J]. Acta Prataculturae Sinica, 2020, 29(12): 180-187.

Figures/Tables 6

References 36

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项目Items	紫花苜蓿 Alfalfa	标准偏差 Standard deviation
干物质 Dry matter (g·kg^-1 FW)	213.64	9.61
粗蛋白Crude protein (g·kg^-1 DM)	198.30	0.79
中性洗涤纤维Neutral detergent fiber (g·kg^-1 DM)	358.65	10.02
酸性洗涤纤维Acid detergent fiber (g·kg^-1 DM)	224.62	6.42
水溶性碳水化合物Water-soluble carbohydrates (g·kg^-1 DM)	72.60	3.62
pH	6.01	0.01
缓冲能 Buffer capacity (mEq·kg^-1 DM)	250.13	16.73
乳酸菌Lactic acid bacteria （lg cfu·g^-1 FW）	6.70	0.09
好氧性细菌Aerobic bacteria （lg cfu·g^-1 FW）	5.35	0.19
酵母Yeasts （lg cfu·g^-1 FW）	3.49	0.24
霉菌 Mold （lg cfu·g^-1 FW）	<2.00	-

项目Items	紫花苜蓿 Alfalfa	标准偏差 Standard deviation
干物质 Dry matter (g·kg^-1 FW)	213.64	9.61
粗蛋白Crude protein (g·kg^-1 DM)	198.30	0.79
中性洗涤纤维Neutral detergent fiber (g·kg^-1 DM)	358.65	10.02
酸性洗涤纤维Acid detergent fiber (g·kg^-1 DM)	224.62	6.42
水溶性碳水化合物Water-soluble carbohydrates (g·kg^-1 DM)	72.60	3.62
pH	6.01	0.01
缓冲能 Buffer capacity (mEq·kg^-1 DM)	250.13	16.73
乳酸菌Lactic acid bacteria （lg cfu·g^-1 FW）	6.70	0.09
好氧性细菌Aerobic bacteria （lg cfu·g^-1 FW）	5.35	0.19
酵母Yeasts （lg cfu·g^-1 FW）	3.49	0.24
霉菌 Mold （lg cfu·g^-1 FW）	<2.00	-

项目 Items	pH	有机酸含量 Organic acid content (g·kg^-1 DM)				酒精 Alcohol (g·kg^-1 DM)
项目 Items	pH	乳酸 Lactic acid	乙酸 Acetic acid	丙酸 Propionic acid	丁酸 Butyric acid	酒精 Alcohol (g·kg^-1 DM)
CON	4.32b	54.25bc	49.25a	0.00b	1.47b	6.78a
SB	4.20b	76.33a	51.82a	0.00b	1.46b	4.13bcd
SC	4.79a	30.73d	51.21a	0.00b	17.36a	3.41d
HA	4.35b	43.90cd	49.42a	0.00b	1.96b	5.49abc
M	4.17b	57.85bc	44.54ab	0.00b	0.53b	5.54ab
PA	3.89c	64.48ab	31.83b	63.82a	0.00b	3.70cd
标准误 Standard error of means	0.043	3.544	3.558	1.792	0.705	0.385
显著性 Significance	<0.001	<0.001	0.015	<0.001	<0.001	<0.001

项目 Items	pH	有机酸含量 Organic acid content (g·kg^-1 DM)				酒精 Alcohol (g·kg^-1 DM)
项目 Items	pH	乳酸 Lactic acid	乙酸 Acetic acid	丙酸 Propionic acid	丁酸 Butyric acid	酒精 Alcohol (g·kg^-1 DM)
CON	4.32b	54.25bc	49.25a	0.00b	1.47b	6.78a
SB	4.20b	76.33a	51.82a	0.00b	1.46b	4.13bcd
SC	4.79a	30.73d	51.21a	0.00b	17.36a	3.41d
HA	4.35b	43.90cd	49.42a	0.00b	1.96b	5.49abc
M	4.17b	57.85bc	44.54ab	0.00b	0.53b	5.54ab
PA	3.89c	64.48ab	31.83b	63.82a	0.00b	3.70cd
标准误 Standard error of means	0.043	3.544	3.558	1.792	0.705	0.385
显著性 Significance	<0.001	<0.001	0.015	<0.001	<0.001	<0.001

项目 Items	乳酸与乙酸比 LA/AA	氨态氮 NH₃-N (g·kg^-1 N)	微生物数量 Microorganism number (lg cfu·g^-1 FW)
项目 Items	乳酸与乙酸比 LA/AA	氨态氮 NH₃-N (g·kg^-1 N)	乳酸菌 Lactic acid bacteria	好氧细菌 Aerobic bacteria	酵母菌 Yeasts	霉菌 Mold
CON	1.10bc	139.87a	10.15	5.31a	<2.30	2.50
SB	1.47ab	133.93ab	10.31	3.83bc	<2.30	<2.30
SC	0.60c	131.30ab	9.14	4.42ab	<2.30	<2.30
HA	0.90c	141.73a	9.08	4.88ab	<2.30	<2.30
M	1.30b	125.47b	9.61	5.45a	<2.30	<2.30
PA	2.09a	111.43c	10.19	3.00c	<2.30	<2.30
标准误Standard error of the means	0.137	2.569	0.550	0.250	-	0.082
显著性Significance	<0.001	<0.001	0.151	<0.001	-	0.458