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Acta Prataculturae Sinica ›› 2021, Vol. 30 ›› Issue (8): 164-170.DOI: 10.11686/cyxb2021022

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Effects of tannic acid addition on the aerobic stability and mycotoxin content of kudzu vine silage

Dong-mei YANG(), Jun-nian LI(), Shuang-lun TAO   

  1. College of Life Resources and Environmental Science,Jishou University,Jishou 416000,China
  • Received:2020-06-30 Revised:2020-08-31 Online:2021-07-09 Published:2021-07-09
  • Contact: Jun-nian LI

Abstract:

This study investigated the potential benefits of tannic acid (TA) as an additive when making kudzu (Pueraria lobata) silage. The effects of 0 (control), 1.0%, 1.5%, and 2.0% TA addition on the fermentation quality, aerobic stability, and mycotoxin content of kudzu silage were analyzed. It was found that after 70 days fermentation, the content of water-soluble carbohydrate levels in kuzdu silage with 2.0% tannic acid were 16% higher than in the control (P<0.05). Propionic acid and butyric acids were not detected in kudzu vine silage treated with TA. The lactic acid content of kudzu vine silage decreased with increasing tannic acid addition (P<0.05). Addition of TA also significantly reduced the levels of aflatoxin, vomitoxin, and zearalenone in kudzu vine silage (P<0.05). After 70 days fermentation, the contents of aflatoxin, vomitoxin, and zearalenone in kudzu vine silage treated with 2.0% TA were reduced by 47.6%, 53.9%, and 37.4%, respectively, compared with those of the control. The kudzu vine silage with 2.0% TA acid had the lowest pH with a slight decrease in lactic acid, a slight increase in yeast count, and the best aerobic stability among the treatments. In summary, the addition of TA improved several quality indicators of kudzu vine silage.

Key words: tannic acid, kudzu vine silage, fermentation quality, aerobic stability, mycotoxins