Effect of propionic acid on the storage stability of high moisture purple prairie clover (Dalea purpurea) hay

doi:10.11686/cyxb2020078

Abstract

Abstract: Purple prairie clover (PPC; Dalea purpurea) is an important legume that grows naturally on rangeland and has a feeding value similar to alfalfa. Baling hay with high moisture content is beneficial to shorten the field drying period and thereby reduce the risks of losses, but high-moisture hay is difficult to store as the high moisture content may result in degradation, loss of nutritive value, and sometimes toxic fungal growth in the stack. The effect of propionic acid on the stability of PPC hay bales with high moisture content was studied. The results indicated that PPC hay baled at high moisture content (28%) had similar chemical composition to those baled at low moisture content (17%). However, PPC hay baled at high moisture content was perishable and not easily stored. Inclusion of buffered propionic acid with at an appropriate rate in PPC hay bales baled at high moisture content was observed to significantly reduce the temperature in storage and forage pH, the neutral and acid detergent fibre levels, and numbers of bacteria, fungi and yeasts, especially after longer periods of storage (P<0.05), while at the same time increasing the crude protein and water soluble carbohydrate content of bales during storage. In summary, adding propionic acid to high moisture PPC hay bales, enhances their nutritional value, feeding safety and storage stability.

Key words: purple prairie clover, hay, propionic acid, storage stability

PENG Kai, WANG Guo-xia, HUANG Yan-hua, WANG Yu-xi. Effect of propionic acid on the storage stability of high moisture purple prairie clover (Dalea purpurea) hay[J]. Acta Prataculturae Sinica, 2020, 29(8): 179-187.

References

[1] Ball D M, Hoveland C S, Lacefield G D.Southern forages. Norcross, GA, USA: Potash and Phosphate Institute (PPI), 1996: 137-141.
[2] Jin L, Chevaux E, McAllister T, et al. Impact of Pediococcus pentosaceus and Pichia anomala in combination with chitinase on the preservation of high-moisture alfalfa hay. Grass and Forage Science, 2018, 73(3): 610-621.
[3] Nelson M L, Headley D M, Loesche J A.Control of fermentation in high-moisture baled alfalfa by inoculation with lactic acid-producing bacteria. II. Small rectangular bales. Journal of Animal Science, 1989, 67(6): 1586-1592.
[4] Wittenberg K M.Preservation of high moisture hay in storage through the use of forage additives. Canadian Journal of Animal Science, 1991, 71(2): 429-437.
[5] Lacey J, Lord K A.Methods for testing chemical additives to prevent molding of hay. Annals of Applied Biology, 1977, 87(3): 327-335.
[6] Association of Official Agricultural Chemists (AOAC). Official methods of analysis of the Association of Official Agricultural Chemists, 16th edition, 5th revise. Gaithersburg, MD, USA: AOAC International, 1999.
[7] McGinn S M, Beauchemin K A, Coates T, et al. Methane emissions from beef cattle: Effects of monensin, sunflower oil, enzymes, yeast, and fumaric acid. Journal of Animal Science, 2004, 82(11): 3346-3356.
[8] Zahiroddini H, Baah J, Absalom W, et al. Effect of an inoculant and hydrolytic enzymes on fermentation and nutritive value of whole crop barley silage. Animal Feed Science and Technology, 2004, 117(3): 317-330.
[9] Wang Y, Barbieri L R, Berg B P, et al. Effects of mixing sainfoin with alfalfa on ensiling, ruminal fermentation and total tract digestion of silage. Animal Feed Science and Technology, 2007, 135(3): 296-314.
[10] McAllister T A, Feniuk R, Mir Z, et al. Inoculants for alfalfa silage: Effects on aerobic stability, digestibility and the growth performance of feedlot steers. Livestock Production Science, 1998, 53(2): 171-181.
[11] Peng K, Shirley D C, Xu Z, et al. Effect of purple prairie clover (Dalea purpurea Vent.) hay and its condensed tannins on growth performance, wool growth, nutrient digestibility, blood metabolites and ruminal fermentation in lambs fed total mixed rations. Animal Feed Science and Technology, 2016, 222: 100-110.
[12] Martinson K, Coblentz W, Sheaffer C.The effect of harvest moisture and bale wrapping on forage quality, temperature, and mold in orchardgrass hay. Journal of Equine Veterinary Science, 2011, 31(12): 711-716.
[13] Friesen O.Evaluation of hay and forage harvesting methods [Equipment, Manitoba]. Proceeding of International Grain and Forage Harvesting Conference, Ames, lowa, USA: 1978.
[14] Baah J, Mcallister T A, Bos L, et al. Effect of Lactobacillus buchneri 40788 and buffered propionic acid on preservation and nutritive value of alfalfa and timothy high-moisture hay. Asian-australasian Journal of Animal Sciences, 2005, 18(5): 649-660.
[15] Undi M, Wittenberg K M, Holliday N J.Occurrence of fungal species in stored alfalfa forage as influenced by moisture content at baling and temperature during storage. Canadian Journal of Animal Science, 1997, 77(1): 95-103.
[16] Goering H K, Gordon C H.Chemical aids to preservation of high moisture feeds. Journal of Dairy Science, 1973, 56(10): 1347-1351.
[17] Jafri S A, Bush L J, Adams G D.Chemical preservation of alfalfa hay for dairy cows. Journal of Dairy Science, 1979, 62(3): 455-458.
[18] Esener A A, Roels J A, Kossen N W F. The influence of temperature on the maximum specific growth rate of Klebsiella pneumoniae. Biotechnology and Bioengineering, 1981, 23(6): 1401-1405.
[19] Scott W J.Water relations of food spoilage microorganisms. Advances in Food Research, 1957, 7: 83-127.
[20] Rotz C A, Buckmaster D R, Borton L R.Economic potential of preserving high moisture hay. Applied Engineering Agriculture, 1992, 8(3): 315-323.
[21] Lacey J, Lord K A, King H G C, et al. Preservation of baled hay with propionic and formic acids and a proprietary additive. Annals of Applied Biology, 2008, 88(1): 65-73.
[22] Brul S, Coote P.Preservative agents in foods mode of action and microbial resistance mechanisms. International Journal of Food Microbiology, 1999, 50(1/2): 1-17.
[23] Makarova K S, Koonin E V.Evolutionary genomics of lactic acid bacteria. Proceedings of the National Academy of Sciences of the United States of America, 2006, 103(42): 15611-15616.