Abstract #75
Section: Forages and Pastures (orals)
Session: Forages and Pastures I
Format: Oral
Day/Time: Monday 10:15 AM–10:30 AM
Location: Ballroom A
Session: Forages and Pastures I
Format: Oral
Day/Time: Monday 10:15 AM–10:30 AM
Location: Ballroom A
# 75
Fermentation quality, and in vitro digestibility of alfalfa and red clover silages treated with pre-fermented juice.
Yun Jiang*1, Yan L. Xue2, Diwakar Vyas1, Lin Sun2, Guo M. Yin2, Yuan Y. Zhang2, Si. B. Liu2, Zhu Yu3, Qi. Z. Sun4, Adegbola T. Adesogan1, 1Department of Animal Sciences, University of Florida, Gainesville, FL, 2Inner Mongolia Academy of Agriculture and Animal Husbandry Science, Hohhot, Inner Mongolia, China, 3Department of Animal Sciences, China Agricultural University, Beijing, China, 4Institute of Grassland Research, Chinese Academy of Agricultural Sciences, Hohhot, Inner Mongolia, China.
Key Words: alfalfa, red clover, pre-fermented juice
Fermentation quality, and in vitro digestibility of alfalfa and red clover silages treated with pre-fermented juice.
Yun Jiang*1, Yan L. Xue2, Diwakar Vyas1, Lin Sun2, Guo M. Yin2, Yuan Y. Zhang2, Si. B. Liu2, Zhu Yu3, Qi. Z. Sun4, Adegbola T. Adesogan1, 1Department of Animal Sciences, University of Florida, Gainesville, FL, 2Inner Mongolia Academy of Agriculture and Animal Husbandry Science, Hohhot, Inner Mongolia, China, 3Department of Animal Sciences, China Agricultural University, Beijing, China, 4Institute of Grassland Research, Chinese Academy of Agricultural Sciences, Hohhot, Inner Mongolia, China.
This study was conducted to evaluate the effects of pre-fermented juice (PFJ) prepared from red clover (RC) or alfalfa (AF) on fermentation quality and in vitro digestibility of RC and AF silages. The RC (Experiment 1) and AF (Experiment 2) were harvested at the early-bud stage, chopped to 1–2 cm lengths, mixed with distilled water (1:9 ratio) and ensiled in anaerobic jars for 48 h at 30°C. Subsequently, lactic acid bacteria (LAB) in the RC and AF PFJ filtrates were counted. In Experiment 1, RC was chopped, wilted to 40% DM and ensiled in vacuum-sealed plastic bags (18 × 26 cm) in triplicate for 60 d after applying following treatments: (1) Control (deionized water), (2) PFJ-RC (1 × 106 cfu of LAB/g fresh weight); and (3) PFJ-AF (1 × 106 cfu of LAB /g fresh weight). In Experiment 2, AF was treated and ensiled similarly. Data were analyzed using GLM procedure of SAS. Compared with the control, treating RC silage with PFJ-RC reduced (P < 0.05) pH (4.63 vs. 5.31), NH3N/total-N (4.5 vs.10.6%) and acetic acid concentration (0.6 vs. 1.4%) but increased (P < 0.05) DM (39.3 vs. 38.4%), WSC (2.4 vs. 2.0) and lactic acid (LA) concentrations (4.2 vs. 0.8%) as well as LAB counts (8.2 vs. 6.1 cfu/g) and in vitro DM digestibility (IVDMD, 66.4 vs. 62.4%). Compared with PFJ-AF, treating RC with PFJ-RC reduced (P < 0.05) pH and IVDMD but increased NH3N/total-N and LA concentrations and LAB counts. Compared with the control, AF silages treated with PFJ-AF had lower (P < 0.05) pH (4.3 vs. 5.4) and NH3N/total-N (3.1 vs. 10.6%), and higher (P < 0.05) DM (38.1 vs. 37.1%) and LA concentrations (4.5 vs. 0.9%) as well as LAB counts (8.2 vs. 6.3 cfu/g) and IVDMD (71 vs. 63%). Compared with PFJ-RC, applying PFJ-AF to AF silages reduced (P < 0.05) pH and NH3N/total-N and increased (P < 0.05) LA concentration, LAB counts and IVDMD. Overall, ensiling red clover or alfalfa with PFJs improved the fermentation quality and IVDMD and reduced proteolysis. For red clover or alfalfa, applying PFJ prepared from the same forage was more effective at improving the fermentation quality than using PFJ prepared from the other forage.
Key Words: alfalfa, red clover, pre-fermented juice
