Effects of Different Carbohydrate Sources on Alfalfa Silage Quality at Different Ensiling Days

Run Gao, Bing Wang, Tingting Jia, Ying Luo and Zhu Yu
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Run Gao: College of Grassland Science and Technology, China Agricultural University, Beijing 100193, China
Bing Wang: College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
Tingting Jia: College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
Ying Luo: College of Grassland Science and Technology, China Agricultural University, Beijing 100193, China
Zhu Yu: College of Grassland Science and Technology, China Agricultural University, Beijing 100193, China

Agriculture, 2021, vol. 11, issue 1, 1-13

Abstract: This study was evaluated the effects of different carbohydrate sources on the fermentation profiles, chemical compositions, and correlation of fermentation profiles and chemical compositions with water-soluble carbohydrate (WSC) of alfalfa ( Medicago sativa ) silage. Alfalfa was harvested at early flowering stage from the third cutting in September 2018, wilted to 32% dry matter (DM) and chopped into 1–2 cm pieces. Treatments included the addition of pectin (PEC), starch (STA; powdered corn), molasses (MOL), and fructose (FRU), as well as distilled water as a control (CON). Afterward, 300 g of prepared alfalfa was packed into polyethylene bags, vacuumed, and sealed, after which they were stored at room temperature for 1, 3, 7, 15, and 30 d. FRU and PEC additions resulted in desirable fermentation profiles and chemical compositions throughout the ensiling period. FRU and PEC rapidly decreased the pH and increased Fleig’s point, exhibiting lower pH and higher Fleig’s point from 3 d to the end of ensiling. Acetic acid (AA), propionic acid (PA) and ammonia nitrogen (AN) contents of FRU and PEC were lower at 30 d after ensiling. Higher lactic acid (LA) contents were found in FRU and PEC from 7 d to the end of ensiling and higher LA:AA ratios from 15 d to the end of ensiling. Butyric acid (BA) was not detected at any point during the ensiling period. Additives exhibited higher DM content from 7 to 30 d after ensiling. The WSC content decreased as the number of ensiling days increased and was stable from 15 d to the end of ensiling. PEC, STA, and FRU exhibited higher WSC than CON. FRU and PEC improved the fermentation quality throughout the ensiling period. Thus, FRU and PEC or related agricultural byproducts may offer alternative additives for improving the alfalfa silage fermentation profile.

Keywords: alfalfa; fructose; pectin; fermentation profile; chemical composition; water-soluble carbohydrate (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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