Effects of Adding Pre-Fermented Fluid Prepared from Red Clover or Lucerne on Fermentation Quality and In Vitro Digestibility of Red Clover and Lucerne Silages

Lin Sun, Yun Jiang, Qinyin Ling, Na Na, Haiwen Xu, Diwakar Vyas, Adegbola Tolulope Adesogan and Yanlin Xue
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Lin Sun: Inner Mongolia Engineering Research Center of Development and Utilization of Microbial Resources in Silage, Inner Mongolia Academy of Agriculture and Animal Husbandry Science, Hohhot 010031, China
Yun Jiang: Inner Mongolia Engineering Research Center of Development and Utilization of Microbial Resources in Silage, Inner Mongolia Academy of Agriculture and Animal Husbandry Science, Hohhot 010031, China
Qinyin Ling: Department of Biology, University of Florida, Gainesville, FL 32611, USA
Na Na: Inner Mongolia Engineering Research Center of Development and Utilization of Microbial Resources in Silage, Inner Mongolia Academy of Agriculture and Animal Husbandry Science, Hohhot 010031, China
Haiwen Xu: College of Foreign Languages, Inner Mongolia University of Finance and Economics, Hohhot 010010, China
Diwakar Vyas: Department of Animal Sciences, University of Florida, Gainesville, FL 32611, USA
Adegbola Tolulope Adesogan: Department of Animal Sciences, University of Florida, Gainesville, FL 32611, USA
Yanlin Xue: Inner Mongolia Engineering Research Center of Development and Utilization of Microbial Resources in Silage, Inner Mongolia Academy of Agriculture and Animal Husbandry Science, Hohhot 010031, China

Agriculture, 2021, vol. 11, issue 5, 1-11

Abstract: This study examined the effects of chopping or chopping + blender maceration of red clover or lucerne on pre-fermented juice (PFJ) and determined the effects of PFJs on the quality of red clover silage or lucerne silage. The PFJs from chopping red clover (PFJ-RC) or lucerne (PFJ-LC) had a higher lactic acid bacteria (LAB) count than that from chopping + blender maceration ( p < 0.05) and were used as additives. Compared with the Control of both silages, adding PFJ increased LAB, lactic acid (LA), and in vitro digestibility of dry matter ( IV DMD) ( p < 0.05), while pH, acetic acid (AA), and ammonia nitrogen/total nitrogen (NH 3 -N/TN) were decreased ( p < 0.05). For red clover silages, the PFJ-RC treatment contained the greatest LAB and LA and the lowest pH and NH 3 -N/TN among treatments ( p < 0.05); similar results were observed in PFJ-LC treatment for lucerne silages ( p < 0.05). The IV DMD of both silages correlated negatively with pH, AA, and NH 3 -N/TN and positively with LA ( p < 0.05). Overall, chopping alone was a better method for preparing PFJ. Adding PFJ at ensiling increased LA and decreased the pH, AA, and NH 3 -N/TN of both silages. Ensiling lucerne or red clover with PFJ from the ensiling material had a more positive effect on the fermentation parameters mentioned above. Satisfactory fermentation parameters detected in the present study contributed to improving the IV DMD of both silages.

Keywords: pre-fermented juice; lucerne silage; red clover silage; fermentation quality; in vitro digestibility (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 complete reference list from CitEc
Citations: View citations in EconPapers (1)

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