Aroma Profile, Microbial and Chemical Quality of Ensiled Green Forages Mixtures of Winter Cereals and Italian Ryegrass

Alemayehu Worku, Tamás Tóth, Szilvia Orosz, Hedvig Fébel, László Kacsala, Balázs Húth, Richárd Hoffmann, Haruna Gado Yakubu, George Bazar and Róbert Tóthi
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Alemayehu Worku: Hungarian University of Agriculture and Life Sciences, Kaposvár Campus, Guba Sándor Str. 40., H-7400 Kaposvár, Hungary
Tamás Tóth: Hungarian University of Agriculture and Life Sciences, Kaposvár Campus, Guba Sándor Str. 40., H-7400 Kaposvár, Hungary
Szilvia Orosz: Livestock Performance Testing Ltd., Dózsa György Str. 58., H-2100 Gödöllő, Hungary
Hedvig Fébel: Nutrition Physiology Research Group, Institute of Physiology and Nutrition, Hungarian University of Agriculture and Life Sciences, Gesztenyés str. 1, H-2053 Herceghalom, Hungary
László Kacsala: Hungarian University of Agriculture and Life Sciences, Kaposvár Campus, Guba Sándor Str. 40., H-7400 Kaposvár, Hungary
Balázs Húth: Hungarian University of Agriculture and Life Sciences, Kaposvár Campus, Guba Sándor Str. 40., H-7400 Kaposvár, Hungary
Richárd Hoffmann: Hungarian University of Agriculture and Life Sciences, Kaposvár Campus, Guba Sándor Str. 40., H-7400 Kaposvár, Hungary
Haruna Gado Yakubu: Hungarian University of Agriculture and Life Sciences, Kaposvár Campus, Guba Sándor Str. 40., H-7400 Kaposvár, Hungary
George Bazar: Hungarian University of Agriculture and Life Sciences, Kaposvár Campus, Guba Sándor Str. 40., H-7400 Kaposvár, Hungary
Róbert Tóthi: Hungarian University of Agriculture and Life Sciences, Kaposvár Campus, Guba Sándor Str. 40., H-7400 Kaposvár, Hungary

Agriculture, 2021, vol. 11, issue 6, 1-19

Abstract: The objective of this study was to evaluate the aroma profile, microbial and chemical quality of winter cereals (triticale, oats, barley and wheat) and Italian ryegrass ( Lolium multiflorum Lam., IRG) plus winter cereal mixture silages detected with an electronic nose. Four commercial mixtures (mixture A (40% of two cultivars of winter triticale + 30% of two cultivars of winter oats + 20% of winter barley + 10% of winter wheat), mixture B (50% of two cultivars of winter triticale + 40% of winter barley + 10% of winter wheat), mixture C (55% of three types of Italian ryegrass + 45% of two cultivars of winter oat), mixture D (40% of three types of Italian ryegrass + 30% of two cultivars of winter oat + 15% of two cultivars of winter triticale + 10% of winter barley + 5% of winter wheat)) were harvested, wilted and ensiled in laboratory-scale silos ( n = 80) without additives. Both the principal component analysis (PCA) score plot for aroma profile and linear discriminant analysis (LDA) classification revealed that mixture D had different aroma profile than other mixture silages. The difference was caused by the presence of high ethanol and LA in mixture D. Ethyl esters such as ethyl 3-methyl pentanoate, 2-methylpropanal, ethyl acetate, isoamyl acetate and ethyl-3-methylthiopropanoate were found at different retention indices in mixture D silage. The low LA and higher mold and yeast count in mixture C silage caused off odour due to the presence of 3-methylbutanoic acid, a simple alcohol with unpleasant camphor-like odor. At the end of 90 days fermentation winter cereal mixture silages (mixture A and B) had similar aroma pattern, and mixture C was also similar to winter cereal silages. However, mixture D had different aromatic pattern than other ensiled mixtures. Mixture C had higher ( p < 0.05) mold and yeast (Log 10 CFU (colony forming unit)/g) counts compared to mixture B. Mixture B and C had higher acetic acid (AA) content than mixture A and D. The lactic acid (LA) content was higher for mixture B than mixture C. In general, the electronic nose (EN) results revealed that the Italian ryegrass and winter cereal mixtures (mixture D) had better aroma profile as compared to winter cereal mixtures (mixture A and B). However, the cereal mixtures (mixture A and B) had better aroma quality than mixture C silage. Otherwise, the EN technology is suitable in finding off odor compounds of ensiled forages.

Keywords: e-nose; fermentation; Italian ryegrass; silage; winter cereal (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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