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

文献类型： 外文期刊

第一作者： Sun, Lin

作者： Sun, Lin;Jiang, Yun;Na, Na;Xue, Yanlin;Jiang, Yun;Vyas, Diwakar;Adesogan, Adegbola Tolulope;Ling, Qinyin;Xu, Haiwen

作者机构：

关键词： pre-fermented juice; lucerne silage; red clover silage; fermentation quality; in vitro digestibility

期刊名称：AGRICULTURE-BASEL （ 影响因子：2.072； ）

ISSN：

年卷期： 2021 年 11 卷 5 期

页码：

收录情况： SCI

摘要： 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 (IVDMD) (p < 0.05), while pH, acetic acid (AA), and ammonia nitrogen/total nitrogen (NH3-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 NH3-N/TN among treatments (p < 0.05); similar results were observed in PFJ-LC treatment for lucerne silages (p < 0.05). The IVDMD of both silages correlated negatively with pH, AA, and NH3-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 NH3-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 IVDMD of both silages.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序