Effect of additives on the fermentation quality and residual mono- and disaccharides compositions of forage oats (Avena sativa L.) and Italian Ryegrass (Lolium multiflorum Lam.) silages

Tao Shao, Masataka Shimojo, T. Wang, Y. Masuda

Research output: Contribution to journalArticle

18 Citations (Scopus)

Abstract

This study aimed to evaluate the effects of silage additives on the fermentation qualities and residual mono- and disaccharides composition of silages. Forage Oats (Avena sativa L.) and Italian Ryegrass (Lolium multiflorum Lam.) were ensiled with glucose, sorbic acid and pre-fermented juice of epiphytic lactic acid bacteria (FJLB) treatments for 30 days. In both species grass silages, although the respective controls had higher contents of butyric acid (20.86, 33.45g kg-1 DM) and ammonia-N/total nitrogen (100.07, 114.91 g kg-1) as compared with other treated silages in forage oats and Italian ryegrass, the fermentation was clearly dominated by lactic acid bacteria. This was well indicated by the low pH value (4.27, 4.38), and high lactic acid/acetic acid (6.53, 5.58) and lactic acid content (61.67, 46.85 g kg-1 DM). Glucose addition increased significantly (p<0.05) lactic acid/acetic acid, and significantly (p<0.05) decreased the values of pH and ammonia-N/total nitrogen, and the contents of butyric acid and volatile fatty acids as compared with control, however, there was a slightly but significantly (p<0.05) higher butyric acid and lower residual mono- and di-saccharides as compared with sorbic acid and FJLB additions. Sorbic acid addition showed the lowest ethanol, acetic acid and ammonia-N/total nitrogen, and highest contents of residual fructose, total mono- and di-saccharides and dry matter as well as high lactic acid/acetic acid and lactic acid content. FJLB addition had the lowest pH value and the highest lactic acid content, the most intensive lactic acid fermentation occurring in FJLB treated silages. This resulted in the faster accumulation of lactic acid and faster pH reduction. Sorbic acid and FJLB additions depressed clostridia or other undesirable bacterial fermentation, thus this decreased the water-soluble carbohydrates loss and saved the fermentable substrate for lactic acid fermentation.

Original languageEnglish
Pages (from-to)1582-1588
Number of pages7
JournalAsian-Australasian Journal of Animal Sciences
Volume18
Issue number11
DOIs
Publication statusPublished - Jan 1 2005

Fingerprint

forage composition
Lolium
Silage
Monosaccharides
Disaccharides
disaccharides
Lolium multiflorum
Avena sativa
monosaccharides
additive effect
silage
lactic acid
Fermentation
oats
Lactic Acid
lactic acid bacteria
sorbic acid
fermentation
juices
acetic acid

All Science Journal Classification (ASJC) codes

  • Food Science
  • Animal Science and Zoology

Cite this

Effect of additives on the fermentation quality and residual mono- and disaccharides compositions of forage oats (Avena sativa L.) and Italian Ryegrass (Lolium multiflorum Lam.) silages. / Shao, Tao; Shimojo, Masataka; Wang, T.; Masuda, Y.

In: Asian-Australasian Journal of Animal Sciences, Vol. 18, No. 11, 01.01.2005, p. 1582-1588.

Research output: Contribution to journalArticle

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