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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.18.0925    [Accepted] Published online May 28, 2019.
Impact of wilting and additives on fermentation quality and carbohydrate composition of mulberry silage
Ying Chao Zhang1  , Xue Kai Wang1  , Dong Xia Li1  , Yan Li Lin2,3, Fu Yu Yang1,*  , Kui Kui Ni1,* 
1Department of Grassland Science, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
2Beijing Sure Academy of Biosciences Co., Ltd., Beijing, 100085 China
3College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China
Correspondence:  Fu Yu Yang, Tel: +86-010-6273-4252, Fax: +86-010-6273-4252, Email: yfuyu@126.com
Kui Kui Ni,Email: kuikuini@foxmail.com
Received: 6 December 2018   • Revised: 26 February 2019   • Accepted: 25 May 2019
Abstract
Objective
The objective of this study was to investigate the effects of wilting and additives on the fermentation quality, structural and non-structural carbohydrate composition of mulberry silages.
Methods
The selected LAB strains Lactobacillus (L.) plantarum ‘LC279063’ (L1), commercial inoculant Gaofuji (GF), and Trichoderma viride cellulase (CE) were used as additives for silage preparation. Silage treatments were designed as control (CK), L1, GF, or CE under three wilting rates, that is wilting for 0, 2 or 4 hours (h). After ensiling for 30 days, the silages were analyzed for the chemical and fermentation characteristics.
Results
The results showed that wilting had superior effects on increasing the non-structural carbohydrate concentration and degrading the structural carbohydrate. After ensiling for 30 days, L1 generally had a higher fermentation quality than other treatments, indicated by the lower pH value, acetic acid, propionic acid and ammonia nitrogen (NH3-N) content, and the higher lactic acid, water soluble carbohydrate (WSC), glucose, galactose, sucrose and cellobiose concentration (p<0.05) at any wilting rate. Wilting could increase the ratio of lactic acid/acetic acid and decrease the content of NH3-N.
Conclusion
The results confirmed that wilting degraded the structural carbohydrate and increased the non-structural carbohydrate; and L1 exhibited better properties in improving fermentation quality and maintaining a high non-structural carbohydrates composition compared with the other treatments.
Keywords: Wilting; Additives; Mulberry; Non-structural Carbohydrate; Structural Carbohydrate


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