Publication Date
1997
Description
Alfalfa (Medicago sativa L.)was ensiled with or without previously fermented juice (PFJ) after wilting for 0, 3, 6 and 24 h. They were ensiled in 900ml glass bottles at 400g/800cm3 and preserved at 25°C for 45 d. The moisture content of the silages were 810, 730, 690 and 580g/kg, respectively. The PFJ was prepared by macerating 200g of freshly harvested alfalfa with 1,000ml of water, filtering through double cheese cloth, adding 20g/l sucrose and incubating anaerobically at 30°C for 2 d. They were added 2.5ml/kg of chopped alfalfa. Lactic acid fermentation of silage was enhanced bAlfalfa (Medicago sativa L.) was ensiled with or without previously fermented juice (PFy the addition of PFJ at every moisture content studied. Without additive, the pH of silages containing 810, 730, 690 and 580g moisture/kg were 4.95, 4.67, 5.26 and 5.50, respectively, while they were 4.42, 4.45, 4.53 and 4.72, respectively, in PFJ silages. This suggests that a high pH observed in wilted silage partially due to a lack of lactic acid bacteria (LAB) and addition of PFJ at ensiling provides enough LAB to lower it. PFJ was also effective in depressing clostridial fermentation at the moisture contents where butyric acid was found without it.
Citation
Ohshima, M; Cao, L M.; Kimura, E; Ohshima, Y; and Yokota, H, "Influence of Addition of Previously Fermented Juice to Alfalfa Ensiled at Different Moisture Contents" (2024). IGC Proceedings (1993-2023). 8.
https://uknowledge.uky.edu/igc/1997/session14/8
Included in
Agricultural Science Commons, Agronomy and Crop Sciences Commons, Plant Biology Commons, Plant Pathology Commons, Soil Science Commons, Weed Science Commons
Influence of Addition of Previously Fermented Juice to Alfalfa Ensiled at Different Moisture Contents
Alfalfa (Medicago sativa L.)was ensiled with or without previously fermented juice (PFJ) after wilting for 0, 3, 6 and 24 h. They were ensiled in 900ml glass bottles at 400g/800cm3 and preserved at 25°C for 45 d. The moisture content of the silages were 810, 730, 690 and 580g/kg, respectively. The PFJ was prepared by macerating 200g of freshly harvested alfalfa with 1,000ml of water, filtering through double cheese cloth, adding 20g/l sucrose and incubating anaerobically at 30°C for 2 d. They were added 2.5ml/kg of chopped alfalfa. Lactic acid fermentation of silage was enhanced bAlfalfa (Medicago sativa L.) was ensiled with or without previously fermented juice (PFy the addition of PFJ at every moisture content studied. Without additive, the pH of silages containing 810, 730, 690 and 580g moisture/kg were 4.95, 4.67, 5.26 and 5.50, respectively, while they were 4.42, 4.45, 4.53 and 4.72, respectively, in PFJ silages. This suggests that a high pH observed in wilted silage partially due to a lack of lactic acid bacteria (LAB) and addition of PFJ at ensiling provides enough LAB to lower it. PFJ was also effective in depressing clostridial fermentation at the moisture contents where butyric acid was found without it.
