Description

The objective of this study is to evaluate the impacts of moisture adjustment, lactic acid bacteria (LAB) inoculant and chemical additives on fermentation characteristics and ethanol production of a total mixed ration (TMR) containing apple (Malus domestica) pomace. The TMR was prepared with apple pomace, corn, wheat bran, soybean meal, timothy, and alfalfa hay. In Experiment 1, the proportion of apple pomace was 150 g/kg of dry matter (DM), and the moisture of the TMR was unadjusted (control) or adjusted to 450, 500, and 550 g/kg, respectively. In Experiment 2, the same ingredient proportions as in experiment 1 were used and the TMR moisture was adjusted to 550 g/kg. The treatments were no additive (Control), homo-fermentative LAB (Lactobacillus plantarum, LP), hetero-fermentative LAB (Lactobacillus buchneri, LB) and calcium propionate (CP). The small-scale fermentation system was used to prepare the TMR, and their fermentation characteristics were analyzed after 60 days of ensiling. In Experiment 1, the pH of various TMRs was around 4.1. With the moisture decrease, the lactic acid increased (P < 0.05), and the ammonia nitrogen decreased (P < 0.05). The ethanol decreased significantly with moisture adjustment compared to the control, and the TMR with moisture of 500g/kg showed the lowest ethanol concentration (P < 0.05). In Experiment 2, LP treatment increased lactic acid and decreased acetic acid and ammonia nitrogen significantly (P < 0.05), while LB treatment had no effect on fermentation. Both LP and LB had no effect on the ethanol concentration. The TMR treated with CP significantly decreased the ethanol and acetic acid concentrations (P < 0.05) but did not inhibit the lactic acid production compared to control. The results confirmed that adjusting moisture to 500 g/kg and adding CP could effectively inhibit the excessive production of ethanol in TMR containing apple pomace. Homo-fermentative LAB can better improve the fermentation quality of TMR than hetero-fermentative LAB, but neither can inhibit the production of ethanol.

DOI

https://doi.org/10.13023/y3sc-dw44

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Fermentation Control and Ethanol Production of Total Mixed Ration Prepared with Apple Pomace and Microbial and Chemical Additives

The objective of this study is to evaluate the impacts of moisture adjustment, lactic acid bacteria (LAB) inoculant and chemical additives on fermentation characteristics and ethanol production of a total mixed ration (TMR) containing apple (Malus domestica) pomace. The TMR was prepared with apple pomace, corn, wheat bran, soybean meal, timothy, and alfalfa hay. In Experiment 1, the proportion of apple pomace was 150 g/kg of dry matter (DM), and the moisture of the TMR was unadjusted (control) or adjusted to 450, 500, and 550 g/kg, respectively. In Experiment 2, the same ingredient proportions as in experiment 1 were used and the TMR moisture was adjusted to 550 g/kg. The treatments were no additive (Control), homo-fermentative LAB (Lactobacillus plantarum, LP), hetero-fermentative LAB (Lactobacillus buchneri, LB) and calcium propionate (CP). The small-scale fermentation system was used to prepare the TMR, and their fermentation characteristics were analyzed after 60 days of ensiling. In Experiment 1, the pH of various TMRs was around 4.1. With the moisture decrease, the lactic acid increased (P < 0.05), and the ammonia nitrogen decreased (P < 0.05). The ethanol decreased significantly with moisture adjustment compared to the control, and the TMR with moisture of 500g/kg showed the lowest ethanol concentration (P < 0.05). In Experiment 2, LP treatment increased lactic acid and decreased acetic acid and ammonia nitrogen significantly (P < 0.05), while LB treatment had no effect on fermentation. Both LP and LB had no effect on the ethanol concentration. The TMR treated with CP significantly decreased the ethanol and acetic acid concentrations (P < 0.05) but did not inhibit the lactic acid production compared to control. The results confirmed that adjusting moisture to 500 g/kg and adding CP could effectively inhibit the excessive production of ethanol in TMR containing apple pomace. Homo-fermentative LAB can better improve the fermentation quality of TMR than hetero-fermentative LAB, but neither can inhibit the production of ethanol.