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Article

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

1
Inner Mongolia Engineering Research Center of Development and Utilization of Microbial Resources in Silage, Inner Mongolia Academy of Agriculture and Animal Husbandry Science, Hohhot 010031, China
2
Department of Animal Sciences, University of Florida, Gainesville, FL 32611, USA
3
Department of Biology, University of Florida, Gainesville, FL 32611, USA
4
College of Foreign Languages, Inner Mongolia University of Finance and Economics, Hohhot 010010, China
*
Author to whom correspondence should be addressed.
These authors have contributed equally to this study and share first authorship.
Academic Editors: Elisabet Nadeau, Horst Auerbach and João Daniel
Received: 8 April 2021 / Revised: 15 May 2021 / Accepted: 16 May 2021 / Published: 17 May 2021
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. View Full-Text
Keywords: pre-fermented juice; lucerne silage; red clover silage; fermentation quality; in vitro digestibility pre-fermented juice; lucerne silage; red clover silage; fermentation quality; in vitro digestibility
MDPI and ACS Style

Sun, L.; Jiang, Y.; Ling, Q.; Na, N.; Xu, H.; Vyas, D.; Adesogan, A.T.; Xue, Y. 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. Agriculture 2021, 11, 454. https://0-doi-org.brum.beds.ac.uk/10.3390/agriculture11050454

AMA Style

Sun L, Jiang Y, Ling Q, Na N, Xu H, Vyas D, Adesogan AT, Xue Y. 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. Agriculture. 2021; 11(5):454. https://0-doi-org.brum.beds.ac.uk/10.3390/agriculture11050454

Chicago/Turabian Style

Sun, Lin, Yun Jiang, Qinyin Ling, Na Na, Haiwen Xu, Diwakar Vyas, Adegbola T. Adesogan, and Yanlin Xue. 2021. "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" Agriculture 11, no. 5: 454. https://0-doi-org.brum.beds.ac.uk/10.3390/agriculture11050454

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