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Article

Effect of Sucrose and Lactic Acid Bacteria Additives on Fermentation Quality, Chemical Composition and Protein Fractions of Two Typical Woody Forage Silages

1
College of Grassland Science and Technology, China Agricultural University, Beijing 100193, China
2
College of Life Science, North China University of Science and Technology, Tangshan 063210, China
3
Beijing Sure Academy of Biosciences Co., Ltd., Beijing 100085, China
4
College of Animal Science, Guizhou University, Guiyang 550025, China
5
Department of Animal Medicine, Production and Health (MAPS), University of Padova, Viale dell’Università 16, 35020 Legnaro, Italy
*
Author to whom correspondence should be addressed.
Academic Editors: David Parsons and Vito Laudadio
Agriculture 2021, 11(3), 256; https://doi.org/10.3390/agriculture11030256
Received: 3 February 2021 / Revised: 15 March 2021 / Accepted: 15 March 2021 / Published: 17 March 2021
Paper mulberry (PM) and mulberry (MU) have been considered potential substitutes for traditional forages in response to the increasing demand for high-protein feed for livestock. To improve the utility of these two typical woody forages, our study investigated the effects of sucrose and lactic acid bacteria (LAB) additives on the fermentation quality, nutritive value, and protein fractions of their leaf silages. Collected leaves were separately subjected to ensiling treatments, either with or without sucrose (S), in combination with Lactobacillus plantarum (LP), or Lactobacillus casei (LC). The silage was sampled and analyzed for fermentation parameters, carbohydrates, and protein fractions after ensiling for 60 days. The pH value of paper mulberry silages with S was 19% lower than that without S, while LAB-treated mulberry silages showed decreased ammonia nitrogen (by 71%) and fraction A in crude protein (by 15%) compared with no LAB additives. In summary, adding S improved the fermentation quality, with no positive effect on protein fractions, in PM silage, whereas LAB additives improved the potential utilization of protein in MU silage. View Full-Text
Keywords: woody forage; mulberry; paper mulberry; silage additive; CNCPS woody forage; mulberry; paper mulberry; silage additive; CNCPS
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MDPI and ACS Style

Wang, X.; Liu, H.; Xie, Y.; Zhang, Y.; Lin, Y.; Zheng, Y.; Yang, X.; Wang, N.; Ni, K.; Yang, F. Effect of Sucrose and Lactic Acid Bacteria Additives on Fermentation Quality, Chemical Composition and Protein Fractions of Two Typical Woody Forage Silages. Agriculture 2021, 11, 256. https://doi.org/10.3390/agriculture11030256

AMA Style

Wang X, Liu H, Xie Y, Zhang Y, Lin Y, Zheng Y, Yang X, Wang N, Ni K, Yang F. Effect of Sucrose and Lactic Acid Bacteria Additives on Fermentation Quality, Chemical Composition and Protein Fractions of Two Typical Woody Forage Silages. Agriculture. 2021; 11(3):256. https://doi.org/10.3390/agriculture11030256

Chicago/Turabian Style

Wang, Xuekai, Han Liu, Yixiao Xie, Yingchao Zhang, Yanli Lin, Yulong Zheng, Xueping Yang, Ningwei Wang, Kuikui Ni, and Fuyu Yang. 2021. "Effect of Sucrose and Lactic Acid Bacteria Additives on Fermentation Quality, Chemical Composition and Protein Fractions of Two Typical Woody Forage Silages" Agriculture 11, no. 3: 256. https://doi.org/10.3390/agriculture11030256

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