Biological additives for ensiling legumerich material - PowerPoint PPT Presentation

Title: Biological additives for ensiling legumerich material


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Biological additives for ensiling legume-rich
material

• Andres Olt
• BaltFoodQual
• 17.09.09 Rakvere

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Silage

• Silage is produced by the controlled fermentation
  of a crop with high moisture content.
• The first essential objective of preserving crops
  by natural fermentation is the achievement of
  anaerobic conditions.
• The rate of lactic acid production is an
  important factor in inhibiting the growth of
  undesirable bacteria, in reducing fermentation
  losses and improving silage quality.

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What is silage made from?

• Grasses
• Legumes
• Maize
• Whole-crop cereals
• Cereal grains
• Sugarcane
• Potatoes and vegetables

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Legumes

• Lucerne (alfalfa)
• Red clover
• White clover
• Sainfoin
• Beans, peas
• Common vetch
• Lupin
• Galega

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Wilkins et al., 1999
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Estonia (crop 2008)
Whole-crop1
Chemical10
Maize3
Grasses16
Biological54
Legumes45
Untreated36
gt75 Grasses35
Summary of silage samples which have been
analyzed in the Laboratory of Feed Analysis,
Department of Animal Nutrition, Estonian
University of Life Sciences.
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Fermentation quality of silage

• Indicators of the fermentation quality are the
  most important silage quality characteristics.
• Silages with low energy and protein contents can
  be fed to dairy cows, but feeding contaminated
  silage should be avoided.
• It causes health and fertility problems and
  spoils the milk quality.

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Silage fermentation is mainly affected by

• Dry matter content
• Water soluble carbohydrates
• Buffering capacity
• Bacterial community
• Fermentation rate

fermentation quality
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Typical DM and sugar (WSC) concentration of
different crops
Wilkinson, 2005
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Composition of forage with maturing
Cell wall
Cell contents
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The buffering capacity of forage crops
Woolford
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Ensilability of different crops

• Maize Very easy
• Whole-crop cereals Easy
• Ryegrasses Easy/quite easy
• Timothy Moderate
• Meadow fescue Moderate
• Grasses/clover Difficult
• Red clover Very difficult
• Lucerne Very difficult

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Ensilability (PahlowWeissbach 1999)

• Fermentability coefficient
• FC DM () 8 WSC/BC
• DM Dry matter content
• WSC Water soluble carbohydrates
• BC Buffering capacity
• Value above 45 indicates good fermentability.

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FC of legume species as influenced by DM content
Pahlow, 2001
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Effect of additives on silage fermentation

• Promoted fermentation
• Bacterial inoculants
• Fibre-degrading enzymes
• Molasses
• Restricted fermentation
• Acids (formic-, propionic-, acetic-, benzoic-,
  etc.)
• Salts
• Other chemicals

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Lactic acid bacteria

• Group of bacteria which are noted for their
  ability to produce lactic acid
• Facultative anaerobes
• Gram-positive
• Non spore-forming
• Ferment sugars mainly to lactic acid
• 103105 cfu/g FM
• The temperature range is variable 5 to 50ºC
  (optimum 30ºC)
• The pH range for growth is about 4.0 to 6.8

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Dry matter and gross energy losses calculated
from some important fermentation
pathways (McDonald, 1991) Loss
A. Lactic acid bacteria DM Energy
Homofermentative glucose (or fructose) 2 ADP
2 Pi ? 2 lactate 2 ATP 2 H2O 0 0.7 2
citrate ADP Pi ? lactate 3 acetate 3 CO2
ATP 29.7 1.5 malate ? lactate
CO2 32.8 1.8 Heterofermentative
glucose ADP Pi ? lactate ethanol CO2
ATP H2O 24.0 1.7 3 fructose 2 ADP 2 Pi ?
lactate acetate 2 mannitol CO2 2 ATP
H2O 4.8 1.0 B. Clostridia 2 lactate
ADP Pi ? butyrate 2 CO2 2 H2 ATP
H2O 51.1 18.4 C. Enterobacteria glucose 3
ADP 3 Pi ? acetate ethanol 2 CO2 2 H2
3 ATP 2 H2O 41.1 16.6 D. Yeasts
glucose 2 ADP 2 Pi ? 2 ethanol 2 CO2 2
ATP 2 H2O 48.9 0.2
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Some species of LAB commonly found in silage

• Homofermentative
• Lactobacillus plantarum
• Pediococcus acidilactici
• Streptococcus faecalis
• Streptococcus faecium
• Streptococcus lactis

• Heterofermentative
• Lactobacillus brevis
• Lactobacillus buchneri
• Lactobacillus fermentum
• Lactobacillus viridescens
• Leuconostoc mesenteroides

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Selection criteria of LAB for use in silage
inoculants

• Must have a high growth rate and be able to
  compete with and dominate other organisms likely
  to occur in silage
• Must be acid tolerant and produce a final pH of
  4.0 quickly
• Must be able to ferment glucose, fructose,
  sucrose and preferably fructosans and pentosans
• Should have no action on organic acids
• Should have a good growth-temperature range,
  preferably up to 50ºC in order to survive any
  rise in temperature during the early stages of
  ensilage
• Should lack proteolytic activity

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Biological inoculants

• Natural origin
• Lower price
• Safe to handle/treat
• Lower transportation expences

• Variable viability of bacteria
• Preservation in certain conditions and limited
  self-life
• Forage-specific
• Preparation by hand
• Short-term self-life of final solution

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Experiment

• Objective of study
• - Finding the most suitable biological additive
  for ensiling legumes in Estonian conditions.

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Experiment

• Red clover-timothy mixture (5050) was ensiled
  from wilted and unwilted material, with FC 39.6
  and 27.5 respectively
• Silage was treated with LAB strains
• Two groups of control silages were prepared one
  without any additive and one with chemical
  additive

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Effect of additives on silage pH
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Effect of additives on silage NH3-N/total N
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Effect of additives on silage fermentation
(unwilted)
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Effect of additives on silage fermentation
(wilted)
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Effect of additives on the content of biogenic
amines in silage (µg/g in DM)
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Conclusion

• Adding/using biological inoculants
• Improve silage fermentation
• Faster fall in pH
• Reduce nutrient losses during fermentation
• Increase intake
• Decrease animal health risks

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Thank you for your attention!