Effect of Modified Atmospheres on Proteolysis and Fermentation of Ensiled Alfalfa
Open accessAbstract
Two studies evaluated the proteolysis of alfalfa that was ensiled in laboratory silos under different modified atmospheres.In the first study, fourthcutting alfalfa was ensiled at 25% dry matter (DM) for 28 d.The forage treatments were a modified atmosphere of 3% O 2 :20% CO 2 :77% N 2 , or formic acid ( 6 ml/kg of fresh weight); an untreated control was used for comparison.Proteolysis was assessed from the concentrations of NH 3 N, free amino acid (AA) N, and nonprotein N (NPN).Peptide N was estimated as the difference between total NPN and the sum of NH 3 N plus free AA N. Higher silage pH and lower concentrations of total organic acids suggested that the modified atmosphere reduced forage fermentation.The modified atmosphere was effective in reducing proteolysis to a level similar to that achieved with formic acid.Alfalfa ensiled under the modified atmosphere had more peptide N than did alfalfa ensiled with formic acid, which may be advantageous.In the second study, alfalfa was ensiled at 20 and 28% DM as an untreated control or treated with N 2 gas or a modified atmosphere composed of 3% O 2 :15% CO 2 :82% N 2 .The NH 3 N concentrations were higher in alfalfa ensiled at 28% DM under N 2 gas or the modified atmosphere.Concentrations of free AA N were lower at the higher DM percentage for all treatments.Concentrations of NPN were reduced 7.0% for low DM ensiled under N 2 , 7.0% for high DM ensiled under N 2 , 23.4% for low DM ensiled under a modified atmosphere, and 25.7% for high DM ensiled under a modified atmosphere.Modified atmospheres reduced the rate and extent of NPN formation in alfalfa silage.
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Rapid acidification reduces the risk of undesirable microorganism growth during the early stage of ensiling, so the rate of pH decline may be more important than the final pH.
“according to [41] rapid acidification reduces the risk of undesirable microorganism growth during the early stage of ensiling therefore the rate of pH decline may be more important than the final pH”
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- Authors
- Makoni, N. F., Broderick, G. A., & Muck, R. E.
- Affiliations
- Agricultural Research Service (US)
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 1997-05
- Volume
- 80
- Issue
- 5
- Pages
- 912-920
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2041662356
- Cited by
- 22
- References
- 29
- Citations by year
- 2026: 1 · 2024: 2 · 2020: 1 · 2019: 1 · 2016: 3 · 2015: 1 · 2013: 1
- FWCI
- 2.62
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Agronomy and Crop Science › Ruminant Nutrition and Digestive Physiology
- Physical Sciences › Engineering › Mechanical Engineering › Agricultural Engineering and Mechanization
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Keywords
- alfalfa silage, proteolysis, silage fermentation, formic acid treatment, non-protein nitrogen, free amino acids, ammonia nitrogen, peptide nitrogen, silage pH, organic acids, nitrogen loss
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