Effects of wilting and ensiling with or without additive on protein quality and fermentation of a lucerne-white clover mixture

Dannylo O. Sousa; Hanne H. Hansen; Luiz G. Nussio; Elisabet Nadeau

doi:10.1016/j.anifeedsci.2019.114301

Effects of wilting and ensiling with or without additive on protein quality and fermentation of a lucerne-white clover mixture

Dannylo O. Sousa^*, Hanne H. Hansen, Luiz G. Nussio, Elisabet Nadeau

^*Corresponding author for this work

2 Citations (Scopus)

Abstract

This study evaluated the effects of wilting and ensiling of a lucerne-white clover mixture with or without additives on protein quality and fermentation characteristics. We hypothesized that wilting will increase the rumen undegradable protein (RUP) of a lucerne-white clover mixture and that the use of additives will decrease proteolysis of lucerne-white clover silage. The experimental design was a completely randomized design with three replicates per treatment. Rapid wilting of the lucerne-white clover mixture increased RUP but ensiling of the wilted mixture decreased the true protein content and the RUP concentration. Addition of acid at the time of ensiling was more effective in decreasing proteolysis and preserved sugar compared with the untreated control and inoculant-treated silages, which potentially can improve N utilisation by ruminants.

Original language	English
Article number	114301
Journal	Animal Feed Science and Technology
Volume	258
ISSN	0377-8401
DOIs	https://doi.org/10.1016/j.anifeedsci.2019.114301
Publication status	Published - 2019

Keywords

Lucerne
Protein
Silage
White clover
Wilting

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10.1016/j.anifeedsci.2019.114301

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title = "Effects of wilting and ensiling with or without additive on protein quality and fermentation of a lucerne-white clover mixture",

abstract = "This study evaluated the effects of wilting and ensiling of a lucerne-white clover mixture with or without additives on protein quality and fermentation characteristics. We hypothesized that wilting will increase the rumen undegradable protein (RUP) of a lucerne-white clover mixture and that the use of additives will decrease proteolysis of lucerne-white clover silage. The experimental design was a completely randomized design with three replicates per treatment. Rapid wilting of the lucerne-white clover mixture increased RUP but ensiling of the wilted mixture decreased the true protein content and the RUP concentration. Addition of acid at the time of ensiling was more effective in decreasing proteolysis and preserved sugar compared with the untreated control and inoculant-treated silages, which potentially can improve N utilisation by ruminants.",

keywords = "Lucerne, Protein, Silage, White clover, Wilting",

author = "Sousa, {Dannylo O.} and Hansen, {Hanne H.} and Nussio, {Luiz G.} and Elisabet Nadeau",

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doi = "10.1016/j.anifeedsci.2019.114301",

language = "English",

volume = "258",

journal = "Animal Feed Science and Technology",

issn = "0377-8401",

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TY - JOUR

T1 - Effects of wilting and ensiling with or without additive on protein quality and fermentation of a lucerne-white clover mixture

AU - Sousa, Dannylo O.

AU - Hansen, Hanne H.

AU - Nussio, Luiz G.

AU - Nadeau, Elisabet

PY - 2019

Y1 - 2019

N2 - This study evaluated the effects of wilting and ensiling of a lucerne-white clover mixture with or without additives on protein quality and fermentation characteristics. We hypothesized that wilting will increase the rumen undegradable protein (RUP) of a lucerne-white clover mixture and that the use of additives will decrease proteolysis of lucerne-white clover silage. The experimental design was a completely randomized design with three replicates per treatment. Rapid wilting of the lucerne-white clover mixture increased RUP but ensiling of the wilted mixture decreased the true protein content and the RUP concentration. Addition of acid at the time of ensiling was more effective in decreasing proteolysis and preserved sugar compared with the untreated control and inoculant-treated silages, which potentially can improve N utilisation by ruminants.

AB - This study evaluated the effects of wilting and ensiling of a lucerne-white clover mixture with or without additives on protein quality and fermentation characteristics. We hypothesized that wilting will increase the rumen undegradable protein (RUP) of a lucerne-white clover mixture and that the use of additives will decrease proteolysis of lucerne-white clover silage. The experimental design was a completely randomized design with three replicates per treatment. Rapid wilting of the lucerne-white clover mixture increased RUP but ensiling of the wilted mixture decreased the true protein content and the RUP concentration. Addition of acid at the time of ensiling was more effective in decreasing proteolysis and preserved sugar compared with the untreated control and inoculant-treated silages, which potentially can improve N utilisation by ruminants.

KW - Lucerne

KW - Protein

KW - Silage

KW - White clover

KW - Wilting

U2 - 10.1016/j.anifeedsci.2019.114301

DO - 10.1016/j.anifeedsci.2019.114301

M3 - Journal article

AN - SCOPUS:85072919703

SN - 0377-8401

VL - 258

JO - Animal Feed Science and Technology

JF - Animal Feed Science and Technology

M1 - 114301

ER -

Effects of wilting and ensiling with or without additive on protein quality and fermentation of a lucerne-white clover mixture

Abstract

Keywords

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