Enriching the nutritive value of marigold (Tagetes erecta L) crop residues as a ruminant feed by lactic acid bacteria during ensilage

Marigold (Tagetes erecta L) accounts for over half of the world's loose flower production, and marigold crop residue (MCR) are abundantly available and should be used as a forage. In this study, MCR from the last commercial flower pickings was ensilaged with lactic acid bacteria (LAB) and the s...

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Published in:BMC veterinary research 2021-02, Vol.17 (1), p.74-74, Article 74
Main Authors: Hou, Zhijiang, Liu, Jianyong, Cai, Ming, Liu, Yanpei, Mu, Lan, Gao, Yuee, Wanapat, Metha, Huang, Bizhi
Format: Article
Language:English
Subjects:
Acetic acid
Alcohol
Alcohols
Bacteria
Biodegradation
Caryophyllene
Crop residues
Enzymes
Feeds
Fermentation
Food and nutrition
Gas chromatography
Lactic acid
Lactic acid bacteria
Leaves
Marigold
Marigolds
Mass spectroscopy
Microorganisms
Nutritional aspects
Nutritive value
Odor
Organic compounds
Phenols
Piperitone
Ruminants
Solid phase methods
Tagetes erecta
Terpenes
VOCs
Volatile organic compounds
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Summary:Marigold (Tagetes erecta L) accounts for over half of the world's loose flower production, and marigold crop residue (MCR) are abundantly available and should be used as a forage. In this study, MCR from the last commercial flower pickings was ensilaged with lactic acid bacteria (LAB) and the shift in their volatile organic compounds (VOCs) profiles was monitored. Samples were collected at 6 different times during ensilage (3, 6, 9, 12, 15, 30 days) to determine and quantify the VOCs changes using a solid-phase microextraction (SPME) technique and gas chromatography - mass spectrometry (GC-MS). After 30 days, the caryophyllene and piperitone, which account for 14.7 and 12.1% of total VOCs, decreased by 32.9 and 9.6% respectively, alcohols increased from 2.8 to 8.1%, and the acetic acid content increased by 560%. We have confirmed LAB can degrade the content of terpenes and enhance the content of alcohols and acids in MCR, which was for the first time on terpene degradation in fodder by ensilage. These results have shed light on our understanding of how to improve fodder odor and to enhance terpene degradation by lactic acid bacteria fermentation.
ISSN:1746-6148
1746-6148
DOI:10.1186/s12917-021-02762-8