Loading…
Effect of applying lactic acid bacteria and propionic acid on fermentation quality and aerobic stability of oats‐common vetch mixed silage on the Tibetan plateau
The objective of this study was to evaluate effects of lactic acid bacteria and propionic acid on the fermentation quality and aerobic stability of oats‐common vetch mixed silage by using a small‐scale fermentation system on the Tibetan plateau. (i) An inoculant (Lactobacillus plantarum) (L) or (ii)...
Saved in:
| Published in: | Animal science journal 2015-06, Vol.86 (6), p.595-602 |
|---|---|
| Main Authors: | , , , , , , , |
| Format: | Article |
| Language: | English |
| Subjects: | |
| Online Access: | Get full text |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| cited_by | |
|---|---|
| cites | |
| container_end_page | 602 |
| container_issue | 6 |
| container_start_page | 595 |
| container_title | Animal science journal |
| container_volume | 86 |
| creator | Zhang, Jie Guo, Gang Chen, Lei Li, Junfeng Yuan, Xianjun Yu, Chengqun Shimojo, Masataka Shao, Tao |
| description | The objective of this study was to evaluate effects of lactic acid bacteria and propionic acid on the fermentation quality and aerobic stability of oats‐common vetch mixed silage by using a small‐scale fermentation system on the Tibetan plateau. (i) An inoculant (Lactobacillus plantarum) (L) or (ii) propionic acid (P) or (iii) inoculant + propionic acid (PL) were used as additives. After fermenting for 60 days, silos were opened and the aerobic stability was tested for the following 15 days. The results showed that all silages were well preserved with low pH and NH₃‐N, and high lactic acid content and V‐scores. L and PL silages showed higher (P 10⁵ cfu/g fresh matter (FM)); however, it numerically reduced aerobic stability for 6 h. P and PL silages showed fewer yeasts ( |
| doi_str_mv | 10.1111/asj.12340 |
| format | article |
| fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_proquest_miscellaneous_1686069458</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1686069458</sourcerecordid><originalsourceid>FETCH-LOGICAL-f4460-378e4ceeb2122dcc4ba00c19d680cba83b8d083f05c6462135c7c1f4f05edf8f3</originalsourceid><addsrcrecordid>eNpdks1u1DAQxyMEoqVw4AXAUi9c0voriXOsqrZ8tHBoKyQu1sQZb70kcRo70L3xCLwDb8aT4N1te8AX_zXzm7E9f2fZa0YPWFqHEJYHjAtJn2S7rJI0pzWvnyYtpMxFLdlO9iKEJaWsqmnxPNvhhaxlUdW72Z8Ta9FE4i2BcexWbliQDkx0hoBxLWmSxskBgaEl4-RH54eHnB-IxanHIUJMYXI7Q-fiaoMCTr5JYIjQuE00neAhhr-_fhvf9wn_gdHckN7dYUuC62CB647xBsmVazDCQMYOIsL8MntmoQv46n7fy65PT66O3-fnX84-HB-d51bKkuaiUigNYsMZ560xsgFKDavbUlHTgBKNaqkSlhamlCVnojCVYVamALZWWbGXvdv2Te-8nTFE3btgsOtgQD8HzUpV0jINTiV0_z906edpSLdbUzKNnyuaqDf31Nz02Opxcj1MK_0w_gQcboGfrsPVY55RvfZVJ1_1xld9dPlxI1JFvq1wIeLdYwVM33VZiarQXz-faXFx8Y3z-lR_SvzbLW_Ba1hMLujrS05ZmT4DLWolxT8sZrBQ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1684929280</pqid></control><display><type>article</type><title>Effect of applying lactic acid bacteria and propionic acid on fermentation quality and aerobic stability of oats‐common vetch mixed silage on the Tibetan plateau</title><source>Wiley-Blackwell Read & Publish Collection</source><creator>Zhang, Jie ; Guo, Gang ; Chen, Lei ; Li, Junfeng ; Yuan, Xianjun ; Yu, Chengqun ; Shimojo, Masataka ; Shao, Tao</creator><creatorcontrib>Zhang, Jie ; Guo, Gang ; Chen, Lei ; Li, Junfeng ; Yuan, Xianjun ; Yu, Chengqun ; Shimojo, Masataka ; Shao, Tao</creatorcontrib><description>The objective of this study was to evaluate effects of lactic acid bacteria and propionic acid on the fermentation quality and aerobic stability of oats‐common vetch mixed silage by using a small‐scale fermentation system on the Tibetan plateau. (i) An inoculant (Lactobacillus plantarum) (L) or (ii) propionic acid (P) or (iii) inoculant + propionic acid (PL) were used as additives. After fermenting for 60 days, silos were opened and the aerobic stability was tested for the following 15 days. The results showed that all silages were well preserved with low pH and NH₃‐N, and high lactic acid content and V‐scores. L and PL silages showed higher (P < 0.05) lactic acid and crude protein content than the control silage. P silage inhibited lactic acid production. Under aerobic conditions, L silage had similar yeast counts as the control silage (> 10⁵ cfu/g fresh matter (FM)); however, it numerically reduced aerobic stability for 6 h. P and PL silages showed fewer yeasts (< 10⁵ cfu/g FM) (P < 0.05) and markedly improved the aerobic stability (> 360 h). The result suggested that PL is the best additive as it could not only improved fermentation quality, but also aerobic stability of oats‐common vetch mixed silage on the Tibetan plateau.</description><identifier>ISSN: 1344-3941</identifier><identifier>EISSN: 1740-0929</identifier><identifier>DOI: 10.1111/asj.12340</identifier><identifier>PMID: 25494579</identifier><language>eng</language><publisher>Australia: Japanese Society of Zootechnical Science, Jan. 1999-<Apr. 2003></publisher><subject>Acids ; additives ; aerobic conditions ; aerobic stability ; Aerobiosis - drug effects ; Ammonia - analysis ; ammonium nitrogen ; Avena ; crude protein ; Dietary Proteins - analysis ; Feeds ; Fermentation ; Fermentation - drug effects ; fermentation quality ; Fish ; Food Additives - pharmacology ; Food Quality ; Hydrogen-Ion Concentration ; lactic acid ; Lactic Acid - analysis ; lactic acid bacteria ; Lactobacillus plantarum ; Lactobacillus plantarum - physiology ; Nitrogen - analysis ; oat-common vetch mixture ; Oats ; Propionates - pharmacology ; propionic acid ; propionic acid bacteria ; silage ; Silage - analysis ; silos ; Tibet ; Time Factors ; Vicia ; Vicia sativa ; yeasts</subject><ispartof>Animal science journal, 2015-06, Vol.86 (6), p.595-602</ispartof><rights>2014 Japanese Society of Animal Science</rights><rights>2014 Japanese Society of Animal Science.</rights><rights>Copyright © 2015 Japanese Society of Animal Science</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25494579$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zhang, Jie</creatorcontrib><creatorcontrib>Guo, Gang</creatorcontrib><creatorcontrib>Chen, Lei</creatorcontrib><creatorcontrib>Li, Junfeng</creatorcontrib><creatorcontrib>Yuan, Xianjun</creatorcontrib><creatorcontrib>Yu, Chengqun</creatorcontrib><creatorcontrib>Shimojo, Masataka</creatorcontrib><creatorcontrib>Shao, Tao</creatorcontrib><title>Effect of applying lactic acid bacteria and propionic acid on fermentation quality and aerobic stability of oats‐common vetch mixed silage on the Tibetan plateau</title><title>Animal science journal</title><addtitle>Animal Science Journal</addtitle><description>The objective of this study was to evaluate effects of lactic acid bacteria and propionic acid on the fermentation quality and aerobic stability of oats‐common vetch mixed silage by using a small‐scale fermentation system on the Tibetan plateau. (i) An inoculant (Lactobacillus plantarum) (L) or (ii) propionic acid (P) or (iii) inoculant + propionic acid (PL) were used as additives. After fermenting for 60 days, silos were opened and the aerobic stability was tested for the following 15 days. The results showed that all silages were well preserved with low pH and NH₃‐N, and high lactic acid content and V‐scores. L and PL silages showed higher (P < 0.05) lactic acid and crude protein content than the control silage. P silage inhibited lactic acid production. Under aerobic conditions, L silage had similar yeast counts as the control silage (> 10⁵ cfu/g fresh matter (FM)); however, it numerically reduced aerobic stability for 6 h. P and PL silages showed fewer yeasts (< 10⁵ cfu/g FM) (P < 0.05) and markedly improved the aerobic stability (> 360 h). The result suggested that PL is the best additive as it could not only improved fermentation quality, but also aerobic stability of oats‐common vetch mixed silage on the Tibetan plateau.</description><subject>Acids</subject><subject>additives</subject><subject>aerobic conditions</subject><subject>aerobic stability</subject><subject>Aerobiosis - drug effects</subject><subject>Ammonia - analysis</subject><subject>ammonium nitrogen</subject><subject>Avena</subject><subject>crude protein</subject><subject>Dietary Proteins - analysis</subject><subject>Feeds</subject><subject>Fermentation</subject><subject>Fermentation - drug effects</subject><subject>fermentation quality</subject><subject>Fish</subject><subject>Food Additives - pharmacology</subject><subject>Food Quality</subject><subject>Hydrogen-Ion Concentration</subject><subject>lactic acid</subject><subject>Lactic Acid - analysis</subject><subject>lactic acid bacteria</subject><subject>Lactobacillus plantarum</subject><subject>Lactobacillus plantarum - physiology</subject><subject>Nitrogen - analysis</subject><subject>oat-common vetch mixture</subject><subject>Oats</subject><subject>Propionates - pharmacology</subject><subject>propionic acid</subject><subject>propionic acid bacteria</subject><subject>silage</subject><subject>Silage - analysis</subject><subject>silos</subject><subject>Tibet</subject><subject>Time Factors</subject><subject>Vicia</subject><subject>Vicia sativa</subject><subject>yeasts</subject><issn>1344-3941</issn><issn>1740-0929</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><recordid>eNpdks1u1DAQxyMEoqVw4AXAUi9c0voriXOsqrZ8tHBoKyQu1sQZb70kcRo70L3xCLwDb8aT4N1te8AX_zXzm7E9f2fZa0YPWFqHEJYHjAtJn2S7rJI0pzWvnyYtpMxFLdlO9iKEJaWsqmnxPNvhhaxlUdW72Z8Ta9FE4i2BcexWbliQDkx0hoBxLWmSxskBgaEl4-RH54eHnB-IxanHIUJMYXI7Q-fiaoMCTr5JYIjQuE00neAhhr-_fhvf9wn_gdHckN7dYUuC62CB647xBsmVazDCQMYOIsL8MntmoQv46n7fy65PT66O3-fnX84-HB-d51bKkuaiUigNYsMZ560xsgFKDavbUlHTgBKNaqkSlhamlCVnojCVYVamALZWWbGXvdv2Te-8nTFE3btgsOtgQD8HzUpV0jINTiV0_z906edpSLdbUzKNnyuaqDf31Nz02Opxcj1MK_0w_gQcboGfrsPVY55RvfZVJ1_1xld9dPlxI1JFvq1wIeLdYwVM33VZiarQXz-faXFx8Y3z-lR_SvzbLW_Ba1hMLujrS05ZmT4DLWolxT8sZrBQ</recordid><startdate>201506</startdate><enddate>201506</enddate><creator>Zhang, Jie</creator><creator>Guo, Gang</creator><creator>Chen, Lei</creator><creator>Li, Junfeng</creator><creator>Yuan, Xianjun</creator><creator>Yu, Chengqun</creator><creator>Shimojo, Masataka</creator><creator>Shao, Tao</creator><general>Japanese Society of Zootechnical Science, Jan. 1999-<Apr. 2003></general><general>Blackwell Publishing Ltd</general><scope>FBQ</scope><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>7QL</scope><scope>7T7</scope><scope>7TK</scope><scope>7U9</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>M7N</scope><scope>P64</scope><scope>RC3</scope><scope>7X8</scope></search><sort><creationdate>201506</creationdate><title>Effect of applying lactic acid bacteria and propionic acid on fermentation quality and aerobic stability of oats‐common vetch mixed silage on the Tibetan plateau</title><author>Zhang, Jie ; Guo, Gang ; Chen, Lei ; Li, Junfeng ; Yuan, Xianjun ; Yu, Chengqun ; Shimojo, Masataka ; Shao, Tao</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-f4460-378e4ceeb2122dcc4ba00c19d680cba83b8d083f05c6462135c7c1f4f05edf8f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Acids</topic><topic>additives</topic><topic>aerobic conditions</topic><topic>aerobic stability</topic><topic>Aerobiosis - drug effects</topic><topic>Ammonia - analysis</topic><topic>ammonium nitrogen</topic><topic>Avena</topic><topic>crude protein</topic><topic>Dietary Proteins - analysis</topic><topic>Feeds</topic><topic>Fermentation</topic><topic>Fermentation - drug effects</topic><topic>fermentation quality</topic><topic>Fish</topic><topic>Food Additives - pharmacology</topic><topic>Food Quality</topic><topic>Hydrogen-Ion Concentration</topic><topic>lactic acid</topic><topic>Lactic Acid - analysis</topic><topic>lactic acid bacteria</topic><topic>Lactobacillus plantarum</topic><topic>Lactobacillus plantarum - physiology</topic><topic>Nitrogen - analysis</topic><topic>oat-common vetch mixture</topic><topic>Oats</topic><topic>Propionates - pharmacology</topic><topic>propionic acid</topic><topic>propionic acid bacteria</topic><topic>silage</topic><topic>Silage - analysis</topic><topic>silos</topic><topic>Tibet</topic><topic>Time Factors</topic><topic>Vicia</topic><topic>Vicia sativa</topic><topic>yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhang, Jie</creatorcontrib><creatorcontrib>Guo, Gang</creatorcontrib><creatorcontrib>Chen, Lei</creatorcontrib><creatorcontrib>Li, Junfeng</creatorcontrib><creatorcontrib>Yuan, Xianjun</creatorcontrib><creatorcontrib>Yu, Chengqun</creatorcontrib><creatorcontrib>Shimojo, Masataka</creatorcontrib><creatorcontrib>Shao, Tao</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Neurosciences Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Animal science journal</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhang, Jie</au><au>Guo, Gang</au><au>Chen, Lei</au><au>Li, Junfeng</au><au>Yuan, Xianjun</au><au>Yu, Chengqun</au><au>Shimojo, Masataka</au><au>Shao, Tao</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of applying lactic acid bacteria and propionic acid on fermentation quality and aerobic stability of oats‐common vetch mixed silage on the Tibetan plateau</atitle><jtitle>Animal science journal</jtitle><addtitle>Animal Science Journal</addtitle><date>2015-06</date><risdate>2015</risdate><volume>86</volume><issue>6</issue><spage>595</spage><epage>602</epage><pages>595-602</pages><issn>1344-3941</issn><eissn>1740-0929</eissn><abstract>The objective of this study was to evaluate effects of lactic acid bacteria and propionic acid on the fermentation quality and aerobic stability of oats‐common vetch mixed silage by using a small‐scale fermentation system on the Tibetan plateau. (i) An inoculant (Lactobacillus plantarum) (L) or (ii) propionic acid (P) or (iii) inoculant + propionic acid (PL) were used as additives. After fermenting for 60 days, silos were opened and the aerobic stability was tested for the following 15 days. The results showed that all silages were well preserved with low pH and NH₃‐N, and high lactic acid content and V‐scores. L and PL silages showed higher (P < 0.05) lactic acid and crude protein content than the control silage. P silage inhibited lactic acid production. Under aerobic conditions, L silage had similar yeast counts as the control silage (> 10⁵ cfu/g fresh matter (FM)); however, it numerically reduced aerobic stability for 6 h. P and PL silages showed fewer yeasts (< 10⁵ cfu/g FM) (P < 0.05) and markedly improved the aerobic stability (> 360 h). The result suggested that PL is the best additive as it could not only improved fermentation quality, but also aerobic stability of oats‐common vetch mixed silage on the Tibetan plateau.</abstract><cop>Australia</cop><pub>Japanese Society of Zootechnical Science, Jan. 1999-<Apr. 2003></pub><pmid>25494579</pmid><doi>10.1111/asj.12340</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1344-3941 |
| ispartof | Animal science journal, 2015-06, Vol.86 (6), p.595-602 |
| issn | 1344-3941 1740-0929 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1686069458 |
| source | Wiley-Blackwell Read & Publish Collection |
| subjects | Acids additives aerobic conditions aerobic stability Aerobiosis - drug effects Ammonia - analysis ammonium nitrogen Avena crude protein Dietary Proteins - analysis Feeds Fermentation Fermentation - drug effects fermentation quality Fish Food Additives - pharmacology Food Quality Hydrogen-Ion Concentration lactic acid Lactic Acid - analysis lactic acid bacteria Lactobacillus plantarum Lactobacillus plantarum - physiology Nitrogen - analysis oat-common vetch mixture Oats Propionates - pharmacology propionic acid propionic acid bacteria silage Silage - analysis silos Tibet Time Factors Vicia Vicia sativa yeasts |
| title | Effect of applying lactic acid bacteria and propionic acid on fermentation quality and aerobic stability of oats‐common vetch mixed silage on the Tibetan plateau |
| url | http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-04T21%3A44%3A57IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_pubme&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20applying%20lactic%20acid%20bacteria%20and%20propionic%20acid%20on%20fermentation%20quality%20and%20aerobic%20stability%20of%20oats%E2%80%90common%20vetch%20mixed%20silage%20on%20the%20Tibetan%20plateau&rft.jtitle=Animal%20science%20journal&rft.au=Zhang,%20Jie&rft.date=2015-06&rft.volume=86&rft.issue=6&rft.spage=595&rft.epage=602&rft.pages=595-602&rft.issn=1344-3941&rft.eissn=1740-0929&rft_id=info:doi/10.1111/asj.12340&rft_dat=%3Cproquest_pubme%3E1686069458%3C/proquest_pubme%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-f4460-378e4ceeb2122dcc4ba00c19d680cba83b8d083f05c6462135c7c1f4f05edf8f3%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=1684929280&rft_id=info:pmid/25494579&rfr_iscdi=true |