Physical Sciences and Mathematics Commons^™

Overcoming Seasonality Of Production: Opportunities Offered By Forage Conservation Technologies, P. O'Kiely, A. G. Kaiser

IGC Proceedings (1997-2023)

Key points

1. Seasonality of forage supply is a key contributor to the seasonality of meat and milk production.

2. Conserving forages as silage or hay can help reduce the seasonality of feed supply.

3. Forage conservation technologies make this contribution mainly through increases in the yield or quality of suitable crops, through an improved efficiency of the conservation process or by allowing a reduction in costs.

4. Future research needs differ considerably among regions of the world.

The Effects Of Microbial Inoculation On Short-To-Long Fermentation And Aerobic Stability Of Grass-Legume Silage Ensiled In Big Bales, J. Jatkauskas, V. Vrotniakiene, K. L. Witt, G. Copani, I. Eisner

IGC Proceedings (1997-2023)

Wilted (35.9 % DM and 2.6% WSC) moderately difficult to ensile grass-legume mixture (red clover, alfalfa and timothy 50:20:30) was ensiled in cylindrical big bales (1.2 m hight and 1.2 m diameter) with a weight about 700 kg. The crop was ensiled for 8, 32 and 120 days with or without a microbial inoculation (SiloSolve^® FC containing Lactococcus lactis DSM 11037/1k2081 and Lactobacillus buchneri DSM 22501/1k20738 applied at 1.5×10⁵ CFU g^-1 forage). Ten bales per treatment were prepared for each fermentation period. After each period of ensiling the big bales were opened, sampled, and tested for fermentation …

Silage Preparation And Fermentation Characteristics Of Pearl Millet Stover Treated With Microbial Additive In West Africa, Y. Cai, Z. Du, S. Yamasaki, D. Jethro, M. Nignan

IGC Proceedings (1997-2023)

Pearl millet (Pennisetum glaucum L.) stover is one of the main crop by-products in West Africa. To effectively use the crop by-product resources as roughage for ruminant to cover the feed shortage in the dry season, the millet stover silage was prepared using laboratory-scale fermentation system without (control) or with lactic acid bacteria inoculant (LP, Lactobacillus plantarum) and cellulase enzyme (AC, Acremonium) in Burkina Faso, and their fermentation characteristics and chemical composition were analyzed. The dry matter (DM) of fresh millet before ensiling was 44.3%, and their organic matter, crude protein (CP), ether extract, neutral detergent fiber …

Nutritive Evaluation Of Mulberry Leaves Based Apple Pomace Silage, Ngahanyui Kengoo, Rohit Bishist

IGC Proceedings (1997-2023)

The present study was conducted to evaluate the nutritive value of mulberry leaves based apple pomace silage in Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India. In the study, the silage was prepared by mixing of maize, apple pomace (AP) and mulberry leaves in ratios of 80:10:10 (T1), 70:20:10(T2) and 60:30:10 (T3), and mixing of apple pomace with wheat straw in the ratio of 85:15(T4), and the silage prepared by using 100 per cent chopped maize was taken as control. Silage bags were opened after a period of three months and the proportionate samples …

Effect Of Prompt-Delayed Packaging And Ensiling Time On Fermentation And Aerobic Stability Of Soybean Curd Residue, Ajmal Wali, Takeshi Tsuruta, Naoki Nishino

IGC Proceedings (1997-2023)

Wet soybean curd residue (SCR) obtained from two tofu factories (F1 and F2) was anaerobically stored with or without added beet pulp (BP). Sealing was performed on the day of tofu production (prompt sealing [PS]) or 2 days after SCR was piled and unprocessed (delayed sealing [DS]). Predominant lactic acid fermentation was observed regardless of the sealing time and BP addition. Acinetobacter spp. were the most abundant (> 67%) bacteria in pre-ensiled SCR, regardless of the factory and sealing time. In PS silage, the abundances of typical lactic acid-producing bacteria, such as Lactobacillus, Pediococcus, and Streptococcus spp. reached …