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Influences of addition of malic acid or citric acid, Lactobacillus plantarum and their mixtures on fermentation quality, proteolysis and fatty acid composition of ensiled alfalfa
Ke, Wencan1,2; Ding, Wurong1,2; Xu, Dongmei1,2; Shah, Mian Nazir1,2; Zhang, Ping1,2; Guo, XS(郭旭生)1,2
2018-11-02
Source PublicationARCHIVES OF ANIMAL NUTRITION
ISSN1745-039X
Volume72Issue:6Pages:492-502
AbstractThe aim of this study was to evaluate the effect of two organic acids [malic acid (MA) and citric acid (CA)], Lactobacillus plantarum (LP) and their mixtures on the fermentation of alfalfa silage. The wilted and chopped alfalfa was ensiled in vacuum-sealed plastic bags (200-230 g per bag) with following additives: 0.5% distilled water (control), 0.5% DL-MA, 0.5% CA, LP (1 center dot 10(6) cfu/g), 0.5% DL-MA plus LP (MA+LP) or 0.5% CA plus LP (CA+LP) (application rates based on fresh weight). Each treatment had four replicates and was stored at room temperature. After 60 d of ensiling, decreases in pH, non-protein N (NPN) and increases in lactic acid were observed in all additive-treated silages (p < 0.01). Compared with treatment LP, higher pH and lower lactic acid concentrations were observed after MA or CA addition (p < 0.05) and further application of MA or CA together with LP did not promote lactic acid fermentation in ensiled alfalfa. Furthermore, additives decreased the proportion of saturated fatty acids and increased the proportion of polyunsaturated fatty acids in ensiled alfalfa, with the highest level in CA-treated silages (p < 0.05). Although MA and CA were not as effective as LP in improving silage fermentation quality, treatments MA+LP and CA+LP were more effective in decreasing silage NPN, and CA was most effective in inhibiting biohydrogenation of fatty acids in ensiled alfalfa.
KeywordAlfalfa citric acid Lactobacillus plantarum malic acid proteolysis silage additives silage fermentation
DOI10.1080/1745039X.2018.1510156
Indexed BySCIE
Language英语
WOS Research AreaAgriculture
WOS SubjectAgriculture, Dairy & Animal Science
WOS IDWOS:000447380600005
PublisherTAYLOR & FRANCIS LTD
Original Document TypeArticle
Citation statistics
Cited Times:7[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.lzu.edu.cn/handle/262010/300774
Collection生命科学学院
Corresponding AuthorGuo, Xusheng
Affiliation1.Lanzhou Univ, Sch Life Sci, State Key Lab Grassland Agroecosyst, Lanzhou, Gansu, Peoples R China
2.Lanzhou Univ, Probiot & Biol Feed Res Ctr, Lanzhou, Gansu, Peoples R China
First Author AffilicationSchool of Life Sciences
Corresponding Author AffilicationSchool of Life Sciences
Recommended Citation
GB/T 7714
Ke, Wencan,Ding, Wurong,Xu, Dongmei,et al. Influences of addition of malic acid or citric acid, Lactobacillus plantarum and their mixtures on fermentation quality, proteolysis and fatty acid composition of ensiled alfalfa[J]. ARCHIVES OF ANIMAL NUTRITION,2018,72(6):492-502.
APA Ke, Wencan,Ding, Wurong,Xu, Dongmei,Shah, Mian Nazir,Zhang, Ping,&Guo, Xusheng.(2018).Influences of addition of malic acid or citric acid, Lactobacillus plantarum and their mixtures on fermentation quality, proteolysis and fatty acid composition of ensiled alfalfa.ARCHIVES OF ANIMAL NUTRITION,72(6),492-502.
MLA Ke, Wencan,et al."Influences of addition of malic acid or citric acid, Lactobacillus plantarum and their mixtures on fermentation quality, proteolysis and fatty acid composition of ensiled alfalfa".ARCHIVES OF ANIMAL NUTRITION 72.6(2018):492-502.
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