NDLI: Effects of Sugar Cane Molasses Addition on the Fermentation Quality, Microbial Community, and Tastes of Alfalfa Silage

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Effects of Sugar Cane Molasses Addition on the Fermentation Quality, Microbial Community, and Tastes of Alfalfa Silage

Content Provider	MDPI
Author	Luo, Runbo Zhang, Yangdong Wang, Fengen Liu, Kaizhen Huang, Guoxin Zheng, Nan Wang, Jiaqi
Copyright Year	2021
Description	The objective was to study the effects of sugar cane molasses addition on the fermentation quality and tastes of alfalfa silage. Fresh alfalfa was ensiled with no additive (Control), 1% molasses (M1), 2% molasses (M2), and 3% molasses (M3) for 206 days. The chemical composition and fermentation characteristics of the alfalfa silages were determined, the microbial communities were described by 16S rRNA sequencing, and the tastes were evaluated using an electronic tongue sensing system. With the amount of added molasses (M), most nutrition (dry matter and crude protein) was preserved and water-soluble carbohydrates (WSC) were sufficiently used to promote the fermentation, resulting in a pH reduction from 5.16 to 4.48. The lactic acid (LA) content and LA/acetic acid (AA) significantly increased, indicating that the fermentation had turned to homofermentation. After ensiling, Enterococcus and Lactobacillus were the dominant genus in all treatments and the undesirable microbes were inhibited, resulting in lower propionic acid (PA), butyric acid (BA), and NH3-N production. In addition, bitterness, astringency, and sourness reflected tastes of alfalfa silage, while umami and sourness changed with the amount of added molasses. Therefore, molasses additive had improved the fermentation quality and tastes of alfalfa silage, and the M3 group obtained the ideal pH value (below 4.5) and the best condition for long-term preservation.
Starting Page	355
e-ISSN	20762615
DOI	10.3390/ani11020355
Journal	Animals
Issue Number	2
Volume Number	11
Language	English
Publisher	MDPI
Publisher Date	2021-01-31
Access Restriction	Open
Subject Keyword	Animals Agriculture and Animal Production Alfalfa Silage Molasses Taste Microbial Community Fermentation
Content Type	Text
Resource Type	Article

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