Alvarez S.,Canary Agronomic Research Institute ICIA |
Mendez P.,Canary Agronomic Research Institute ICIA |
Martinez-Fernandez A.,Regional Institute of Research and Agro food Development SERIDA
Journal of Applied Animal Research | Year: 2015
This study was carried out to ascertain the ensiling capacity of fresh banana packaging industries by-products and the chemical composition and fermentative characteristics of the silage. Ensilability parameters were analysed in five different combinations [100% green banana (GB), 100% bunch (b), 30% GB-70% b, 50% GB-50% b and 100% ripe banana (RB)]. Subsequently, according to ensilability results, three combinations were selected [100% GB, 50% GB-50% b, 50% GB-50% b + additives, 10% molasses and 7% beet pulp] in order to assess the quality and stability over time of the experimental banana microsilages. The 50% GB-50% b combination showed the acceptable silage characteristics but requires certain additives to improve the fermentative process. The combination with better results, when assessed for quality and stability during the preservation process, was 50% GB-50% b + additives allowing to increase the initial dry matter (DM) and soluble sugars. This combination showed a good aptitude for ensilage, having a pleasant smell and good visual characteristics. The banana by-product showed moderate silage DM (20-30%) and organic matter (85-94%) content and low protein and fibre values. The chemical composition did not vary significantly along the conservation process. The three combinations of banana by-product silage studied presented a moderate DM content and a low protein value, with lower values in the 50% GB-50% b. © 2014 Taylor & Francis.
Martinez-Fernandez A.,Regional Institute of Research and Agro food Development SERIDA |
Soldado A.,Regional Institute of Research and Agro food Development SERIDA |
Vicente F.,Regional Institute of Research and Agro food Development SERIDA |
Martinez A.,Regional Institute of Research and Agro food Development SERIDA |
de la Roza-Delgado B.,Regional Institute of Research and Agro food Development SERIDA
Agricultural and Food Science | Year: 2010
This study investigated the effects of wilting and Lactobacillus buchneri inoculation on fermentation end products, DM recovery, nutritive characteristics and aerobic stability in organically grown triticale-fava bean intercrop silages. For this purpose, a bi-crop of triticale (× Triticosecale Wittm.) and fava bean (Vicia faba L.) was established on an old low-input mixed sward (Lolium perenne-Trifolium repens). The association of triticale and fava bean in winter crops and wilting forages before ensiling improved ensilability characteristics. Wilting for 24 hours before ensiling avoided effluent losses during the fermentation process and reduced ammonia nitrogen production. Inoculation with Lactobacillus buchneri 40788, for a final application rate of 1×105 cfu g-1 of fresh forage ensiled in laboratory silos during 80 days, promoted a higher CP concentration. Furthermore, it promoted changes in the concentration of fermentation end products, decreasing lactic acid and increasing acetic and propionic acids. The effects of Lactobacillus buchneri on aerobic stability were not confirmed in this study. Wilting depressed, but did not inhibit the activity of Lactobacillus buchneri in the fermentation process.© Agricultural and Food Science.