Czech J. Anim. Sci., 2005, 50(12):553-560 | DOI: 10.17221/4261-CJAS

Effects of chemical preservative and pressing of ensiled sugar-beet pulp on the quality of fermentation process

P. Doležal, V. Pyrochta, J. Doležal
Department of Animal Nutrition and Forage Production, Mendel University of Agriculture and Forestry, Brno, Czech Republic

This study deals with effects of pressing of ensiled sugar-beet pulp and of application of a chemical preservative on the quality of fermentation process. The experimental silages had a better sensory evaluation than the control ones. In silages treated chemically with a mixture of acids, statistically significantly (P < 0.01) higher dry matter content, lowest pH value, the value of lactic acid and the lowest content of all acids in dry matter were found after 180 days of storage from the beginning of the experiment. The statistically significantly (P < 0.01) highest lactic acid content (43.39 ± 1.25 g/kg DM) was determined in the control pressed silage. The highest LA/VFA ratio (1.40 ± 0.18) was calculated for non-pressed experimental silage (D - 3 l/t of KEM). As compared with untreated control the highest percentage (P < 0.01) of lactic acid and of all fermentation acids was found out in silage D treated with 3 l/t of KEM (58.18 ± 0.47 g/kg DM). Undesirable butyric and propionic acids were not found in chemically treated silage samples (C, D, E, F). However, the highest (P < 0.01) contents of butyric acid (26.37 ± 0.91 g/DM) and propionic acid (4.58 ± 0.78 g/DM) were measured in untreated non-pressed silage samples (B). The highest (P < 0.01) contents of acetic acid and ethanol were found in control silage samples. The quality of these silages was evaluated as very low.

Keywords: sugar-beet pulp; silage additive; fermentation process; silage making

Published: December 31, 2005  Show citation

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Doležal P, Pyrochta V, Doležal J. Effects of chemical preservative and pressing of ensiled sugar-beet pulp on the quality of fermentation process. Czech J. Anim. Sci.. 2005;50(12):553-560. doi: 10.17221/4261-CJAS.
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