title: Microbial population, chemical composition and silage fermentation of cassava residues.
abstract: In order to effectively use the cassava (Manihot esculenta Crantz) residues, including cassava leaves, peel and pulp for livestock diets, the chemical and microbiological composition, silage preparation and the effects of lactic acid bacteria (LAB) inoculants on silage fermentation of cassava residues were studied. These residues contained 10(4) to 10(5) LAB and yeasts, 10(3) to 10(4) coliform bacteria and 10(4) aerobic bacteria in colony forming units (cfu) on a fresh matter (FM) basis. The molds were consistently at or below the detectable level (10(2) cfu of FM) in three kinds of cassava residues. Dry matter (DM), crude protein (CP) and neutral detergent fiber (NDF) content of cassava residues were 17.50-30.95%, 1.30-16.41% and 25.40-52.90% on a DM basis, respectively. The silage treatments were designed as control silage without additive (CO) or with LAB inoculants Chikuso-1 (CH, Lactobacillus plantarum) and Snow Lacto (SN, Lactobacillus rhamnosus) at a rate of 5 mg/kg of FM basis. All silages were well preserved with a low pH (below 4.0) value and when cassava residues silage treated with inoculants CH and SN improved fermentation quality with a lower pH, butyric acid and higher lactic acid than control silage.
authors.affiliation: Department of Livestock and Fisheries, Faculty of Agriculture (FOA), National University of Laos (NUOL), Vientiane, Lao People's Democratic Republic.
authors.forename: Viengsakoun
authors.initials: V
authors.lastname: Napasirth
authors.affiliation: Faculty of Technology, Udon Thani Rajabhat University, Udon Thani, Thailand.
authors.forename: Pattaya
authors.initials: P
authors.lastname: Napasirth
authors.affiliation: Department of Livestock and Fisheries, Faculty of Agriculture (FOA), National University of Laos (NUOL), Vientiane, Lao People's Democratic Republic.
authors.forename: Tue
authors.initials: T
authors.lastname: Sulinthone
authors.affiliation: Department of Livestock and Fisheries, Faculty of Agriculture (FOA), National University of Laos (NUOL), Vientiane, Lao People's Democratic Republic.
authors.forename: Kham
authors.initials: K
authors.lastname: Phommachanh
authors.affiliation: Japan International Research Center for Agricultural Sciences, Tsukuba, Ibaraki, Japan.|Japan National Institute of Livestock and Grassland Science, Tsukuba, Ibaraki, Japan.
authors.forename: Yimin
authors.initials: Y
authors.lastname: Cai
mesh_terms: D001420:Bacteria, Aerobic; D058491:Bacterial Load; D004755:Enterobacteriaceae; D005285:Fermentation; D007778:Lactobacillus; D002365:Manihot; D012820:Silage / Q000032:analysis* / Q000382:microbiology*; D015003:Yeasts
keywords: cassava residues; fermentation quality; silage