Effects of graded levels of liquid brewer's yeast on chemical composition and fermentation quality in cassava pulp and rice straw-based total mixed ration silage.
This study aimed to evaluate the effect of liquid brewer's yeast (LBY) addition on chemical composition and fermentation quality of mixture of LBY and cassava pulp (CVP) with rice straw (RS) in different ratios during preservation periods. Four mixtures of LBY, CVP and RS were made, that is mixture ratio of LBY : CVP : RS of 0% LBY, 20% LBY, 35% LBY and 50% LBY were 0:70:30, 20:50:30, 35:35:30 and 50:20:30 as fresh matter, respectively. The bags were opened at weeks 0, 1, 2, 4 and 8 after storage. The contents of dry matter, organic matter, crude protein (CP), ether extract (EE), neutral detergent fiber and acid detergent fiber ranged 36.4-40.0, 88.9-90.8, 4.0-12.0, 1.1-1.3, 58.8-61.6 and 37.6-40.0, respectively, and the contents of CP and EE increased and the other components decreased in proportion to LBY inclusion (P < 0.01). 50% LBY had the highest (P < 0.05) pH (4.81) and ammonia nitrogen per total nitrogen (NH3-N/TN) (7.40%) and the lowest V-score (90.3). Propionic and butyric acid contents were 0.01% or lower in each mixture and storage period. There were rapid pH decrease and NH3-N/TN increase during the first week of the storage period. The increases of NH3-N/TN and acetic acid content and decreases of pH, lactic acid content and V-score during the preservation were more drastic as LBY inclusion increased. Although higher proportion of LBY produced higher CP and lower fiber contents in the mixture, attention should be paid for the reduction of fermentation quality during longer storage periods.
Khon Kaen Animal Nutrition Research and Development Center, Amphur Muang, Khon Kaen, Thailand.
Sukanya
S
Kamphayae
Graduate School of Agriculture, Kyoto University, Kyoto, Japan.
Hajime
H
Kumagai
Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan, Nakhonratchasima, Thailand.
Smerjai
S
Bureenok
Khon Kaen Animal Nutrition Research and Development Center, Amphur Muang, Khon Kaen, Thailand.
Ramphrai
R
Narmseelee
Khon Kaen Animal Nutrition Research and Development Center, Amphur Muang, Khon Kaen, Thailand.
Patima
P
Butcha
D019342:Acetic Acid / Q000032:analysis; D020148:Butyric Acid / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000032:analysis; D002365:Manihot; D017672:Nitrogen Compounds / Q000032:analysis; D009753:Nutritive Value; D012275:Oryza; D011422:Propionates / Q000032:analysis; D012441:Saccharomyces cerevisiae; D012820:Silage / Q000032:analysis*; D013997:Time Factors
D004043:Dietary Fiber; D004044:Dietary Proteins; D017672:Nitrogen Compounds; D011422:Propionates; D020148:Butyric Acid; D019344:Lactic Acid; C029658:propionic acid; D019342:Acetic Acid
cassava pulp; chemical composition; fermentation quality; liquid brewer's yeast; rice straw