Effect of Wilting Intensity, Dry Matter Content and Sugar Addition on Nitrogen Fractions in Lucerne Silages
Pre-ensiling treatments can significantly influence the composition of lucerne (Medicago sativa L.) silages (LS). Besides dry matter (DM) content and availability of water-soluble carbohydrates (WSC), wilting intensity may exert a strong impact on the crude protein (CP; nitrogen [N] × 6.25...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-01-01
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| Series: | Agriculture |
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| Online Access: | http://www.mdpi.com/2077-0472/9/1/11 |
| _version_ | 1818964592292790272 |
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| author | Thomas Hartinger Nina Gresner Karl-Heinz Südekum |
| author_facet | Thomas Hartinger Nina Gresner Karl-Heinz Südekum |
| author_sort | Thomas Hartinger |
| collection | DOAJ |
| description | Pre-ensiling treatments can significantly influence the composition of lucerne (Medicago sativa L.) silages (LS). Besides dry matter (DM) content and availability of water-soluble carbohydrates (WSC), wilting intensity may exert a strong impact on the crude protein (CP; nitrogen [N] × 6.25) fractions. The present study aimed to evaluate the effects of DM level, wilting intensity, and sucrose addition on N compounds and fermentation products in LS. Pure lucerne stand (cultivar Plato) was wilted with either high or low intensity to DM contents of 250 and 350 g kg−1, respectively, and ensiled with or without the addition of sucrose. Non-protein-N (NPN) concentration in LS was affected by all pre-ensiling treatments and with 699 g kg−1 CP, NPN was lowest in high-intensity wilted high-DM LS with sucrose addition. No effects were observed on in vitro-estimated concentrations of utilizable CP at the duodenum, a precursor to metabolizable protein. Sucrose addition and higher DM level decreased acetic acid and ammonia-N concentration in the silages. Therefore, the present study demonstrated the beneficial manipulation of CP fractions in LS by high-intensity wilting to higher DM contents and that the provision of WSC may be necessary for sufficient silage fermentation and protein preservation. |
| first_indexed | 2024-12-20T13:03:34Z |
| format | Article |
| id | doaj.art-2ead55f06f904741bbf64fef34948671 |
| institution | Directory Open Access Journal |
| issn | 2077-0472 |
| language | English |
| last_indexed | 2024-12-20T13:03:34Z |
| publishDate | 2019-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agriculture |
| spelling | doaj.art-2ead55f06f904741bbf64fef349486712022-12-21T19:39:51ZengMDPI AGAgriculture2077-04722019-01-01911110.3390/agriculture9010011agriculture9010011Effect of Wilting Intensity, Dry Matter Content and Sugar Addition on Nitrogen Fractions in Lucerne SilagesThomas Hartinger0Nina Gresner1Karl-Heinz Südekum2Institute of Animal Science, University of Bonn, 53115 Bonn, GermanyInstitute of Animal Science, University of Bonn, 53115 Bonn, GermanyInstitute of Animal Science, University of Bonn, 53115 Bonn, GermanyPre-ensiling treatments can significantly influence the composition of lucerne (Medicago sativa L.) silages (LS). Besides dry matter (DM) content and availability of water-soluble carbohydrates (WSC), wilting intensity may exert a strong impact on the crude protein (CP; nitrogen [N] × 6.25) fractions. The present study aimed to evaluate the effects of DM level, wilting intensity, and sucrose addition on N compounds and fermentation products in LS. Pure lucerne stand (cultivar Plato) was wilted with either high or low intensity to DM contents of 250 and 350 g kg−1, respectively, and ensiled with or without the addition of sucrose. Non-protein-N (NPN) concentration in LS was affected by all pre-ensiling treatments and with 699 g kg−1 CP, NPN was lowest in high-intensity wilted high-DM LS with sucrose addition. No effects were observed on in vitro-estimated concentrations of utilizable CP at the duodenum, a precursor to metabolizable protein. Sucrose addition and higher DM level decreased acetic acid and ammonia-N concentration in the silages. Therefore, the present study demonstrated the beneficial manipulation of CP fractions in LS by high-intensity wilting to higher DM contents and that the provision of WSC may be necessary for sufficient silage fermentation and protein preservation.http://www.mdpi.com/2077-0472/9/1/11crude proteindry matterlucernealfalfanitrogensilagewilting |
| spellingShingle | Thomas Hartinger Nina Gresner Karl-Heinz Südekum Effect of Wilting Intensity, Dry Matter Content and Sugar Addition on Nitrogen Fractions in Lucerne Silages Agriculture crude protein dry matter lucerne alfalfa nitrogen silage wilting |
| title | Effect of Wilting Intensity, Dry Matter Content and Sugar Addition on Nitrogen Fractions in Lucerne Silages |
| title_full | Effect of Wilting Intensity, Dry Matter Content and Sugar Addition on Nitrogen Fractions in Lucerne Silages |
| title_fullStr | Effect of Wilting Intensity, Dry Matter Content and Sugar Addition on Nitrogen Fractions in Lucerne Silages |
| title_full_unstemmed | Effect of Wilting Intensity, Dry Matter Content and Sugar Addition on Nitrogen Fractions in Lucerne Silages |
| title_short | Effect of Wilting Intensity, Dry Matter Content and Sugar Addition on Nitrogen Fractions in Lucerne Silages |
| title_sort | effect of wilting intensity dry matter content and sugar addition on nitrogen fractions in lucerne silages |
| topic | crude protein dry matter lucerne alfalfa nitrogen silage wilting |
| url | http://www.mdpi.com/2077-0472/9/1/11 |
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