Co-ensiling garlic stalk with citrus pulp improves the fermentation quality and feed-nutritional value
Objective Ensiling is a simple and effective method for long-term preservation; however, less information exists about the ensilability characteristics of garlic stalk (GS). Therefore, the objectives were to examine the ensiling feasibility of GS. Methods The GS was ensiled alone or inoculated with...
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| Format: | Article |
| Language: | English |
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Asian-Australasian Association of Animal Production Societies
2020-03-01
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| Series: | Asian-Australasian Journal of Animal Sciences |
| Subjects: | |
| Online Access: | http://www.ajas.info/upload/pdf/ajas-19-0464.pdf |
| _version_ | 1819176246153576448 |
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| author | Youn Hee Lee Farhad Ahmadi Young Il Kim Young-Kyoon Oh Wan Sup Kwak |
| author_facet | Youn Hee Lee Farhad Ahmadi Young Il Kim Young-Kyoon Oh Wan Sup Kwak |
| author_sort | Youn Hee Lee |
| collection | DOAJ |
| description | Objective Ensiling is a simple and effective method for long-term preservation; however, less information exists about the ensilability characteristics of garlic stalk (GS). Therefore, the objectives were to examine the ensiling feasibility of GS. Methods The GS was ensiled alone or inoculated with Lactobacillus plantarum KU5 in the presence or absence of 5% molasses and ensiled for 7, 14, and 28 d. As an alternative storage method, GS was co-ensiled with wet citrus pulp (CP) at different proportions (GS:CP: 70:30, 60:40, 50:50, and 40:60). Analysis was made on physicochemical, fermentative, and nutritional parameters. Results The GS was found to be a biomass which is difficult to ensile. A combination of microbial inoculant and molasses was successful in the improvement of the silage fermentation quality of GS. Co-ensiling of GS with wet CP at the mixing ratio of 50:50 provided the most desirable silage fermentation parameters, including the substantial lactic acid formation, low final pH, minor effluent loss, and the more favorable organoleptic properties. Conclusion Co-ensiling GS with CP appears to be a simple and viable method of conservation, enabling the more efficient utilization of these by-product resources over a prolonged period. |
| first_indexed | 2024-12-22T21:07:42Z |
| format | Article |
| id | doaj.art-784152dac97542d09d03b01654f46f6c |
| institution | Directory Open Access Journal |
| issn | 1011-2367 1976-5517 |
| language | English |
| last_indexed | 2024-12-22T21:07:42Z |
| publishDate | 2020-03-01 |
| publisher | Asian-Australasian Association of Animal Production Societies |
| record_format | Article |
| series | Asian-Australasian Journal of Animal Sciences |
| spelling | doaj.art-784152dac97542d09d03b01654f46f6c2022-12-21T18:12:37ZengAsian-Australasian Association of Animal Production SocietiesAsian-Australasian Journal of Animal Sciences1011-23671976-55172020-03-0133343644510.5713/ajas.19.046424371Co-ensiling garlic stalk with citrus pulp improves the fermentation quality and feed-nutritional valueYoun Hee Lee0Farhad Ahmadi1Young Il Kim2Young-Kyoon Oh3Wan Sup Kwak4 Division of Food Bio-science, College of Medical Life Sciences, Konkuk University, Chungju 27478, Korea Division of Food Bio-science, College of Medical Life Sciences, Konkuk University, Chungju 27478, Korea Division of Food Bio-science, College of Medical Life Sciences, Konkuk University, Chungju 27478, Korea Animal Nutrition and Physiology Team, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea Division of Food Bio-science, College of Medical Life Sciences, Konkuk University, Chungju 27478, KoreaObjective Ensiling is a simple and effective method for long-term preservation; however, less information exists about the ensilability characteristics of garlic stalk (GS). Therefore, the objectives were to examine the ensiling feasibility of GS. Methods The GS was ensiled alone or inoculated with Lactobacillus plantarum KU5 in the presence or absence of 5% molasses and ensiled for 7, 14, and 28 d. As an alternative storage method, GS was co-ensiled with wet citrus pulp (CP) at different proportions (GS:CP: 70:30, 60:40, 50:50, and 40:60). Analysis was made on physicochemical, fermentative, and nutritional parameters. Results The GS was found to be a biomass which is difficult to ensile. A combination of microbial inoculant and molasses was successful in the improvement of the silage fermentation quality of GS. Co-ensiling of GS with wet CP at the mixing ratio of 50:50 provided the most desirable silage fermentation parameters, including the substantial lactic acid formation, low final pH, minor effluent loss, and the more favorable organoleptic properties. Conclusion Co-ensiling GS with CP appears to be a simple and viable method of conservation, enabling the more efficient utilization of these by-product resources over a prolonged period.http://www.ajas.info/upload/pdf/ajas-19-0464.pdfgarlic stalkcitrus pulpensilinglactic acid bacteriamolassesfeed |
| spellingShingle | Youn Hee Lee Farhad Ahmadi Young Il Kim Young-Kyoon Oh Wan Sup Kwak Co-ensiling garlic stalk with citrus pulp improves the fermentation quality and feed-nutritional value Asian-Australasian Journal of Animal Sciences garlic stalk citrus pulp ensiling lactic acid bacteria molasses feed |
| title | Co-ensiling garlic stalk with citrus pulp improves the fermentation quality and feed-nutritional value |
| title_full | Co-ensiling garlic stalk with citrus pulp improves the fermentation quality and feed-nutritional value |
| title_fullStr | Co-ensiling garlic stalk with citrus pulp improves the fermentation quality and feed-nutritional value |
| title_full_unstemmed | Co-ensiling garlic stalk with citrus pulp improves the fermentation quality and feed-nutritional value |
| title_short | Co-ensiling garlic stalk with citrus pulp improves the fermentation quality and feed-nutritional value |
| title_sort | co ensiling garlic stalk with citrus pulp improves the fermentation quality and feed nutritional value |
| topic | garlic stalk citrus pulp ensiling lactic acid bacteria molasses feed |
| url | http://www.ajas.info/upload/pdf/ajas-19-0464.pdf |
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