Silage Additives Usage in Improving Fermentation Quality of Alfalfa Silage: A Review

Pinar Tatli Seven; Ismail Seven; Seda Iflazoglu Mutlu; Esra Nur Yildirim

doi:doi:10.11648/j.avs.20210906.13

| Peer-Reviewed

Silage Additives Usage in Improving Fermentation Quality of Alfalfa Silage: A Review

Pinar Tatli Seven, Ismail Seven, Seda Iflazoglu Mutlu, Esra Nur Yildirim

Published in Animal and Veterinary Sciences (Volume 9, Issue 6)

Received: 4 November 2021 Accepted: 15 December 2021 Published: 24 December 2021

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Alfalfa is difficult to ensile due to its high protein content, low water-soluble carbohydrate level, low dry matter content, and high buffering capacity. Therefore, alfalfa has recently increased its efforts to make silage with additives. Silage additives have been used to enhancing the silage quality of alfalfa in recent years. This review covers research studies that have investigated the efficacy of silage additives on fermentation quality, the bacterial diversity of alfalfa silage using the Next-Generation Sequencing (NGS) technique, the effects of microbial inoculant on these bacterial communities, silage's antioxidant enzymes, and unsaturated fatty acid levels. In recent studies, more clear information about bacterial communities in silage fermentation has begun to be obtained with the use of NGS technique. In studies using these techniques, it was reported that lactic acid bacteria (LAB) organic acid additions to alfalfa silage caused Lactobacillus, Pediococcus and Sporolactobacillus species to increase relatively in silage environment, the ratio of unwanted species decreased and silage quality increased. Although the amount of alpha-tocopherol, and beta carotene decreased by half in pure silage compared to fresh alfalfa, it was observed that LAB inoculation increased the ratio of alpha tocopherol, beta carotene and also polyunsaturated fatty acids. Future silage additives are expected to determine effects fermentation quality, the bacterial community, the antioxidant enzymes, and unsaturated fatty acid levels.

Published in	Animal and Veterinary Sciences (Volume 9, Issue 6)
DOI	10.11648/j.avs.20210906.13
Page(s)	175-180
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Alfalfa Silage, Fermentation, Silage Additives, Silage Quality, Next-Generation Sequencing Technique

References

[1]	Galyean M. L., Hubbert M. E. (2014). REVIEW: Traditional and alternative sources of fiber-Roughage values, effectiveness, and levels in starting and finishing diets. The Professional Animal Scientist, 30 (6): 571-584.
[2]	Jiang F. G., Lin X. Y., Yan Z. G., Hu Z. Y., Liu G. M., Sun Y. D., Liu X. W., Wang Z. H. (2017). Effect of dietary roughage level on chewing activity, ruminal pH, and saliva secretion in lactating Holstein cows. J Dairy Sci., 100 (4): 2660-2671.
[3]	Radovic J., Sokolovic D., Markovic J. (2009). Alfalfa-most important perennial forage legume in animal husbandry. Biotechnology in Animal Husbandry, 25, 465-475.
[4]	Kizilsimsek M., Kekli̇k K., Gunaydin T. (2020). Using possibilities of new lactic acid bacteria isolates as microbial inoculant on different dry matter containing alfalfa (Medicago sativa L.) silage. KSU J. Agric Nat 23 (5): 1331-1339.
[5]	Chen L., Qu H., Bai S., Yan L., You M., Gou W., Li P., Gao, F. (2020). Effect of wet sea buckthorn pomace utilized as an additive on silage fermentation profile and bacterial community composition of alfalfa. Bioresource Technology, 314, 123773.
[6]	Bai J., Dongmei X., Dongmei X., Wang M., Li Z., Guo X. (2020). Effects of antibacterial peptide-producing Bacillus subtilis and Lactobacillus buchneri on fermentation, aerobic stability, and microbial community of alfalfa silage. Bioresource Technology, 315, 123881.
[7]	Wang M., Francob M., Caic Y., Yu, Z. (2020). Dynamics of fermentation profile and bacterial community of silage prepared with alfalfa, whole-plant corn and their mixture. Animal Feed Science and Technology, 270, 114702.
[8]	Arslan Duru A. (2019). Effect of Lavender (Lavandula angustifolia) Additive on the Quality of Alfaalfa Silages. International Journal of Engineering Research and Development, 11 (2), 426-431.
[9]	Yakisir B. O., Aksu T. (2018). The effect of different levels of molasses’s dried sugar beet pulp on the quality of alfalfa silage. Van Vet J, 30 (2) 71-76.
[10]	Malhatun Cotuk G., Soycan Onenc S. (2017). Effects of bran and pudding addition on silage fermentation, aerobic stability and in vitro digestibility in alfalfa silage. Journal of Animal Production, 58 (1): 13-19.
[11]	Hisman Akca F., Özdüven M. L., Koç F. (2019). The effects of sodium diacetate addition on the fermentation characteristics, chemical composition and aerobic stability of alfalfa silages. Anadolu Journal of Agricultural Sciences, 34, 406-412.
[12]	Koc F., Karapinar B., Okuyucu B., Korucu Erdem, D. (2020). The Effects of kefir addition on the fermentation characteristics and aerobic stability of alfalfa silages. KSU J. Agric Nat 23 (2): 535-542.
[13]	Mut H., Gulumser E., Copur Dogrusoz M., Basaran U. (2020). Effect of different companion crops on alfalfa silage quality. KSU J. Agric Nat 23 (4): 975-980.
[14]	Sengul A. Y., Aydın R. (2019). Use of farmatan as an additive to make alfalfa silage. Turkish Journal of Agricultural and Natural Sciences, 6 (3): 579-587.
[15]	Han L. Y., Zhou H. (2013). Effects of ensiling processes and antioxidants on fatty acid concentrations and compositions in corn silages. Journal of Animal Science and Biotechnology, 4 (1): 48.
[16]	Li P., Zhang Y., Gou W., Cheng Q., Bai S., Cai, Y. (2019). Silage fermentation and bacterial community of bur clover, annual ryegrass and their mixtures prepared with microbial inoculant and chemical additive. Animal Feed Science and Technology, 247: 285-293.
[17]	Zhang Y. X., Ke W. C., Bai J., Li F. H., Xu D. M., Ding Z. T., Guo X. S. (2020). The effect of Pediococcus acidilactici J17 with high-antioxidant activity on antioxidant, α-tocopherol, β-carotene, fatty acids, and fermentation profiles of alfalfa silage ensiled at two different dry matter contents. Animal Feed Science and Technology, 268: 114614.
[18]	Zhang Y. X., Huanga Z. P., Vyasb D., Adesoganb A. T., Francoc M., Kea W. C., Lia F. H., Baia J., Dinga Z. T., Guo X. S. (2021). Antioxidant status, chemical composition and fermentation profile of alfalfa silage ensiled at two dry matter contents with a novel Lactobacillus plantarum strain with high-antioxidant activity. Animal Feed Science and Technology, 272, 114751.
[19]	Gursoy N. C., Otlu B. (2017). Molecular diagnostic tests in microbiota investigations. J Biotechnol and Strategic Health Res, 1: 56-67.
[20]	Turan N., Seydosoglu S. (2020). Evaluation the effecet of pure and various proportions of alfalfa, sainfoin and Italian ryegrass on silage and feed quality. Turkish Journal of Agricultural and Natural Sciences, 7 (3): 526–532.
[21]	Soycan Onenc S., Korkmaz Turgud F., Turan Uçman A. (2019). Effects of oregano and cumin essential oils on fermentation quality, aerobic stability and in vitro metabolic energy contents of alfalfa silages. J. Anim. Prod. 60 (2): 117-123.
[22]	Aydin S. S., Denek N. (2019). The effect of fermented lactic acid juice prepared with different levels of sucrose and incubation times on the alfalfa silage quality. Harran University Journal of The Faculty of Veterinary Medicine, 8 (1): 44-51.

Cite This Article

Plain Text BibTeX RIS

APA Style

Pinar Tatli Seven, Ismail Seven, Seda Iflazoglu Mutlu, Esra Nur Yildirim. (2021). Silage Additives Usage in Improving Fermentation Quality of Alfalfa Silage: A Review. Animal and Veterinary Sciences, 9(6), 175-180. https://doi.org/10.11648/j.avs.20210906.13

Copy | Download

ACS Style

Pinar Tatli Seven; Ismail Seven; Seda Iflazoglu Mutlu; Esra Nur Yildirim. Silage Additives Usage in Improving Fermentation Quality of Alfalfa Silage: A Review. Anim. Vet. Sci. 2021, 9(6), 175-180. doi: 10.11648/j.avs.20210906.13

Copy | Download

AMA Style

Pinar Tatli Seven, Ismail Seven, Seda Iflazoglu Mutlu, Esra Nur Yildirim. Silage Additives Usage in Improving Fermentation Quality of Alfalfa Silage: A Review. Anim Vet Sci. 2021;9(6):175-180. doi: 10.11648/j.avs.20210906.13

Copy | Download

@article{10.11648/j.avs.20210906.13,
  author = {Pinar Tatli Seven and Ismail Seven and Seda Iflazoglu Mutlu and Esra Nur Yildirim},
  title = {Silage Additives Usage in Improving Fermentation Quality of Alfalfa Silage: A Review},
  journal = {Animal and Veterinary Sciences},
  volume = {9},
  number = {6},
  pages = {175-180},
  doi = {10.11648/j.avs.20210906.13},
  url = {https://doi.org/10.11648/j.avs.20210906.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.avs.20210906.13},
  abstract = {Alfalfa is difficult to ensile due to its high protein content, low water-soluble carbohydrate level, low dry matter content, and high buffering capacity. Therefore, alfalfa has recently increased its efforts to make silage with additives. Silage additives have been used to enhancing the silage quality of alfalfa in recent years. This review covers research studies that have investigated the efficacy of silage additives on fermentation quality, the bacterial diversity of alfalfa silage using the Next-Generation Sequencing (NGS) technique, the effects of microbial inoculant on these bacterial communities, silage's antioxidant enzymes, and unsaturated fatty acid levels. In recent studies, more clear information about bacterial communities in silage fermentation has begun to be obtained with the use of NGS technique. In studies using these techniques, it was reported that lactic acid bacteria (LAB) organic acid additions to alfalfa silage caused Lactobacillus, Pediococcus and Sporolactobacillus species to increase relatively in silage environment, the ratio of unwanted species decreased and silage quality increased. Although the amount of alpha-tocopherol, and beta carotene decreased by half in pure silage compared to fresh alfalfa, it was observed that LAB inoculation increased the ratio of alpha tocopherol, beta carotene and also polyunsaturated fatty acids. Future silage additives are expected to determine effects fermentation quality, the bacterial community, the antioxidant enzymes, and unsaturated fatty acid levels.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Silage Additives Usage in Improving Fermentation Quality of Alfalfa Silage: A Review
AU  - Pinar Tatli Seven
AU  - Ismail Seven
AU  - Seda Iflazoglu Mutlu
AU  - Esra Nur Yildirim
Y1  - 2021/12/24
PY  - 2021
N1  - https://doi.org/10.11648/j.avs.20210906.13
DO  - 10.11648/j.avs.20210906.13
T2  - Animal and Veterinary Sciences
JF  - Animal and Veterinary Sciences
JO  - Animal and Veterinary Sciences
SP  - 175
EP  - 180
PB  - Science Publishing Group
SN  - 2328-5850
UR  - https://doi.org/10.11648/j.avs.20210906.13
AB  - Alfalfa is difficult to ensile due to its high protein content, low water-soluble carbohydrate level, low dry matter content, and high buffering capacity. Therefore, alfalfa has recently increased its efforts to make silage with additives. Silage additives have been used to enhancing the silage quality of alfalfa in recent years. This review covers research studies that have investigated the efficacy of silage additives on fermentation quality, the bacterial diversity of alfalfa silage using the Next-Generation Sequencing (NGS) technique, the effects of microbial inoculant on these bacterial communities, silage's antioxidant enzymes, and unsaturated fatty acid levels. In recent studies, more clear information about bacterial communities in silage fermentation has begun to be obtained with the use of NGS technique. In studies using these techniques, it was reported that lactic acid bacteria (LAB) organic acid additions to alfalfa silage caused Lactobacillus, Pediococcus and Sporolactobacillus species to increase relatively in silage environment, the ratio of unwanted species decreased and silage quality increased. Although the amount of alpha-tocopherol, and beta carotene decreased by half in pure silage compared to fresh alfalfa, it was observed that LAB inoculation increased the ratio of alpha tocopherol, beta carotene and also polyunsaturated fatty acids. Future silage additives are expected to determine effects fermentation quality, the bacterial community, the antioxidant enzymes, and unsaturated fatty acid levels.
VL  - 9
IS  - 6
ER  -

Copy | Download

Author Information

Pinar Tatli Seven

Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Firat University, Elazig, Turkey
Ismail Seven

Department of Plant and Animal Production, Vocational School of Sivrice, Firat University, Elazig, Turkey
Seda Iflazoglu Mutlu

Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Firat University, Elazig, Turkey
Esra Nur Yildirim

Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Firat University, Elazig, Turkey

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Pinar Tatli Seven, Ismail Seven, Seda Iflazoglu Mutlu, Esra Nur Yildirim. (2021). Silage Additives Usage in Improving Fermentation Quality of Alfalfa Silage: A Review. Animal and Veterinary Sciences, 9(6), 175-180. https://doi.org/10.11648/j.avs.20210906.13

Copy | Download

ACS Style

Pinar Tatli Seven; Ismail Seven; Seda Iflazoglu Mutlu; Esra Nur Yildirim. Silage Additives Usage in Improving Fermentation Quality of Alfalfa Silage: A Review. Anim. Vet. Sci. 2021, 9(6), 175-180. doi: 10.11648/j.avs.20210906.13

Copy | Download

AMA Style

Pinar Tatli Seven, Ismail Seven, Seda Iflazoglu Mutlu, Esra Nur Yildirim. Silage Additives Usage in Improving Fermentation Quality of Alfalfa Silage: A Review. Anim Vet Sci. 2021;9(6):175-180. doi: 10.11648/j.avs.20210906.13

Copy | Download

@article{10.11648/j.avs.20210906.13,
  author = {Pinar Tatli Seven and Ismail Seven and Seda Iflazoglu Mutlu and Esra Nur Yildirim},
  title = {Silage Additives Usage in Improving Fermentation Quality of Alfalfa Silage: A Review},
  journal = {Animal and Veterinary Sciences},
  volume = {9},
  number = {6},
  pages = {175-180},
  doi = {10.11648/j.avs.20210906.13},
  url = {https://doi.org/10.11648/j.avs.20210906.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.avs.20210906.13},
  abstract = {Alfalfa is difficult to ensile due to its high protein content, low water-soluble carbohydrate level, low dry matter content, and high buffering capacity. Therefore, alfalfa has recently increased its efforts to make silage with additives. Silage additives have been used to enhancing the silage quality of alfalfa in recent years. This review covers research studies that have investigated the efficacy of silage additives on fermentation quality, the bacterial diversity of alfalfa silage using the Next-Generation Sequencing (NGS) technique, the effects of microbial inoculant on these bacterial communities, silage's antioxidant enzymes, and unsaturated fatty acid levels. In recent studies, more clear information about bacterial communities in silage fermentation has begun to be obtained with the use of NGS technique. In studies using these techniques, it was reported that lactic acid bacteria (LAB) organic acid additions to alfalfa silage caused Lactobacillus, Pediococcus and Sporolactobacillus species to increase relatively in silage environment, the ratio of unwanted species decreased and silage quality increased. Although the amount of alpha-tocopherol, and beta carotene decreased by half in pure silage compared to fresh alfalfa, it was observed that LAB inoculation increased the ratio of alpha tocopherol, beta carotene and also polyunsaturated fatty acids. Future silage additives are expected to determine effects fermentation quality, the bacterial community, the antioxidant enzymes, and unsaturated fatty acid levels.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Silage Additives Usage in Improving Fermentation Quality of Alfalfa Silage: A Review
AU  - Pinar Tatli Seven
AU  - Ismail Seven
AU  - Seda Iflazoglu Mutlu
AU  - Esra Nur Yildirim
Y1  - 2021/12/24
PY  - 2021
N1  - https://doi.org/10.11648/j.avs.20210906.13
DO  - 10.11648/j.avs.20210906.13
T2  - Animal and Veterinary Sciences
JF  - Animal and Veterinary Sciences
JO  - Animal and Veterinary Sciences
SP  - 175
EP  - 180
PB  - Science Publishing Group
SN  - 2328-5850
UR  - https://doi.org/10.11648/j.avs.20210906.13
AB  - Alfalfa is difficult to ensile due to its high protein content, low water-soluble carbohydrate level, low dry matter content, and high buffering capacity. Therefore, alfalfa has recently increased its efforts to make silage with additives. Silage additives have been used to enhancing the silage quality of alfalfa in recent years. This review covers research studies that have investigated the efficacy of silage additives on fermentation quality, the bacterial diversity of alfalfa silage using the Next-Generation Sequencing (NGS) technique, the effects of microbial inoculant on these bacterial communities, silage's antioxidant enzymes, and unsaturated fatty acid levels. In recent studies, more clear information about bacterial communities in silage fermentation has begun to be obtained with the use of NGS technique. In studies using these techniques, it was reported that lactic acid bacteria (LAB) organic acid additions to alfalfa silage caused Lactobacillus, Pediococcus and Sporolactobacillus species to increase relatively in silage environment, the ratio of unwanted species decreased and silage quality increased. Although the amount of alpha-tocopherol, and beta carotene decreased by half in pure silage compared to fresh alfalfa, it was observed that LAB inoculation increased the ratio of alpha tocopherol, beta carotene and also polyunsaturated fatty acids. Future silage additives are expected to determine effects fermentation quality, the bacterial community, the antioxidant enzymes, and unsaturated fatty acid levels.
VL  - 9
IS  - 6
ER  -

Copy | Download