1,2-propanediol in maize silages with nutrients measurement using nirs technology
2023
Mitrík, Tomáš | Mitrík, Andrej | Kořínek, Dušan
2-propanediol (propanediol) represents an important glucoplastic substance for the nutritional requirements of highly productive cows, and its natural synthesis during silage fermentation is of great importance. The aim of this paper was to monitor the fermentation activity of two combinations of homo- and hetero-fermentative lactic acid bacteria (LAB) in two preparations (preparation 1: Lentilactobacillus buchneri, Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum; preparation 2: Lentilactobacillus buchneri, Lacticaseibacillus rhamnosus, Lentilactobacillus diolivorans). Propanediol production was monitored in maize silages at the following levels: cutting technology, hybrid, vegetation development, type of silage fermentation and length of fermentation time. From the point of view of silage alternatives, preparation 1 fulfilled the declared properties and had a demonstrably positive influence on the production of propanediol in maize silages from whole plants (average content of 4.9 g.kg-1). Propanediol production in the silage alternative with preparation 2 (average content of 1.3 g.kg-1) was higher when compared to the negative control (average content of 0.1 g.kg-1). The production of propanediol decreased with increasing dry matter content, which is directly related to the advancing vegetative development of plants. The type of silage fermentation and vegetation development had a statistically demonstrable effect on the level of propanediol production in maize silages. A statistically significant difference at the hybrid level was only identified with one hybrid. No statistically significant differences were found at the level of cutting technology and length of fermentation time. The fermentation activity of the Lentilactobacillus buchneri strain used depended on its combination with other homofermentative and/or heterofermentative LAB strains.
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Editeur Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Sciences
ISSN 1336-9245Cette notice bibliographique a été fournie par Agricultural Knowledge and Innovation Institute
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