Biochemistry in forage conservation
1991
Henderson, A.R. (Scottish Agricultural College, Edinburgh (United Kingdom). Nutrition Dept.)
The biochemical processes which come into play immediately after a plant is cut and which continue throughout the storage period are many and varied, especially if the crop is conserved when the dry matter content is low. Evidence of this is to be found in the odours emitted from silages and in a comparison of gas chromatograms of volatile components of steam distillates from grass with those from high moisture silages. If controlled, these reactions will contribute to the efficient conservation of crops as fodder for livestock. Many, however, have yet to be identified and some of these may hold the key to an explanation of why some silages are more palatable than others or are used more efficiently for production. Biochemical processes occuring during conservation result from the continuing metabolism of the plant cells, from the enzymes of the dead tissue and from the microorganisms on the plant. Factors influencing the conservation of crops include: 1. Enzymes: Respiratory, proteolytic, polysaccharide-degrading; 2. microorganisms: lactic acid bacteria, enterobacteria, Clostridia, fungi, yeasts, moulds, Bacillus, Listeria, acetic acid bacteria, propionic acid bacteria.
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