The effect of molasses‐based pre‐fermented juice on the fermentation quality of first‐cut lucerne silage

Abstract

AbstractThe aim of this study was to evaluate the possible effect of pre‐fermented juice (PFJ) on the fermentation quality and nutritive value of first‐cut lucerne (Medicago sativa L.) silage. The PFJs were prepared using barley (B), wheat (W) and grass herbages (G). Both fresh (PFJ‐B, PFJ‐W and PFJ‐G) and frozen (PFJ‐BF, PFJ‐WF and PFJ‐GF) PFJs were examined. Frozen PFJs were prepared by freezing fresh PFJs at −22°C with 20% glycerol (v/v). Treatments of lucerne silage included (1) control; (2) silage treated with PFJ‐B; (3) silage treated with PFJ‐W; (4) silage treated with PFJ‐G; (5) silage treated with PFJ‐BF; (6) silage treated with PFJ‐WF; and (7) silage treated with PFJ‐GF. All the treatments consisted of five replicate silos, and they were prepared in 1·0‐L glass jar silos. Results showed that silages treated with fresh and frozen PFJs, regardless of plant material, had better fermentation quality than the control silage in terms of lower pH, butyric acid (BA) and ammonia nitrogen (NH3‐N) concentrations, as well as higher lactic acid (LA) concentration (P < 0·05) and in vitro organic matter digestibility (IVOMD), metabolizable energy (ME) content, and gas production values (P < 0·05). Results indicated that PFJ treatments enhanced the nutritive value, fermentation quality and IVOMD, ME content and gas production values of first‐cut lucerne silages.