Soycan-Önenç Sibel, Koc Fisun, Coşkuntuna Levent, Özdüven M Levent, Gümüş Tuncay
Food Engineering Department, Agriculture Faculty, Namık Kemal University, Tekirdağ 59030, Turkey .
Asian-Australas J Anim Sci. 2015 Sep;28(9):1281-7. doi: 10.5713/ajas.15.0122.
This study was performed to determine the effect of field pea silages which were the organic acid (OA) alternative of oregano and cinnamon essential oils on fermentation quality and aerobic stability. Whole crop pea was harvested at full pod stage and wilted in the laboratory at the 48 h. The chopped pea was mixed and divided into equal portions allocated to five groups: CON (non-treated), distilled water, denoted as control group; OA group, a mixture of 60% formic acid, 20% sodium formate and 20% water applied at a rate of 5 g/kg fresh forage (Silofarm Liquid, Farmavet); origanum (ORE) group, Origanum onites essential oil at 400 mg/kg fresh forage; cinnamon (CIN) group, cinnamon essential oil at 400 mg/kg fresh forage; origanum+cinnamon (ORECIN) group, a mixture of ORE and CIN applied at an equal rate of 400 mg/kg fresh forage. Cinnamon decreased acetic acid (AA), ammonia nitrogen (NH3-N) and weight loss (WL) at the end of 60 days silage. Crude protein (CP) and dry matter (DM) increased by cinnamon essential oil. Yeasts were not detected in any treatments, including the control, after 7 days of air exposure. The CO2 amount decreased and the formation mold was inhibited in the aerobic period by the addition of cinnamon oil. Oregano did not show a similar effect, but when it was used with cinnamon, it showed synergic effect on AA and during aerobic period, it showed antagonistic effect on mold formation and DM losses. It was found in this study that cinnamon can be an alternative to organic acids.
本研究旨在确定作为牛至和肉桂精油有机酸替代品的豌豆青贮饲料对发酵品质和好氧稳定性的影响。整株豌豆在豆荚饱满期收获，并在实验室中萎蔫48小时。将切碎的豌豆混合并分成相等的部分，分配到五组：对照组（未处理），用蒸馏水表示；OA组，以5 g/kg新鲜草料的比例施用60%甲酸、20%甲酸钠和20%水的混合物（Silofarm Liquid，Farmavet）；牛至（ORE）组，以400 mg/kg新鲜草料的比例添加牛至精油；肉桂（CIN）组，以400 mg/kg新鲜草料的比例添加肉桂精油；牛至+肉桂（ORECIN）组，以400 mg/kg新鲜草料的相等比例施用ORE和CIN的混合物。肉桂降低了青贮60天后的乙酸（AA）、氨态氮（NH3-N）和失重（WL）。肉桂精油提高了粗蛋白（CP）和干物质（DM）含量。暴露于空气中7天后，在包括对照组在内的任何处理中均未检测到酵母。添加肉桂油后，在好氧期二氧化碳量减少，霉菌形成受到抑制。牛至未显示出类似效果，但与肉桂一起使用时，它对AA有协同作用，在好氧期，它对霉菌形成和DM损失有拮抗作用。本研究发现肉桂可以作为有机酸的替代品。
