Sadarman Sadarman, Ridla Muhammad, Nahrowi Nahrowi, Ridwan Roni, Jayanegara Anuraga
Study Program of Nutrition and Feed Science, Graduate School of IPB University, Bogor, Indonesia.
Department of Animal Science, Sultan Syarif Kasim State Islamic University, Pekanbaru, Indonesia.
Vet World. 2020 May;13(5):940-946. doi: 10.14202/vetworld.2020.940-946. Epub 2020 May 19.
The present experiment aimed to evaluate the use of different additives, i.e., lactic acid bacteria (LAB) inoculant, tannin extract, and propionic acid, on the chemical composition, fermentative characteristics, and ruminal fermentation of soy sauce by-product (SSB) silage.
SSB was subjected to seven silage additive treatments: Fresh SSB, ensiled SSB, ensiled SSB+LAB, ensiled SSB+2% acacia tannin, ensiled SSB+2% chestnut tannin, ensiled SSB+0.5% propionic acid, and ensiled SSB+1% acacia tannin+1% chestnut tannin+0.5% propionic acid. Ensiling was performed for 30 days in three replicates, and each replicate was made in duplicate. The samples were evaluated for their chemical composition and silage fermentation characteristics and were tested in an rumen fermentation system.
In general, the nutrient compositions did not differ among the tested SSBs in response to the different additives used. The addition of tannins, either acacia or chestnut, and propionic acid significantly decreased the pH of the ensiled SSB (p<0.05). The addition of several additives (except LAB) decreased the ammonia concentration in SSB silage (p<0.05). The total volatile fatty acids in the rumen fermentation profile of the ensiled SSB were not significantly altered by the various additives applied. The addition of some additives, i.e., ensiled SSB+LAB and ensiled SSB+2% acacia tannin, reduced the digestibility values of the SSB (p<0.05). Different silage additives did not significantly affect methane production, although the addition of acacia tannins tended to result in the lowest methane production among treatments.
The use of additives, particularly 2% acacia tannins, can reduce proteolysis in SSB silage.
本实验旨在评估不同添加剂，即乳酸菌接种剂、单宁提取物和丙酸，对酱油副产物（SSB）青贮饲料的化学成分、发酵特性和瘤胃发酵的影响。
对SSB进行七种青贮添加剂处理：新鲜SSB、青贮SSB、青贮SSB+乳酸菌、青贮SSB+2%相思单宁、青贮SSB+2%栗木单宁、青贮SSB+0.5%丙酸、青贮SSB+1%相思单宁+1%栗木单宁+0.5%丙酸。青贮30天，重复三次，每次重复做两份。对样品进行化学成分和青贮发酵特性评估，并在瘤胃发酵系统中进行测试。
总体而言，不同添加剂处理的SSB之间营养成分无差异。添加相思单宁或栗木单宁以及丙酸显著降低了青贮SSB的pH值（p<0.05）。添加几种添加剂（乳酸菌除外）降低了SSB青贮饲料中的氨浓度（p<0.05）。各种添加剂对青贮SSB瘤胃发酵曲线中的总挥发性脂肪酸无显著影响。添加一些添加剂，即青贮SSB+乳酸菌和青贮SSB+2%相思单宁，降低了SSB的消化率值（p<0.05）。不同青贮添加剂对甲烷产量无显著影响，尽管添加相思单宁在各处理中甲烷产量趋于最低。
使用添加剂，特别是2%相思单宁，可减少SSB青贮饲料中的蛋白水解。
