کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8503747 1554281 2017 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Case Study: Fermentation of frozen whole-plant corn silage and high-moisture corn after thawing
ترجمه فارسی عنوان
مطالعه موردی: فرآوری سیلوهای ذرت کل سبز یخ زده و ذرت با رطوبت بالا پس از انجماد
کلمات کلیدی
سیلاژ ذرت، ذرت با رطوبت بالا، تخمیر سیلیس یخ زده،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم دامی و جانورشناسی
چکیده انگلیسی
The study objectives were to evaluate (1) the effect of thawing unfermented whole-plant corn (WPC; Exp. 1) on fermentation capacity after several months of frozen storage, and (2) the effect of temperature on fermentation profile of thawed high-moisture corn (HMC; Exp. 2) stored frozen for a longer period and then fermented at 2 ambient temperatures. Unfermented WPC and HMC samples were obtained from the University of Wisconsin-Madison Agricultural Research Station (Arlington, WI) at harvest, immediately frozen, and stored at −20°C for 4 or 17 mo, respectively. Both, WPC and HMC samples were thawed, homogenized, and divided into 24 or 33 subsamples, respectively. Subsamples were vacuum sealed in plastic bags and randomly assigned to treatments with 3 replications each. Experiment 1 treatments received 0, 0.5, 1, 2, 3, 7, 14, and 28 d of fermentation. Experiment 2 treatments were mini-silos fermenting in the dark either at warm (at room temperature 20°C; WR) or cold (in the refrigerator set for 3°C; CD) temperatures and allowed to ferment for 1, 3, 7, 14, or 28 d, plus 3 random subsamples analyzed as fresh samples. Gradual increases in lactate and acetate concentrations were observed in Exp. 1, along with a gradual decrease in pH (P = 0.001). A temperature × ensiling time interaction was observed (P < 0.001) in Exp. 2 for all fermentation profile measurements. This was related to fermentation occurring in WR but not in CD treatments. These findings suggest that WPC and HMC maintain fermentation capacity upon thawing even after being frozen for a prolonged period in storage, but fermentation will not occur until warm temperature is reached.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: The Professional Animal Scientist - Volume 33, Issue 4, August 2017, Pages 504-508
نویسندگان
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