Article

Effects of sodium diacetate and microbial inoculants on fermentation of forage rye

Yan Fen Li1, Eun Chan Jeong1, Li Li Wang1, Hak Jin Kim2, Farhad Ahmadi2, Jong Geun Kim1,2,*
Author Information & Copyright
1Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Korea.
2Research Institute of Eco-friendly Livestock Science, INSTITUTE of GreenBio Science Technology, Seoul National University, Pyeongchang 25354, Korea.
*Corresponding Author: Jong Geun Kim, Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Korea, Republic of. Research Institute of Eco-friendly Livestock Science, INSTITUTE of GreenBio Science Technology, Seoul National University, Pyeongchang 25354, Korea, Republic of. Phone: +82-33-339-5728. E-mail: forage@snu.ac.kr.

© Copyright 2022 Korean Society of Animal Science and Technology. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Rye (<italic>Secale cereale </italic>L.) is a valuable annual forage crop in Korea but there is limited information about the impact of chemical and biological additives on fermentation characteristics of the crop. This experiment was conducted to investigate fermentation dynamics of wilted forage rye treated with the following six additives; control (no additive), SDA3 (sodium diacetate applied at 3 g/kg wilted forage weight), SDA6 (6 g/kg wilted forage weight), inoculations (10<sup>6</sup> CFU/g wilted forage) of LP (<italic>Lactobacillus</italic> <italic>plantarum</italic>), LB (<italic>L. buchneri</italic>), or LP+LB. The ensiled rye sampled at 1, 2, 3, 5, 10, 20, 30, and 45 days indicated that the acidification occurred fast within five days of storage than the rest of the storage period. The microbial inoculants decline the pH of ensiled forage, more rapidly than the control or sodium diacetate treated, which accompanied by the decrease of water-soluble carbohydrates and increase of lactic acid. Compared with the control silage, all treatments suppressed ammonia-nitrogen formation below to 35 g/kg DM throughout the sampling period. Suppression of total microbial counting occurred in SDA6, LP, and LP + LB. The lactic acid production rates were generally higher in microbial inoculation treatments. Acetic acid concentration was lowest in the LP-treated silage and highest in the SDA- and LB-treated silages. The <italic>in vitro</italic> DM digestibility and total digestible nutrients were the highest in the silage treated with SDA (6 g/kg) at day 45 of ensiling. Based on lower ammonia-nitrogen concentrations and higher feed value, ensiling forage rye treated with SDA at 6 g/kg is promising through enhanced silage quality.

Keywords: Conservation; microbial inoculant; sodium diacetate; wilting; winter rye