Silage Additives Usage in Improving Fermentation Quality of Alfalfa Silage: A Review

Pinar Tatli Seven; Ismail Seven; Seda Iflazoglu Mutlu; Esra Nur Yildirim

doi:doi:10.11648/j.avs.20210906.13

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Silage Additives Usage in Improving Fermentation Quality of Alfalfa Silage: A Review

Pinar Tatli Seven, Ismail Seven, Seda Iflazoglu Mutlu, Esra Nur Yildirim

Published in Animal and Veterinary Sciences (Volume 9, Issue 6)

Received: 4 November 2021 Accepted: 15 December 2021 Published: 24 December 2021

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Abstract

Alfalfa is difficult to ensile due to its high protein content, low water-soluble carbohydrate level, low dry matter content, and high buffering capacity. Therefore, alfalfa has recently increased its efforts to make silage with additives. Silage additives have been used to enhancing the silage quality of alfalfa in recent years. This review covers research studies that have investigated the efficacy of silage additives on fermentation quality, the bacterial diversity of alfalfa silage using the Next-Generation Sequencing (NGS) technique, the effects of microbial inoculant on these bacterial communities, silage's antioxidant enzymes, and unsaturated fatty acid levels. In recent studies, more clear information about bacterial communities in silage fermentation has begun to be obtained with the use of NGS technique. In studies using these techniques, it was reported that lactic acid bacteria (LAB) organic acid additions to alfalfa silage caused Lactobacillus, Pediococcus and Sporolactobacillus species to increase relatively in silage environment, the ratio of unwanted species decreased and silage quality increased. Although the amount of alpha-tocopherol, and beta carotene decreased by half in pure silage compared to fresh alfalfa, it was observed that LAB inoculation increased the ratio of alpha tocopherol, beta carotene and also polyunsaturated fatty acids. Future silage additives are expected to determine effects fermentation quality, the bacterial community, the antioxidant enzymes, and unsaturated fatty acid levels.

Published in	Animal and Veterinary Sciences (Volume 9, Issue 6)
DOI	10.11648/j.avs.20210906.13
Page(s)	175-180
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Alfalfa Silage, Fermentation, Silage Additives, Silage Quality, Next-Generation Sequencing Technique

References

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APA Style

Pinar Tatli Seven, Ismail Seven, Seda Iflazoglu Mutlu, Esra Nur Yildirim. (2021). Silage Additives Usage in Improving Fermentation Quality of Alfalfa Silage: A Review. Animal and Veterinary Sciences, 9(6), 175-180. https://doi.org/10.11648/j.avs.20210906.13

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ACS Style

Pinar Tatli Seven; Ismail Seven; Seda Iflazoglu Mutlu; Esra Nur Yildirim. Silage Additives Usage in Improving Fermentation Quality of Alfalfa Silage: A Review. Anim. Vet. Sci. 2021, 9(6), 175-180. doi: 10.11648/j.avs.20210906.13

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AMA Style

Pinar Tatli Seven, Ismail Seven, Seda Iflazoglu Mutlu, Esra Nur Yildirim. Silage Additives Usage in Improving Fermentation Quality of Alfalfa Silage: A Review. Anim Vet Sci. 2021;9(6):175-180. doi: 10.11648/j.avs.20210906.13

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@article{10.11648/j.avs.20210906.13,
  author = {Pinar Tatli Seven and Ismail Seven and Seda Iflazoglu Mutlu and Esra Nur Yildirim},
  title = {Silage Additives Usage in Improving Fermentation Quality of Alfalfa Silage: A Review},
  journal = {Animal and Veterinary Sciences},
  volume = {9},
  number = {6},
  pages = {175-180},
  doi = {10.11648/j.avs.20210906.13},
  url = {https://doi.org/10.11648/j.avs.20210906.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.avs.20210906.13},
  abstract = {Alfalfa is difficult to ensile due to its high protein content, low water-soluble carbohydrate level, low dry matter content, and high buffering capacity. Therefore, alfalfa has recently increased its efforts to make silage with additives. Silage additives have been used to enhancing the silage quality of alfalfa in recent years. This review covers research studies that have investigated the efficacy of silage additives on fermentation quality, the bacterial diversity of alfalfa silage using the Next-Generation Sequencing (NGS) technique, the effects of microbial inoculant on these bacterial communities, silage's antioxidant enzymes, and unsaturated fatty acid levels. In recent studies, more clear information about bacterial communities in silage fermentation has begun to be obtained with the use of NGS technique. In studies using these techniques, it was reported that lactic acid bacteria (LAB) organic acid additions to alfalfa silage caused Lactobacillus, Pediococcus and Sporolactobacillus species to increase relatively in silage environment, the ratio of unwanted species decreased and silage quality increased. Although the amount of alpha-tocopherol, and beta carotene decreased by half in pure silage compared to fresh alfalfa, it was observed that LAB inoculation increased the ratio of alpha tocopherol, beta carotene and also polyunsaturated fatty acids. Future silage additives are expected to determine effects fermentation quality, the bacterial community, the antioxidant enzymes, and unsaturated fatty acid levels.},
 year = {2021}
}

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TY  - JOUR
T1  - Silage Additives Usage in Improving Fermentation Quality of Alfalfa Silage: A Review
AU  - Pinar Tatli Seven
AU  - Ismail Seven
AU  - Seda Iflazoglu Mutlu
AU  - Esra Nur Yildirim
Y1  - 2021/12/24
PY  - 2021
N1  - https://doi.org/10.11648/j.avs.20210906.13
DO  - 10.11648/j.avs.20210906.13
T2  - Animal and Veterinary Sciences
JF  - Animal and Veterinary Sciences
JO  - Animal and Veterinary Sciences
SP  - 175
EP  - 180
PB  - Science Publishing Group
SN  - 2328-5850
UR  - https://doi.org/10.11648/j.avs.20210906.13
AB  - Alfalfa is difficult to ensile due to its high protein content, low water-soluble carbohydrate level, low dry matter content, and high buffering capacity. Therefore, alfalfa has recently increased its efforts to make silage with additives. Silage additives have been used to enhancing the silage quality of alfalfa in recent years. This review covers research studies that have investigated the efficacy of silage additives on fermentation quality, the bacterial diversity of alfalfa silage using the Next-Generation Sequencing (NGS) technique, the effects of microbial inoculant on these bacterial communities, silage's antioxidant enzymes, and unsaturated fatty acid levels. In recent studies, more clear information about bacterial communities in silage fermentation has begun to be obtained with the use of NGS technique. In studies using these techniques, it was reported that lactic acid bacteria (LAB) organic acid additions to alfalfa silage caused Lactobacillus, Pediococcus and Sporolactobacillus species to increase relatively in silage environment, the ratio of unwanted species decreased and silage quality increased. Although the amount of alpha-tocopherol, and beta carotene decreased by half in pure silage compared to fresh alfalfa, it was observed that LAB inoculation increased the ratio of alpha tocopherol, beta carotene and also polyunsaturated fatty acids. Future silage additives are expected to determine effects fermentation quality, the bacterial community, the antioxidant enzymes, and unsaturated fatty acid levels.
VL  - 9
IS  - 6
ER  -

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Author Information

Pinar Tatli Seven

Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Firat University, Elazig, Turkey
Ismail Seven

Department of Plant and Animal Production, Vocational School of Sivrice, Firat University, Elazig, Turkey
Seda Iflazoglu Mutlu

Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Firat University, Elazig, Turkey
Esra Nur Yildirim

Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Firat University, Elazig, Turkey

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APA Style

Pinar Tatli Seven, Ismail Seven, Seda Iflazoglu Mutlu, Esra Nur Yildirim. (2021). Silage Additives Usage in Improving Fermentation Quality of Alfalfa Silage: A Review. Animal and Veterinary Sciences, 9(6), 175-180. https://doi.org/10.11648/j.avs.20210906.13

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ACS Style

Pinar Tatli Seven; Ismail Seven; Seda Iflazoglu Mutlu; Esra Nur Yildirim. Silage Additives Usage in Improving Fermentation Quality of Alfalfa Silage: A Review. Anim. Vet. Sci. 2021, 9(6), 175-180. doi: 10.11648/j.avs.20210906.13

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AMA Style

Pinar Tatli Seven, Ismail Seven, Seda Iflazoglu Mutlu, Esra Nur Yildirim. Silage Additives Usage in Improving Fermentation Quality of Alfalfa Silage: A Review. Anim Vet Sci. 2021;9(6):175-180. doi: 10.11648/j.avs.20210906.13

Copy | Download

@article{10.11648/j.avs.20210906.13,
  author = {Pinar Tatli Seven and Ismail Seven and Seda Iflazoglu Mutlu and Esra Nur Yildirim},
  title = {Silage Additives Usage in Improving Fermentation Quality of Alfalfa Silage: A Review},
  journal = {Animal and Veterinary Sciences},
  volume = {9},
  number = {6},
  pages = {175-180},
  doi = {10.11648/j.avs.20210906.13},
  url = {https://doi.org/10.11648/j.avs.20210906.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.avs.20210906.13},
  abstract = {Alfalfa is difficult to ensile due to its high protein content, low water-soluble carbohydrate level, low dry matter content, and high buffering capacity. Therefore, alfalfa has recently increased its efforts to make silage with additives. Silage additives have been used to enhancing the silage quality of alfalfa in recent years. This review covers research studies that have investigated the efficacy of silage additives on fermentation quality, the bacterial diversity of alfalfa silage using the Next-Generation Sequencing (NGS) technique, the effects of microbial inoculant on these bacterial communities, silage's antioxidant enzymes, and unsaturated fatty acid levels. In recent studies, more clear information about bacterial communities in silage fermentation has begun to be obtained with the use of NGS technique. In studies using these techniques, it was reported that lactic acid bacteria (LAB) organic acid additions to alfalfa silage caused Lactobacillus, Pediococcus and Sporolactobacillus species to increase relatively in silage environment, the ratio of unwanted species decreased and silage quality increased. Although the amount of alpha-tocopherol, and beta carotene decreased by half in pure silage compared to fresh alfalfa, it was observed that LAB inoculation increased the ratio of alpha tocopherol, beta carotene and also polyunsaturated fatty acids. Future silage additives are expected to determine effects fermentation quality, the bacterial community, the antioxidant enzymes, and unsaturated fatty acid levels.},
 year = {2021}
}

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TY  - JOUR
T1  - Silage Additives Usage in Improving Fermentation Quality of Alfalfa Silage: A Review
AU  - Pinar Tatli Seven
AU  - Ismail Seven
AU  - Seda Iflazoglu Mutlu
AU  - Esra Nur Yildirim
Y1  - 2021/12/24
PY  - 2021
N1  - https://doi.org/10.11648/j.avs.20210906.13
DO  - 10.11648/j.avs.20210906.13
T2  - Animal and Veterinary Sciences
JF  - Animal and Veterinary Sciences
JO  - Animal and Veterinary Sciences
SP  - 175
EP  - 180
PB  - Science Publishing Group
SN  - 2328-5850
UR  - https://doi.org/10.11648/j.avs.20210906.13
AB  - Alfalfa is difficult to ensile due to its high protein content, low water-soluble carbohydrate level, low dry matter content, and high buffering capacity. Therefore, alfalfa has recently increased its efforts to make silage with additives. Silage additives have been used to enhancing the silage quality of alfalfa in recent years. This review covers research studies that have investigated the efficacy of silage additives on fermentation quality, the bacterial diversity of alfalfa silage using the Next-Generation Sequencing (NGS) technique, the effects of microbial inoculant on these bacterial communities, silage's antioxidant enzymes, and unsaturated fatty acid levels. In recent studies, more clear information about bacterial communities in silage fermentation has begun to be obtained with the use of NGS technique. In studies using these techniques, it was reported that lactic acid bacteria (LAB) organic acid additions to alfalfa silage caused Lactobacillus, Pediococcus and Sporolactobacillus species to increase relatively in silage environment, the ratio of unwanted species decreased and silage quality increased. Although the amount of alpha-tocopherol, and beta carotene decreased by half in pure silage compared to fresh alfalfa, it was observed that LAB inoculation increased the ratio of alpha tocopherol, beta carotene and also polyunsaturated fatty acids. Future silage additives are expected to determine effects fermentation quality, the bacterial community, the antioxidant enzymes, and unsaturated fatty acid levels.
VL  - 9
IS  - 6
ER  -

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