Abstract
Alfalfa (Medicago sativa L.) is a vital source of forage protein for ruminants, yet its ensiling poses challenges due to high buffering capacity and low water-soluble carbohydrates (WSC). This study investigated the impact of sodium diacetate (SDA) on alfalfa silage quality and aerobic stability. SDA was applied at four different rates to wilted alfalfa on a fresh basis: 0 g/kg, 3 g/kg, 5 g/kg, and 7 g/kg, and silages were ensiled in laboratory-scale silos for 45 days, followed by 7 days of aerobic exposure. A 16S rRNA gene sequencing assay using GenomeLab™ GeXP was performed to determine the relationship between dominant isolated lactic acid bacteria species and fermentation characteristics and aerobic stability on silage. The results showed that Lentilolactobacillus brevis, Pediococcus pentosaceus and Enterococcus faecium were the most prevalent bacteria when silos were opened, whereas Weissella paramesenteroides, Bacillus cereus, B. megaterium and Bacillus spp. were most prevalent bacteria after 7 days of aerobic exposure. Dry matter, pH, and WSC content were not affected by SDA, but doses above 5 g/kg induced a homofermentative process, which increased lactic acid concentration and lactic acid to acetic acid ratio, decreased yeast count during aerobic exposure, and improved aerobic stability. These findings offer useful information for optimizing SDA usage in silage, assuring improved quality and longer storage, and thereby improving animal husbandry and sustainable feed practices.
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Conceptualization, SE and FK; Methodology, SE, FK and RI; Software, SE and RI; Validation, FK and RI; Formal analysis, FK and RI; Investigation, SE and FK; Data curation, FK; Writing-original draft, SE; Writing-review and editing, SE, FK and RI; Supervision, FK. All authors have read and agreed to the published version of the manuscript.
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Esen, S., Koç, F. & Işık, R. Effect of sodium diacetate on fermentation, aerobic stability, and microbial diversity of alfalfa silage. 3 Biotech 14, 10 (2024). https://doi.org/10.1007/s13205-023-03853-z
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DOI: https://doi.org/10.1007/s13205-023-03853-z