Protein Quality Dynamics During. Grass-Legume Forage

Transcription

1 Protein Qulity Dynmics During Wilting nd Preservtion of Grss-Legume Forge Eliset Ndeu 1, Wolfrm Richrdt 2, Michel Murphy 3 nd Horst Auerch 4 1 Swedish University of Agriculturl Sciences, Skr, Sweden 2 LKS mh, Germny 3 Lntmännen Feeds R & D, Sweden 4 ADDCON EUROPE GmH, Germny XVI Interntionl Silge Conference, Hämeenlinn, Finlnd, July 2-4, 2012

2 Introduction The crude protein of plnts cn e divided into following frctions (CNCPS; Sniffens et l., 1992; Licitr et l., 1996): A: Nonprotein nitrogen B: True protein B1: Solule protein B2: Neutrl detergent solule protein B3: Acid detergent solule protein C: Acid detergent insolule protein The rumen undegrded dietry protein (UDP) t defined rumen pssge rte cn e clculted from the fire nd CP frctions (Kirchhof et l., 2006, Kirchhof, 2007, Edmunds et l., 2012 (In press)).

3 Introduction ti The CP frctions chnge during wilting nd preservtion. Limited informtion exists on the effects of moderte wilting during good conditions on the CP frctions nd UDP of forge efore ensiling. on the effects of storge time nd dditives on the CP frctions nd UDP of silge.

4 Ojective To evlute the effects of wilting ensiling silge dditive on the protein qulity of highly digestile grss-legume forge.

5 Mterils nd Methods Silge study t Nötcenter Viken, Flköping, Sweden Grss (77%) legume (23%) forge t 150 g DM/kg ws mowed s first hrvest June 3, 2010 nd wilted for 21 hours.

6 Wilted forge ws chopped June 4, 2010 DM, g/kg 350 CP, g/kg DM 149 NDF, g/kg DM 375 WSC, g/kg DM 215 OMD, g/kg 917 Unwilted nd wilted forges were smpled (n = 3).

7 Hrvest Precision-chopped forge Cls jgur chopper Additives pplied to forge on the chopper: Homofermenttive LAB KOFASIL LIFE cfu/g f.m. Slt-sed dditive KOFASIL ULTRA K, 2 l/ton f.m. (ADDCON EUROPE GmH) UNTREATED CONTROL SILAGE

8 Ensiling in mini silos 3 silos/tretment were opened fter 5, 10, 30 och 125 dys. Silges were nlysed for fermenttion pttern nd protein qulity.

9 Chemicl Crude Protein Frctions (Licitr et l., 1996) AD insolule protein (C) Crude protein True protein Buffer insolule protein ND insolule protein ti AD solule protein (B3) ND solule protein (B2) Buffer solule protein (B1) Nonti N protein (A) Anlysed Clculted UDP t specific rumen pssge rte cn e clculted sed on these CP frctions nd fire contents (Kirchhof et l., 2006; Edmunds et l, 2012 (In press)).

10 Fermenttion chrcteristics W WSC (g/kg DM)160 Sttisticl comprisons within storge time, n = 3. ) Lctic c cid (g/kg DM) c c CONTROL KOFASIL LIFE KOFASIL ULTRA K ph dys 10 dys 30 dys 125 dys 5 dys 10 dys 30 dys 125 dys c c NH 3-N 3 (g/kg totl N) dys 10 dys 30 dys 125 dys 0 5 dys 10 dys 30 dys 125 dys

11 Protein qulity chnges in forge during wilting for 21 hours nd ensiling for 125 dys g/kg CP UDP8, g/kg CP (n = 3) c P < c c ADIP ( C ) AD-solule protein (B3) ND-solule protein (B2) True solule protein (B1) NPN (A) c UNWILTED FORAGE WILTED FORAGE CONTROL SILAGE

12 Protein qulity chnges in silge Vlues re mens over dditive tretments (n=9) No effects of dditives t 5, 10 nd 30 dys of storge. P time < ND-solule protein B2 BIP (g/kg DM) NDIP (g/kg DM) ADIP (g/kg DM) AD-solule protein B

13 Protein qulity chnges in silge Vlues re mens over dditive tretments (n= 9) No effects of dditives t 5, 10 nd 30 dys of storge P time < 0.05 NPN (A) True solule protein (B1) ND-solule protein (B2) AD-solule protein (B3) ADIP ( C ) UDP

14 g/kg CP Additive effects on protein qulity of silge fter 125 dys of storge UDP8, g/kg CP (n = 3) 210 () 233 () 232 () P = () () () ADIP ( C ) AD-solule protein (B3) ND-solule protein (B2) True solule protein (B1) NPN (A) CONTROL SILAGE KOFASIL LIFE KOFASIL ULTRA K

15 Effect of silge UDP on diry cow diet contining 12 kg DM silge nd 9 kg DM concentrte KOFASIL LIFE or KOFASIL ULTRA K CONTROL silge, treted silge, 232 g 210 g UDP/kg CP UDP/kg CP CP, g/kg DM RDP, g/kg DM UDP (RUP), g/kg DM NDF, g/kg DM Strch, g/kg DM The increse in diet UDP corresponds to c 0.5 kg DM concentrte ce per cow nd dy.

16 Conclusions Moderte wilting to c 350 g DM/kg during good wether conditions improved forge protein qulity. NPN incresed rpidly during erly fermenttion while the AD-solule protein incresed lter during fermenttion nd storge. The decrese in UDP during silge fermenttion occurred erly.

17 Conclusions Effects of dditives on protein qulity occurred lte during silge storge (>30 d). KOFASIL LIFE nd KOFASIL ULTRA K decresed NPN production nd tended to mintin more of the ND-solule protein in the wilted forge compred to the control silge, resulting in incresed silge UDP from 210 to 232 g/kg CP. By incresing the UDP from silge, more of the silge protein cn e used in cttle diets resulting in svings of concentrte.

18 Acknowledgements This project ws funded y Agroväst, ADDCON EUROPE GmH, VL-foundtion, Lntmännen R & D, AIC nd SLU. Thnk you!