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
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)).
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.
Ojective To evlute the effects of wilting ensiling silge dditive on the protein qulity of highly digestile grss-legume forge.
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.
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).
Hrvest Precision-chopped forge Cls jgur chopper Additives pplied to forge on the chopper: Homofermenttive LAB KOFASIL LIFE 400 000 cfu/g f.m. Slt-sed dditive KOFASIL ULTRA K, 2 l/ton f.m. (ADDCON EUROPE GmH) UNTREATED CONTROL SILAGE
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.
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)).
Fermenttion chrcteristics 220 200 180 140 120 100 W80 60 40 20 WSC (g/kg DM)160 Sttisticl comprisons within storge time, n = 3. ) Lctic c cid (g/kg DM) 120 100 80 60 40 20 c c CONTROL KOFASIL LIFE KOFASIL ULTRA K ph 0 5.0 4.0 3.0 20 2.0 0 5 dys 10 dys 30 dys 125 dys 5 dys 10 dys 30 dys 125 dys 80 70 c c 60 50 40 30 NH 3-N 3 (g/kg totl N) 1.0 20 10 00 0.0 5 dys 10 dys 30 dys 125 dys 0 5 dys 10 dys 30 dys 125 dys
Protein qulity chnges in forge during wilting for 21 hours nd ensiling for 125 dys g/kg CP 1200 1000 UDP8, g/kg CP (n = 3) 292 350 210 c P < 0.0001 800 600 400 c c ADIP ( C ) AD-solule protein (B3) ND-solule protein (B2) True solule protein (B1) NPN (A) 200 0 c UNWILTED FORAGE WILTED FORAGE CONTROL SILAGE
Protein qulity chnges in silge 100 90 80 70 Vlues re mens over dditive tretments (n=9) No effects of dditives t 5, 10 nd 30 dys of storge. P time < 0.0001 60 50 40 ND-solule protein B2 BIP (g/kg DM) NDIP (g/kg DM) ADIP (g/kg DM) 30 20 10 AD-solule protein B3 0 0 20 40 60 80 100 120 140
Protein qulity chnges in silge 600 500 Vlues re mens over dditive tretments (n= 9) No effects of dditives t 5, 10 nd 30 dys of storge. 400 300 200 P time < 0.05 NPN (A) True solule protein (B1) ND-solule protein (B2) AD-solule protein (B3) ADIP ( C ) UDP8 100 0 0 20 40 60 80 100 120 140
g/kg CP Additive effects on protein qulity of silge fter 125 dys of storge 1200 1000 UDP8, g/kg CP (n = 3) 210 () 233 () 232 () P = 0.060 800 600 400 () () () ADIP ( C ) AD-solule protein (B3) ND-solule protein (B2) True solule protein (B1) NPN (A) 200 0 CONTROL SILAGE KOFASIL LIFE KOFASIL ULTRA K
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 173 173 RDP, g/kg DM 112 110 UDP (RUP), g/kg DM 61 63 NDF, g/kg DM 340 340 Strch, g/kg DM 144 144 The increse in diet UDP corresponds to c 0.5 kg DM concentrte ce per cow nd dy.
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.
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.
Acknowledgements This project ws funded y Agroväst, ADDCON EUROPE GmH, VL-foundtion, Lntmännen R & D, AIC nd SLU. Thnk you!