XVII International Silage Conference, Bonn 2018

1. 0
100
200
300
400
500
600
Control LAB FA Control LAB FA
Carrot with pieces Carrot without pieces
WSC
Crude protein
Ash
Carrot by-product fermentation
quality and aerobic stability could
be modified with silage additives
XVIII International Silage Conference, 24-26 July 2018, Bonn, Germany
M. Franco, T. Jalava, E. Järvenpää, M. Kahala, M. Rinne
Natural Resources Institute Finland (Luke), Finland
Correspondence: marcia.franco@luke.fi
Objective: to valuate the carrot by-product ensiling process with
or without commercial silage additives (lactic acid bacteria
inoculants and formic acid) on chemical composition,
fermentation pattern and aerobic stability
Materials and Methods
• 2 × 3 factorial - Two types of raw material:
Three additive treatments:
1. Control without additive
2. Heterofermentative lactic acid bacteria (LAB) inoculant
(Lactobacillus paracasei, L. plantarum, Lactococcus lactis and
L. buchneri, 1.25×1011 cfu/g; 2 g t-1)
3. Formic acid (FA) based product (76% FA, 5.5% ammonium
formate; 5 l t-1)
• The carrot mass was carefully mixed with the additive and
packed tightly in plastic bags (10 kg fresh matter)
• Two replicates per treatment were prepared
• Silos were opened after a three-week preservation period at
room temperature
• Aerobic stability was evaluated once daily by visually observing
growth of yeasts and moulds on the surface of the carrot mass.
Introduction
• Food industry needs to be more sustainable
• By-products as animal feeds offer many possibilities for circular
economy
• Challenge: how to preserve and store vegetable residues as
they are typically wet and prone to fast deterioration?
• Additives can be added to materials to preserve and/or
enhance the quality, such as increasing aerobic stability
Results
Figure 1 Dry matter, ammonia nitrogen (primary axis) and pH (secondary axis) of two
carrot by-product types ensiled with different additives.
Figure 4 Aerobic stability (days) of fresh and ensiled carrot by-products according to raw
material types and additive treatments.
Conclusions
• Preserving carrot by-products proved to be challenging. Spontaneous fermentation could efficiently be restricted with the use of FA and
benefits in aerobic stability were achieved
0
1
2
3
Control LAB FA Control LAB FA
Carrot with pieces Carrot without pieces
Aerobicstability,days
Fresh
Ensiled
3.5
3.6
3.7
3.8
0
25
50
75
100
125
150
175
Control LAB FA Control LAB FA
Carrot with pieces Carrot without pieces
Dry matter, g/kg
NH3-N, g/kg N
pH
Carrot with pieces Carrot without pieces
Control LAB FA Control LAB FA
Yeast <1.0×103
4.8×103
6.1×103
2.8×103
<1.0×103
<1.0×103
Mould <1.0×103
<1.0×103
<1.0×103
<1.0×103
<1.0×103
<1.0×103
Enterobacteria <1.0×101
<1.0×101
<1.0×101
<1.0×101
<1.0×101
<1.0×101
LAB 2.0×108
2.2×108
1.8×104
1.5×108
1.1×108
3.1×105
Table 1 Type of raw material and additive effects on hygienic quality (cfu/g) of ensiled
carrot by-products
Figure 2 Type of raw material and additive effects on chemical composition quality of
ensiled carrot by-products.
R C LAB C FA LAB FA
DM, g/kg 0.46 0.17 <0.01 <0.01
pH <0.01 0.73 <0.01 <0.01
NH3-N, g/kg N 0.51 0.82 <0.01 <0.01
R C LAB C FA LAB FA
Ash <0.01 0.47 <0.01 <0.01
CP 0.95 0.62 <0.01 <0.01
WSC <0.01 0.89 <0.01 <0.01
R C LAB C FA LAB FA
Lactic acid <0.01 0.98 <0.01 <0.01
Acetic acid <0.01 0.61 <0.01 <0.01
Propionic acid 0.03 0.92 <0.01 <0.01
Butyric acid 0.41 0.14 <0.01 <0.01
Weight loss, % 0.65 0.03 0.30 <0.01
Figure 3 Type of raw material and additive effects on fermentation quality of ensiled
carrot by-products.
0
50
100
150
200
250
Control
LAB
FA
Control
LAB
FA
Carrot with pieces Carrot without pieces
Acetic acid
Lactic acid
0
0.25
0.5
0.75
0
1
2
3
4
5
6
Control
LAB
FA
Control
LAB
FA
Carrot with pieces Carrot without
pieces
Butyric acid
Propionic acid
Weight loss, %
Carrot by-product with pieces Carrot by-product without pieces
Photos: ©Luke / Marketta Rinne
Photos: ©Luke / Taina Jalava