Effect of temperature and additives on fermentation and α-tocopherol and β-carotene content of Pennisetum purpureum silage

doi:10.11686/cyxb2014338

Abstract

Abstract: The effects of temperature (45, 30, 15℃) and additives (no additives: CK; cellulase: E; Lactobacillus plantarum: LP), on the fermentation and α-tocopherol and β-carotene content of Pennisetum purpureum silages was determined. The results indicated that the P. purpureum silage produced good fermentation at all temperatures; ensiling at 30℃ produced less butyric acid however. Additives (LP and E) produced significantly higher lactic acid content, lactic acid to acetic acidratio and lower pH (P<0.05) than silages without additive (CK), indicating additives can improve fermentation quality of P. purpureum silage. The study revealed that P. purpureum silage fermented at 30℃ had significantly higher β-carotene, but lower α-tocopherol content than silages fermented at 45 and 15℃ (P<0.05). Silage supplemented with LP and E had lower α-tocopherol and β-carotene contents (P<0.05). E treated silage had higher α-tocopherol content at 30℃ (P<0.05) and higher β-carotene content at 30℃ and 15℃ (P<0.05) than LP treated silage.

LIU Qin-Hua, LI Xiang-Yu, LI Jun-Feng, BAI Xi, ZHANG Jian-Guo, SHAO Tao, WU Lin, ZHAO Xin-Guo, TIAN Jia-Lu. Effect of temperature and additives on fermentation and α-tocopherol and β-carotene content of Pennisetum purpureum silage[J]. Acta Prataculturae Sinica, 2015, 24(7): 116-122.

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