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Effects of applying Lactobacillus plantarum and Chinese gallnut tannin on the dynamics of protein degradation and proteases activity in alfalfa silage
Author(s) -
Li X.,
Tian J.,
Zhang Q.,
Jiang Y.,
Hou J.,
Wu Z.,
Yu Z.
Publication year - 2018
Publication title -
grass and forage science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.716
H-Index - 56
eISSN - 1365-2494
pISSN - 0142-5242
DOI - 10.1111/gfs.12364
Subject(s) - silage , tannin , chemistry , food science , protein degradation , fermentation , amino acid , lactobacillus plantarum , hydrolysis , lactic acid , biochemistry , biology , bacteria , genetics
Abstract The effects of Lactobacillus plantarum ( LP ) and Chinese gallnut ( Rhus chinensis Mill) tannin on the fermentation quality, nitrogen distribution, protein fractions and proteases activity of alfalfa ( Medicago sativa ) silage were studied. Additives added to alfalfa forage (approximately 40% DM ) were LP (1 × 10 6 cfu/g FW ) plus sucrose (4 g/kg FW ) ( LP + S), LP (1 × 10 6 cfu/g FW ) plus commercial cellulase (0.1 g/kg FW ) ( LP + C) and Chinese gallnut tannin at two levels (20 and 50 g/kg DM ) ( TA 2% and TA 5%). The control was sprayed with the same volume of distilled water. Silage was sampled and analysed on days 1, 3, 5, 7, 14, 21, 28 and 35. The results showed that the degradation of protein to nonprotein nitrogen took place mainly during the first 3 days, while the degradation of peptides and free amino acids occurred throughout the ensiling process. All additives lowered nonprotein nitrogen and free amino acids nitrogen proportion during the ensiling. Additive TA 5% was the most effective to inhibit proteolysis among the four additives, followed by LP + S. They inhibited the activities of all three plant proteases and decreased production of nonprotein nitrogen, free amino acids and ammonia nitrogen during the ensiling process.