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Co-ensiling garlic stalk with citrus pulp improves the fermentation quality and feed-nutritional value

  • Lee, Youn Hee (Division of Food Bio-science, College of Medical Life Sciences, Konkuk University) ;
  • Ahmadi, Farhad (Division of Food Bio-science, College of Medical Life Sciences, Konkuk University) ;
  • Kim, Young Il (Division of Food Bio-science, College of Medical Life Sciences, Konkuk University) ;
  • Oh, Young-Kyoon (Animal Nutrition and Physiology Team, National Institute of Animal Science, Rural Development Administration) ;
  • Kwak, Wan Sup (Division of Food Bio-science, College of Medical Life Sciences, Konkuk University)
  • Received : 2019.06.07
  • Accepted : 2019.08.14
  • Published : 2020.03.01

Abstract

Objective: Ensiling is a simple and effective method for long-term preservation; however, less information exists about the ensilability characteristics of garlic stalk (GS). Therefore, the objectives were to examine the ensiling feasibility of GS. Methods: The GS was ensiled alone or inoculated with Lactobacillus plantarum KU5 in the presence or absence of 5% molasses and ensiled for 7, 14, and 28 d. As an alternative storage method, GS was co-ensiled with wet citrus pulp (CP) at different proportions (GS:CP: 70:30, 60:40, 50:50, and 40:60). Analysis was made on physicochemical, fermentative, and nutritional parameters. Results: The GS was found to be a biomass which is difficult to ensile. A combination of microbial inoculant and molasses was successful in the improvement of the silage fermentation quality of GS. Co-ensiling of GS with wet CP at the mixing ratio of 50:50 provided the most desirable silage fermentation parameters, including the substantial lactic acid formation, low final pH, minor effluent loss, and the more favorable organoleptic properties. Conclusion: Co-ensiling GS with CP appears to be a simple and viable method of conservation, enabling the more efficient utilization of these by-product resources over a prolonged period.

Acknowledgement

Supported by : Konkuk University

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