The effect of propionic acid on the fermentation and
aerobic stability of maize silage

The effect of propionic acid on fermentation and aerobic stability of whole-plant maize silage was evaluated using laboratory silos. Whole-plant maize silage was treated with 2 l/tonne propionic acid; silage with no additives served as the control. The results showed that application of a low rate of propionic acid could influence the ratio of organic acids and reduce NH₃-N in fermentation and improve aerobic stability by 40 h in maize silage. It also accelerated yeast multiplication at the early stage of fermentation but restricted it at the late stage.

CITATIONS (3):

Different Organic Acid Preparations on Fermentation and Microbiological Profile, Chemical Composition, and Aerobic Stability of Whole-plant Corn Silage
Larissa Gheller, Lucas Ghizzi, Caio Takiya, Nathália Grigoletto, Tássia Silva, Júlia Marques, Mauro Dias, Gustavo Freu, Francisco Rennó
Animal Feed Science and Technology

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Effect of different organic acid additives on the fermentation quality and bacterial community of paper mulberry (Broussonetia papyrifera) silage
Mengxin Li, Qiang Yu, Jinyi Xu, Hong Sun, Qiming Cheng, Yixiao Xie, Chunmei Wang, Ping Li, Chao Chen, Yulong Zheng
Frontiers in Microbiology

CrossRef

Ensiling hybrid Pennisetum with lactic acid bacteria or organic acids improved the fermentation quality and bacterial community
Qixian Feng, Juan Zhang, Wenqing Ling, Abraham Degen, Yi Zhou, Chenyan Ge, Fulin Yang, Jing Zhou
Frontiers in Microbiology

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1230-1388

Assigning DOI numbers, introducing articles from supplements and recent publications to POL-index database, maintaining anti-plagiarism detection, electronic system to proceed manuscripts and webpage of the Journal with interactive pdf files, and language correction of manuscripts published in Journal of Animal and Feed Sciences are financed in the years 2018–2019 by the Ministry of Science and Higher Education from the funds for science popularization activities, Agreement No. 631/P-DUN/2018.