Effects of Phycocyanin on Alfalfa Silage Quality
Author Information
Author(s): Liu Xiangdong, Liu Yichao, Liu Mingjian, Xing Jing, Wang Yuxuan, Sheng Panjie, Ge Gentu, Jia Yushan, Wang Zhijun
Primary Institution: Inner Mongolia Agricultural University
Hypothesis
Phycocyanin as a silage additive can improve the fermentation quality and antioxidant properties of alfalfa silage.
Conclusion
5% phycocyanin supplementation can enhance the quality of alfalfa silage by improving its nutritional content and fermentation characteristics.
Supporting Evidence
- 5% phycocyanin maintained dry matter and crude protein content.
- Phycocyanin increased lactic acid content and decreased pH.
- Total antioxidant capacity and phenolic content were significantly higher with phycocyanin.
- The abundance of lactic acid bacteria increased with phycocyanin supplementation.
- Phycocyanin improved the metabolic function of carbohydrates and amino acids.
Takeaway
Adding phycocyanin to alfalfa silage helps keep it nutritious and tasty, making it better for animals to eat.
Methodology
The study involved preparing alfalfa silage with varying concentrations of phycocyanin and analyzing its chemical composition, fermentation quality, and microbial community.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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