In last years, the climate challenge and the need of an ecological transition has attracting the interest toward the use of agro-industrial by-products for livestock feeding, in line with the green and circular economy. The olive oil, winery, and dairy industries resulting in large amounts of by-products, which are usually underused or not valorised, constituting an added cost for their disposal as waste. The inclusion of these by-products along with wheat straw in animal feeding, beyond as nutrients source, may have beneficial effects on animal health and quality of products, due to their content in bioactive compounds such as polyphenols. Ensiling is regarded as a suitable method to preserve many types of fodder and by-products, overcoming the seasonal availability. In this study, we evaluated the possibility of ensiling mixtures of olive oil industry by-products (olive leaves, olive mill waste water and olive pomace), wheat straw, grape pomace, and cheese whey. Five different mixtures composed of 97% of by-products and 3% molasses were inoculated with a commercial Lactiplantibacillus plantarum strain, and vacuum packed into plastic bags at lab-scale. The chemical, microbiological characteristics, total phenol contents and antioxidant activity (DPPH) were evaluated at the ensiling time (D0) and after 4, 7, 15, 30 and 60 days. The results showed a good aptitude of the by-products to be ensiled in mixtures, with a pleasant smell and good visual features. The different mixtures of by-products significantly (P<0.05) affected the Fleig’s score, total phenols content, antioxidant activity and microbial cell densities of total mesophilic aerobic bacteria, lactic acid bacteria, enterobacteria, yeasts, and moulds, with a low number, or absence, of undesirable microorganisms. Acidification differed among the silages, resulting in the highest rate (pH <4.5; D60) in the silage containing olive and grape pomaces, straw, and cheese whey. It can be concluded that the ensiling of agro-industrial by-products in mixture give satisfactory results in terms of microbiological and antioxidant characteristics for potential use in animal feeding and environmental and economic savings.
Ensiling of agro-industrial by-products mixtures with Lactiplantibacillus plantarum: chemical and microbiological characteristics.
Arianna Ressa;Maria Calasso;Maria De Angelis;Giovanni Martemucci;Gabriella D'Alessandro
2023-01-01
Abstract
In last years, the climate challenge and the need of an ecological transition has attracting the interest toward the use of agro-industrial by-products for livestock feeding, in line with the green and circular economy. The olive oil, winery, and dairy industries resulting in large amounts of by-products, which are usually underused or not valorised, constituting an added cost for their disposal as waste. The inclusion of these by-products along with wheat straw in animal feeding, beyond as nutrients source, may have beneficial effects on animal health and quality of products, due to their content in bioactive compounds such as polyphenols. Ensiling is regarded as a suitable method to preserve many types of fodder and by-products, overcoming the seasonal availability. In this study, we evaluated the possibility of ensiling mixtures of olive oil industry by-products (olive leaves, olive mill waste water and olive pomace), wheat straw, grape pomace, and cheese whey. Five different mixtures composed of 97% of by-products and 3% molasses were inoculated with a commercial Lactiplantibacillus plantarum strain, and vacuum packed into plastic bags at lab-scale. The chemical, microbiological characteristics, total phenol contents and antioxidant activity (DPPH) were evaluated at the ensiling time (D0) and after 4, 7, 15, 30 and 60 days. The results showed a good aptitude of the by-products to be ensiled in mixtures, with a pleasant smell and good visual features. The different mixtures of by-products significantly (P<0.05) affected the Fleig’s score, total phenols content, antioxidant activity and microbial cell densities of total mesophilic aerobic bacteria, lactic acid bacteria, enterobacteria, yeasts, and moulds, with a low number, or absence, of undesirable microorganisms. Acidification differed among the silages, resulting in the highest rate (pH <4.5; D60) in the silage containing olive and grape pomaces, straw, and cheese whey. It can be concluded that the ensiling of agro-industrial by-products in mixture give satisfactory results in terms of microbiological and antioxidant characteristics for potential use in animal feeding and environmental and economic savings.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
