Lukkananukool, Achara

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Lukkananukool, Achara
Alternative Name
Lukkananukool, A.
Main Affiliation
Email
achara.lu@kmitl.ac.th

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    Effect of molasses and fermented juice of epiphytic lactic acid bacteria on the fermentation characteristics and nutrient compositions of cassava leaves silage
    (2018-09-01)
    Lukkananukool, Achara
    ;
    Thammakarn, Chanathip
    ;
    Srikijkasemwat, Kanokrat
    ;
    Aung, Min
    ;
    Kyawt, Yin Yin
    Molasses and fermented juice of epiphytic lactic acid bacteria (FJLB) addition improved the quality of cassava leaves silage; however their effect depends on the types of forages ensiled. Thus, this study was aimed to compare the effect of molasses and FJLB additives on the fermentation characteristics and nutrient compositions of cassava leaves silage. Cassava leaves were chopped into pieces of 1-2 cm length before ensiling. The molasses 5% (w/w) and FJLB 1% (v/w) of fresh material were added as silage additives. As the measurement, the physical characteristics, chemical compositions, nutritive values, organic acid concentrations, lactic acid bacteria (LAB) count, volatile based nitrogen (VBN) and V-score of experimental silages were determined. In general, the physical characteristics and nutritive values of molasses and FJLB silages were not significantly different (p>0.05), however crude protein and fibre contents of FJLB silage were significantly higher (p<0.05) than molasses silage. Inversely, total carbohydrate and non fibre carbohydrate contents of molasses silage were also greater (p<0.05) than FJLB silage, resulted the higher feed intake in molasses silage. The acetic acid and propionic acid concentrations were greater (p<0.05) in molasses silage, whereas the higher (p<0.05) LAB count was found in FJLB silage. Regarding the indicators for good quality silage, VBN and V-score, both FJLB and molasses silages possessed the parameters for good quality silages. Thus, this experiment indicated that FJLB can be alternatively used as additive instead of using molasses in cassava leaves silage. Copyright
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    Fermented juice of epiphytic lactic acid bacteria and molasses addition on the fermentation characteristics and nutrient compositions of sorghum silage
    (2019-08-01)
    Lukkananukool, Achara
    ;
    Srikijkasemwat, Kanokrat
    ;
    Promnaret, Amphai
    ;
    Aung, Min
    ;
    Kyawt, Yin Yin
    This study was conducted to determine the effect of fermented juice of epiphytic lactic acid bacteria (FJLB) and molasses addition on the fermentation characteristics and nutrient compositions of sorghum silage. Sorghums were chopped into pieces of 1-2 cm length and molasses 5% (w/w) and FJLB 1% (v/w) of fresh material were added as silage additives. No significant effects on physical characteristics except pH, lowest in molasses silage, were noted. The higher organic matter and lower fibre contents were observed in molasses silage. Total carbohydrate, non fibre carbohydrate, total digestible nutrients, digestible dry matter and dry matter intake were highest in molasses silage. The higher acetic, propionic and lactic acid concentrations were observed in FJLB silage. The lactic acid bacteria (LAB) count was highest in FJLB silage, and lowest in control silage. The low volatile based nitrogen (VBN) and high V-score, indicators of good quality silages, were generally observed in molasses and FJLB rather than control silages. This experiment indicated that FJLB can be alternatively used as additive instead of using molasses in sorghum silage; however more inclusion level of molasses and FJLB should be used to ensure good quality silage.
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    The effect of adding mung bean meal supplementation on Napier Pakchong 1 silage on fermentation quality and nutrient composition
    (2018-12-01)
    Boonkoed, S.
    ;
    Suphalucksana, W.
    ;
    Sitthigripong, R.
    ;
    Srikijkasemwat, K.
    ;
    Mitchaothai, J.
    The effect of mung bean meal supplementation on Napier Pakchong 1 silage on fermentation quality and nutritional value was investigated. The results found that pH of all treatments of mung bean meals on Napier Pakchong 1 silage ranges from 4.17-4.73 was the lowest value found in the treatment 1 whereas highest value found in the treatment 6 (P<0.01). When volatile basic nitrogen (VBN) in silage was recorded, the VBN in the ailage of the treatment 5 had the highest value (35.56%) and followed by that of the treatment 6 (32.98%) while the lowest VBN found in the silage of the treatment 1 (8.57%) (P<0.01). Moreover, the silage in the treatment 6 was the highest nutritional proportion by increasing dry matter (DM), crude protein (CP), ether extract (EE) and gross energy (GE), while decreasing ash, neutral detergent fiber (NDF) and acid detergent fiber (ADF) (P<0.01). Thus, making silage by adding mung bean meals on Napier Pakchong 1 could improve nutritional value of silage in term of increasing DM, CP, EE and GE contents, but decreasing contents of ash, NDF and ADF. In addition, making silage from Napier Pakchong 1 grass by replacing mung bean meal at 10-20% could be applicable for preserving ruminant roughage.