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The Use of Fungal Inoculants in the Ensiling of Potato Pulp: Effect of Temperature and Duration of Storage on Silage Fermentation Characteristics
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 Title & Authors
The Use of Fungal Inoculants in the Ensiling of Potato Pulp: Effect of Temperature and Duration of Storage on Silage Fermentation Characteristics
Okine, A; Aibibula, Y.; Hanada, M.; Okamoto, M.;
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A factorial design experiment was conducted to investigate the effect of temperature and duration of storage on the fermentation quality of potato pulp ensiled with two fungal inoculants under laboratory conditions. The inoculants, Rhizopus oryzae (R) and Amylomyces rouxii (A) were each added to potato pulp material to contain at least CFU/g fresh matter, and silages without additives served as controls. The silages were stored under three temperature regimes; 4, 12 and . Three silos per treatment from every temperature regime were opened on days 7, 24 and 40 days after ensiling to investigate treatment effects on fermentation quality, starch and sugar concentrations. Increase in temperature and duration of storage had a positive significant effect (p<0.01) on the fermentation quality of potato pulp silage (PPS). The inoculants had little effect (p>0.05) on the fermentation quality of the silages. Sugar concentration in the silages decreased with increase in temperature (p<0.01) but increased (p<0.05) with progression of duration of storage. The fungal inoculants had no effect on starch degradation in PPS. The results suggest that storage temperature and duration of storage are more important in determining the rate of fermentation than addition of the fungal inoculants in PPS.
Amylomyces Rouxii;Potato Pulp;Rhizopus Oryzae;Temperature;Duration of Storage;
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