Research Progress on Odor Characteristics and Influencing Factors of Silage
The high nutritional characteristics and economic value of silage in ruminant roughage enhance the demand for improving the process to improve the quality of silage,but the unique odor produced by silage seri-ously restricts the intake of animals,affects the feeding preference of animals,and reduces the performance of animals.The characteristic odor of silage fermentation is a mixture of a variety of volatile compounds such as acids,alcohols,aldehydes and esters,which are metabolites of the anaerobic activities of the microbial com-munities involved in each stage,however,the information on the health effects of these volatile metabolites on ruminants is still lacking.Therefore,silage odor characteristics and their influencing factors need to be evalua-ted in order to produce nutritionally stable,high-quality feeds that guarantee a continuous nutritional supply for ruminants.In this paper,the volatile compounds in the odor of silage were analyzed,and the effects of silage raw materials,microbial effects,additives and environmental conditions on the formation of silage were re-viewed,so as to provide a reference for better improving the silage odor and clarifying the relevant sources of compounds.[Chinese Journal of Animal Nutrition,2024,36(8):4835-4846]
万方数据
维普
