Effect of ensiling a total mixed ration on feed quality for cattle in smallholder dairy farms = Efecto de ensilar una ración totalmente mezclada sobre la calidad nutritional para el ganado en pequeñas explotaciones lecheras

The aim of this study was to assess the impact of ensiling a total mixed ration (TMR) on chemical composition, fermentation and sensory characteristics. Whole-plant corn (WPC) was ensiled alone, as a control, or in combination with other available local feeds. Ensiled feedstuffs were manually mixed and packed into mini-silos. Thereafter, they were stored and allowed to ferment for 75 days. Mould growth was not observed. Color was scored as good for both silage treatments, whereas odor was scored as moderate for TMR silage and good for WPC silage. The pattern and rate of decrease of pH during the storage was not different between silage treatments. However, mean pH values were different (P < 0.01; 3.81 vs. 4.38) between WPC- and TMR-silages, respectively. Relative to WPC silage, the concentration of dry matter (DM) (36.58 vs. 64.25 %; P = 0.001), crude protein (9.89 vs. 18.15 %; P = 0.005) and metabolizable energy (P = 0.03; 2.51 vs. 2.80 Mcal/kg DM) was higher for TMR silage, as expected. Furthermore, the neutral detergent fibre content decreased along the storage but at a different rate (P = 0.04) for each silage treatment. The rate of decrease, expressed as percentage/day, was -0.16 and -0.05 for WPC- and TMR- silage, respectively. Overall, TMR silage had adequate attributes to cope with dairy cow requirements. It is suggested that the ensiling of TMR, composed by locally available feedstuffs, is a simple and low cost technology that could aid smallholder dairy to improve their net daily income.El objetivo de este estudio fue determinar el impacto del ensilado sobre la composición química y las características fermentativas y sensoriales de una ración totalmente mezclada (TMR). La planta entera de maíz (WPC) fue ensilada sola, como control, o combinada con otros alimentos disponibles en la región. Los alimentos ensilados se almacenaron en minisilos durante 75 días. No se observó desarrollo de moho. La variable de color se calificó como buena para ambos tratamientos, mientras que el olor se calificó como moderado para el ensilaje de TMR y bueno para el ensilaje de WPC. No hubo diferencias en el patrón y la tasa de disminución del pH entre los tratamientos. Sin embargo, los valores promedios de pH difirieron (P < 0,01; 3.81 vs. 4.38) entre los ensilajes de TMR y de WPC, respectivamente. La concentración de materia seca (MS) (36,58 vs. 64,25 %; P = 0,001), proteína bruta (9,89 vs. 18,15%; P = 0,005) y energía metabolizable (P = 0,03; 2,51 vs. 2,80 Mcal/kg MS) resultó, como era esperado, mayor para el ensilaje de TMR. El contenido de fibra detergente neutro disminuyó durante el almacenamiento, aunque a una velocidad diferente (P = 0,04) para cada tratamiento. Expresada como porcentaje/día, la tasa de disminución fue -0,16 y -0,05 para los ensilajes de WPC y de TMR, respectivamente. Se sugiere que el ensilado de TMR es una tecnología simple y de bajo costo que podría ayudar a mejorar, mediante una mejor alimentación del ganado lechero, los ingresos económicos de los pequeños productores lecheros.EEA RafaelaFil: Bretschneider, Gustavo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Mattera, Juan. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Cuatrin, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Arias, Dario Raul. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Wanzenried Zamora, Rosana Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentin

Honey produced in a dairy farming system based on alfalfa (physicochemical, palynologic and sensorial analyses)

The objective of this study was to characterize honey produced in the central area of Santa Fe province, Argentina. Honey samples (134, produced from 2005/2006 to 2009/2010), considered by farmers to be single-flowered of clover or alfalfa were analyzed physicochemically, palynologically and sensorial analyses. Thirty-six botanic families were identified in the samples, but only 5 families were observed in &gt;50% of them. Alfalfa (Medicago sativa) was found in 72% of the samples; however, its pollen was of minor importance in 81% of the cases. Clover pollen (Trifolium sp and, Melilotus sp.) associated with that of alfalfa (Medicago sativa) and Lotus sp was observed in 89% of the samples, but in only 8% of the cases was its concentration &gt;45%, the percentage required to be considered as clover single-flowered honey, according to the National Legislation. When clover, alfalfa and lotus pollen constituted 20% or more of the total pollen, chemical and sensorial changes were observed and non-significant differences were observed between kinds of honey with 20-45% and those with &gt;45% of this pollen. Honey with 20% of clover pollen showed lower humidity, color, acidity, glucose and fructose in comparison with the honey of &lt;20% clover pollen). The presence of at least 20% of this pollen imparted a warm subtle and plant dry smell, warm subtle aroma, pungent trigeminal sensation and a fluid oral texture. Presence of at least 20% of clover, alfalfa and lotus pollen induces changes in the honey characteristics of the region studied