Animal Bioscience

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Effects of wilting on silage quality: a meta-analysis

  • Muhammad Ridla (Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, IPB University) ;
  • Hajrian Rizqi Albarki (Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, IPB University) ;
  • Sazli Tutur Risyahadi (Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, IPB University) ;
  • Sukarman Sukarman (National Research and Innovation Agency (BRIN))
  • Received : 2023.10.07
  • Accepted : 2023.12.10
  • Published : 2024.07.01
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Abstract

Objective: This meta-analysis aimed to evaluate the impact of wilted and unwilted silage on various parameters, such as nutrient content, fermentation quality, bacterial populations, and digestibility. Methods: Thirty-six studies from Scopus were included in the database and analyzed using a random effects model in OpenMEE software. The studies were grouped into two categories: wilting silage (experiment group) and non-wilting silage (control group). Publication bias was assessed using a fail-safe number. Results: The results showed that wilting before ensiling significantly increased the levels of dry matter, water-soluble carbohydrates, neutral detergent fiber, and acid detergent fiber, compared to non-wilting silage (p<0.05). However, wilting significantly decreased dry matter losses, lactic acid, acetic acid, butyric acid, and ammonia levels (p<0.05). The pH, crude protein, and ash contents remained unaffected by the wilting process. Additionally, the meta-analysis revealed no significant differences in bacterial populations, including lactic acid bacteria, yeast, and aerobic bacteria, or in vitro dry matter digestibility between the two groups (p>0.05). Conclusion: Wilting before ensiling significantly improved silage quality by increasing dry matter and water-soluble carbohydrates, as well as reducing dry matter losses, butyric acid, and ammonia. Importantly, wilting did not have a significant impact on pH, crude protein, or in vitro dry matter digestibility.

Keywords

Acknowledgement

The authors received no financial support for this article.

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