Use of Fresh <i>Scotta</i> Whey as an Additive for Alfalfa Silage

• Main Authors: Marco Mariotti, Filippo Fratini, Domenico Cerri, Victoria Andreuccetti, Roberta Giglio, Francesco G. S. Angeletti, Barbara Turchi
• Format: Article
• Language: English
• Published: MDPI AG 2020-03-01
• Series: Agronomy
• Subjects: alfalfa; silage additive; <i>scotta</i>; fermentative bacteria
• Online Access: https://www.mdpi.com/2073-4395/10/3/365

<i>Scotta</i> is a dairy industry waste obtained by ricotta cheese production. Because of its high availability and its high lactose content, <i>scotta </i>could be used as an additive to improve fermentation characteristics of alfalfa silage. Silage samples were obtained for 2 years from an alfalfa second cut, collecting the forage at three growth stages: mid bud (MB), early flowering (EF), and late flowering (LF). After wilting the forage at 38% dry matter (DM), four <i>scotta</i> doses were added (0, 75, 150, and 300 g/kg fresh forage) and the main chemical and microbiological characteristics were evaluated after 3, 13, and 90 days of ensiling (DOE). The lowest pH (4.3) was recorded in the EF and LF growth stages, after 90 DOE and with the highest <i>scotta </i>dose (300 g/kg fresh forage). After 90 DOE, the concentration of the main spoilage microorganisms and clostridial spore loads was always negligible. The addition of <i>scotta </i>decreased pH and fiber fractions, increased the relative feed value, and had no effect on the crude protein concentration or the total digestible nutrients. Therefore, the <i>scotta</i> can be successfully used as an additive to improve the fermentation characteristics of alfalfa silage.