The Effects of Dried Apple Pomace on Fermentation Quality and Proteolysis of Alfalfa Silages

This work aimed to evaluate the effects of dried apple pomace (DAP) on the fermentation characteristics and proteolysis of alfalfa silages. The alfalfa was ensiled with (1) no additives (control), (2) 5% DAP, (3) 10% DAP and (4) 15% DAP based on fresh weight (FW) for 1, 3, 7, 14, 30 and 60 days, respectively. With the increasing proportion of DAP, lactic acid bacteria (LAB) count, lactic acid (LA) and dry matter (DM) content linearly (p < 0.05) increased, while the pH, the content of acetic acid (AA), propionic acid (PA), butyric acid (BA) and ammonia nitrogen (NH3-N) linearly (p < 0.05) decreased during ensiling. The 10% and 15% DAP silages had significantly (p < 0.05) lower aerobic bacteria (AB), yeast and enterobacteria counts than the control during ensiling. The contents of nonprotein nitrogen (NPN), peptide nitrogen (peptide-N) and free amino acid nitrogen (FAA-N) and activities of carboxypeptidase, aminopeptidase and acid proteinase linearly (p < 0.05) decreased as DAP proportion increased during ensiling. On day 60, the addition of DAP significantly (p < 0.05) decreased the contents of tryptamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, spermine and total biogenic amines compared with the control. As the DAP ratio increased, the contents of threonine, valine, isoleucine, leucine, phenylalanine, lysine, histidine, arginine, aspartic acid, serine, glutamic, total amino acids, crude protein (CP) and water-soluble carbohydrates (WSCs) linearly (p < 0.05) increased, while the contents of glycine, alanine, cysteine, and proline linearly (p < 0.05) decreased on day 60. Overall, the addition of 15% DAP was optimal as indicated by better fermentation quality and less proteolysis than other treatments.