TY - JOUR
T1 - New assessment based on the use of principal
factor analysis to investigate corn silage
quality fromnutritional traits, fermentation
end products andmycotoxins
AU - Bertuzzi, Terenzio
AU - Gallo, Antonio
AU - Giuberti, Gianluca
AU - Moschini, Maurizio
AU - Cerioli, Carla
AU - Bruschi, Sara
AU - Masoero, Francesco
PY - 2016
Y1 - 2016
N2 - BACKGROUND: A survey on 68 dairy farms was carried out to evaluate the ensiling procedures adopted to store corn silage.
Samples from core, lateral and apical zones of the feed-out face of silos were analysed. A principal factor analysis (PFA) was
carried out on the entire database (196 silage samples and 36 variables) and 11 principal factor components (PCs)were retained
and interpreted.
RESULTS: Ensiling procedures influenced the area exposed to risk of air penetration. Cores had higher dry matter, starch and
lactic acid content or lower pH, fibre, propionate and butyrate concentrations than peripheral samples (P < 0.05). The highest
(P < 0.05) mycophenolic acid and roquefortina C concentrations were detected in lateral samples. Chemical and digestibility
variables loaded on two PCs; four PCs were characterized by end-products associated with clostridia, heterolactic, homolactic
and aerobic fermentations; two PCs were associated withmycotoxins, whereas three PCs explained ensiling procedures.
CONCLUSION: The main quality traits of corn silages differed throughout the entire silo face. Minimization of the area exposed
to risk of air penetration represents the best strategy to preserve the nutritional value and safety of corn silages. PFA allowed a
clusterization of original variables into 11 PCs, appearing able to discriminate well and poorly preserved corn silages.
AB - BACKGROUND: A survey on 68 dairy farms was carried out to evaluate the ensiling procedures adopted to store corn silage.
Samples from core, lateral and apical zones of the feed-out face of silos were analysed. A principal factor analysis (PFA) was
carried out on the entire database (196 silage samples and 36 variables) and 11 principal factor components (PCs)were retained
and interpreted.
RESULTS: Ensiling procedures influenced the area exposed to risk of air penetration. Cores had higher dry matter, starch and
lactic acid content or lower pH, fibre, propionate and butyrate concentrations than peripheral samples (P < 0.05). The highest
(P < 0.05) mycophenolic acid and roquefortina C concentrations were detected in lateral samples. Chemical and digestibility
variables loaded on two PCs; four PCs were characterized by end-products associated with clostridia, heterolactic, homolactic
and aerobic fermentations; two PCs were associated withmycotoxins, whereas three PCs explained ensiling procedures.
CONCLUSION: The main quality traits of corn silages differed throughout the entire silo face. Minimization of the area exposed
to risk of air penetration represents the best strategy to preserve the nutritional value and safety of corn silages. PFA allowed a
clusterization of original variables into 11 PCs, appearing able to discriminate well and poorly preserved corn silages.
KW - corn silage
KW - fermentation end-products
KW - mycotoxin
KW - principal factor analysis
KW - corn silage
KW - fermentation end-products
KW - mycotoxin
KW - principal factor analysis
UR - http://hdl.handle.net/10807/65862
U2 - DOI 10.1002/jsfa.7109
DO - DOI 10.1002/jsfa.7109
M3 - Article
SN - 0022-5142
VL - 2016
SP - N/A-N/A
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
ER -