Effects of Moisture Content Gradient on Alfalfa Silage Quality, Odor, and Bacterial Community Revealed by Electronic Nose and GC-MS.

ABSTRACT: Better quality and odor of silage and normal microbial fermentation metabolism are mostly dependent on an appropriate moisture content. The purpose of this study was to determine the effects of different moisture content gradients (50, 60, 70, and 80%) on the bacterial community, odor, and quality of alfalfa silage at 60 days by using gas chromatography-mass spectrometry (GC-MS) and electronic nose, with six replicates per group. The results showed that there were significant differences in odor response intensity among all groups, among which the 80% group had the strongest reaction to terpenoids, sulfides, and nitrogen oxides. Similarly, the different volatile organic compounds (VOCs) were mainly terpenoids, alcohols, and ketones, such as pine, camphor, and menthol (e.g., carlin and levo

SUBMITTER: Liu Y 

PROVIDER: S-EPMC11858379 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature