ArticleBMC veterinary research2021
Enriching the nutritive value of marigold (Tagetes erecta L) crop residues as a ruminant feed by lactic acid bacteria during ensilage.
Article in BMC veterinary research, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 7 citations in OpenAlex.
- Fermented marigold meal enhances muscle nutrition and flavor in white feathered broilers via gut microbiota modulation.Food chemistry: X · 2025Article
- Utilization of marigold leaves (Journal of advanced veterinary and animal research · 2023Article
- The volatile organic compounds and palatability of mixed ensilage of marigold (Tagetes erecta L.) crop residues.Scientific reports · 2023Article
- Effect of Natural Antioxidants from Marigolds (Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
8 authors at 4 institutions in 2 countries.
Funding
Abstract
backgroundMarigold (Tagetes erecta L) accounts for over half of the world's loose flower production, and marigold crop residue (MCR) are abundantly available and should be used as a forage. In this study, MCR from the last commercial flower pickings was ensilaged with lactic acid bacteria (LAB) and the shift in their volatile organic compounds (VOCs) profiles was monitored. Samples were collected at 6 different times during ensilage (3, 6, 9, 12, 15, 30 days) to determine and quantify the VOCs changes using a solid-phase microextraction (SPME) technique and gas chromatography - mass spectrometry (GC-MS).
resultsAfter 30 days, the caryophyllene and piperitone, which account for 14.7 and 12.1% of total VOCs, decreased by 32.9 and 9.6% respectively, alcohols increased from 2.8 to 8.1%, and the acetic acid content increased by 560%.
conclusionWe have confirmed LAB can degrade the content of terpenes and enhance the content of alcohols and acids in MCR, which was for the first time on terpene degradation in fodder by ensilage. These results have shed light on our understanding of how to improve fodder odor and to enhance terpene degradation by lactic acid bacteria fermentation.
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Registered trials
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