Effect of Glucose and Lactic Acid Bacteria on the Fermentation Quality, Chemical Compositions and in vitro Digestibility of Mulberry (Morus Alba) Leaf Silage

et al. 2019

Animal Science Journal

The objective of this study was to examine the fermentation quality and aerobic stability of mulberry (Morus alba L.) silage prepared with lactic acid bacteria (LAB) and propionic acid (PA). The selected LAB strains Lactobacillus (L.) plantarum LC365281 (L1) and L. brevis LC365282 (L2), and commercial inoculant strains L. plantarum Gaofuji (GF) and L. buchneri Fresh (FR), and PA were used as additives for silage preparation. Silage treatments were designed as control, L1, L2, GF, FR, PA, PA + L1, PA + L2, PA + GF, or PA + FR. After 30 days of ensiling, the fermentation quality of silages treated with PA + L1 was improved, with a lower (p < 0.05) pH and NH3‐N content than those of other treatments. During the aerobic exposure, the PA + LAB‐treated silages displayed an aerobic stability with stable pH value and lactic acid content. The results confirm that L. plantarum L1 and PA were the best additive combination for ensiling mulberry.

Section: Discussioncontrasting

confidence: 79%

Section: Discussionmentioning

confidence: 54%

Fermentation quality and aerobic stability of mulberry silage prepared with lactic acid bacteria and propionic acid

Zhang

et al. 2019

Animal Science Journal

“…Ensiling is an easy and effective way to preserve mulberry leaves, and additive application could improve the silage quality (Dong et al, 2016;Trabi et al, 2017). In the present study, additive application improved DMR of mulberry leaf silage, which was in line with Lima et al (2010) reporting decreased DM losses due to LAB inoculation in the combined silage of sorghum and soybean.…”

supporting

confidence: 79%

“…Much research proves that mulberry leaves are suitable for silage and that the application of silage additives could improve its quality (Dong et al, 2016;Trabi et al, 2017;Neto et al, 2018). However, to our knowledge, these studies principally focus on the proximate composition but do not refer to the biological activities of mulberry leaf silage.…”

Section: Introductionmentioning

confidence: 99%

Effect of cellulase and Lactobacillus casei on ensiling characteristics, chemical composition, antioxidant activity, and digestibility of mulberry leaf silage

Zhou

Journal of Dairy Science

et al. 2019

With the lack of feed resources in China, mulberry leaves have been developed as a ruminant forage rich in protein and functional components. To make full use of mulberry leaves, including their nutrients and biological activities, we investigated the effects of cellulase and Lactobacillus casei LC on the nutritive value and antioxidant capacity of mulberry leaf silage. Mulberry leaves from 2 locally prevailing high-yield cultivars were separately subjected to ensiling treatments either with or without addition of Lactobacillus culture, in combination with variable levels of cellulase application. After 60-d ensiling, the resulting silage was sampled and analyzed for fermentation parameters, antioxidant activity, carbohydrates, and protein fractions, as well as in vitro rumen gas production. The results showed that nutrients, including functional components of mulberry leaves, were well preserved during the ensiling process. Compared with the control, the application of cellulase and Lactobacillus casei LC resulted in greater dry matter recovery, higher contents of lactic acid, true protein, and total flavonoid, and increased antioxidant activity and microbial protein production, as well as decreased pH value, lower concentrations of ammonium nitrogen, and lower fiber fractions in the mulberry leaf silage, which varied between the 2 selected mulberry cultivars. These results suggest that mulberry leaf silage could be a quality feed with robust antioxidant capacity, which could be improved by the application of cellulase and Lactobacillus casei LC.

“…During ensiling process, lactic acid bacteria (LAB) convert water soluble carbohydrate (WSC) into organic acids, mainly lactic acid, subsequently the acid environment inhibits the growth of undesirable microorganism [3]. However, the natural silage quality of mulberry is usually low because of its relatively low WSC [4]. To improve the fermentation quality, various biological and chemical additives such as LAB and cellulase (CE) have been developed.…”

Section: Introductionmentioning

confidence: 99%

Impact of wilting and additives on fermentation quality and carbohydrate composition of mulberry silage

Zhang

Asian-Australas J Anim Sci

et al. 2020

Objective: The objective of this study was to investigate the effects of wilting and additives on the fermentation quality, structural and non-structural carbohydrate composition of mulberry silages. Methods: The selected lactic acid bacteria strains Lactobacillus plantarum 'LC279063' (L1), commercial inoculant Gaofuji (GF), and Trichoderma viride cellulase (CE) were used as additives for silage preparation. Silage treatments were designed as control (CK), L1, GF, or CE under three wilting rates, that is wilting for 0, 2, or 4 hours (h). After ensiling for 30 days, the silages were analyzed for the chemical and fermentation characteristics. Results: The results showed that wilting had superior effects on increasing the non-structural carbohydrate concentration and degrading the structural carbohydrate. After ensiling for 30 days, L1 generally had a higher fermentation quality than other treatments, indicated by the lower pH value, acetic acid, propionic acid and ammonia nitrogen (NH 3 -N) content, and the higher lactic acid, water soluble carbohydrate, glucose, galactose, sucrose, and cellobiose concentration (p<0.05) at any wilting rate. Wilting could increase the ratio of lactic acid/acetic acid and decrease the content of NH 3 -N. Conclusion: The results confirmed that wilting degraded the structural carbohydrate and increased the non-structural carbohydrate; and L1 exhibited better properties in improving fermentation quality and maintaining a high non-structural carbohydrates composition compared with the other treatments.