Effect of maize straw additives on the nutritional quality and bacterial communities of ensiled forage rape for animal feed

Yin, Fating; Cheng, Zhibo; Zhang, Fenghua

doi:10.4067/s0718-58392021000400585

Cited by 3 publications

(6 citation statements)

References 33 publications

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“…In turn, it is observed that Lactobacillus come to dominate by consuming nutrients in silage, and it also dominated at the end of fermentation. This is consistent with many reports on silage bacterial community (Yin et al, 2021a). During the fermentation process, sheath bloom has significant effect on the content of CP, WSC, EE, and CF, this may lead to differences in the fermentation substrate of the bacteria and final bacterial communities.…”

Section: Influence Of Sheath Bloom On Bacterial Microbiotasupporting

confidence: 92%

“…Bloom relatively increased the abundance of Firmicutes but reduced the abundance of Proteobacteria at two stages, suggesting that bloom might be related to the significant shift from Proteobacteria to Firmicutes in the anaerobic acidic ensiling environment, finally resulting in a decrease of structural carbohydrates (Zhao et al, 2016). Firmicutes was the dominant species and was beneficial bacteria to ensilage fermentation (Yin et al, 2021a). In the process of anaerobic ensiling, Firmicutes is an important acid hydrolytic microbiome, which can generate sufficient extracellular enzymes, including cellulolytic enzyme (cellulase and xylanase) and proteolytic enzyme (protease) (Yin et al, 2021b).…”

Section: Influence Of Sheath Bloom On Bacterial Microbiotamentioning

confidence: 98%

“…Firmicutes is an important acid hydrolytic microbiome, which can generate extracellular proteolytic enzyme (protease) for proteolysis (Yin et al, 2021a), thereby affecting AN/TN content. In addition, bloom would inhibit family Enterobacter, which negatively influences fermentation quality by facilitating the formation of ammonia nitrogen and decelerates the acidification of fermentation (Silva et al, 2016).…”

Section: Influence Of Bloom On Ensiled Sorghum Qualitymentioning

confidence: 99%

“…At genus level, the combinations of bacterial communities are highly influential on the organic acid profile of silages (Ren et al, 2021). For example, Weissella is beneficial bacteria to ensilage fermentation, which is strictly heterofermentative, producing a mixture of LA and AA by metabolizing WSC (Yin et al, 2021a). At maturing stage, the reverse changes of Weissella between two cultivars under bloom treatment, which is might attributed to the different wax composition, or microbe on the raw materials.…”

Section: Influence Of Sheath Bloom On Bacterial Microbiotamentioning

confidence: 99%

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Epicuticular wax of sweet sorghum influenced the microbial community and fermentation quality of silage

et al. 2022

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Epicuticular wax, as secondary metabolites (hydrophobic compounds) covering plant surface, plays important roles in protecting plants from abiotic and biotic stresses. However, whether these compounds will influence fermentation process of silage is still not clear. In this study, two sweet sorghum cultivars with varying epicuticular wax on sheath (bloom), Yajin 2 (YJ, less bloom), and Jintian (JT, dense bloom), were harvested at flowering and maturing stages, and ensiled with or without bloom, aiming to evaluate the effects of bloom on fermentation quality, feed nutrition and microbial community. The bloom was collected manually with de-waxed cotton and extracted with chloroform. The results showed that the bloom reduced the concentrations of water-soluble carbohydrate and crude protein of the two cultivars at both stages, reduced lactic acid (LA) for YJ at both stages and for JT at flowering stage, and increased LA for JT at mature stage. The α-diversity of bacterial communities of the silage fermentation with bloom was significantly lower than that without bloom. Bloom increased the abundance of Lactobacillus, reduced that of Bacillus and Weissella, and significant correlations were observed between fermentative qualities and bacterial abundances. However, decreased diversity of bacterial community and the contents of LA implied that shifts in bacterial community might exert negative effects on silage fermentation. Our results suggest that bloom wax could alter the microbial community composition of ensiled sweet sorghums, which thus influence the fermentation qualities.

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Section: Influence Of Sheath Bloom On Bacterial Microbiotasupporting

confidence: 92%

Section: Influence Of Sheath Bloom On Bacterial Microbiotamentioning

confidence: 98%

Section: Influence Of Bloom On Ensiled Sorghum Qualitymentioning

confidence: 99%

Section: Influence Of Sheath Bloom On Bacterial Microbiotamentioning

confidence: 99%

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Epicuticular wax of sweet sorghum influenced the microbial community and fermentation quality of silage

et al. 2022

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“…This study showed that with the postponement of the growth period, the NDF content did not change significantly, but the ADF content decreased. Some microbes consume WSC and CP during silage fermentation to produce cellulase, which collapses NDF and ADF [ 23 ]. As digestibility is negatively correlated with cell wall lignin and fiber contents, reducing fiber content is helpful to developing feed crops with higher digestibility [ 24 ].…”

Section: Discussionmentioning

confidence: 99%

Effect of Growth Stage on Nutrition, Fermentation Quality, and Microbial Community of Semidry Silage from Forage Soybean

Wang,

Sun,

Zou

et al. 2024

Plants

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Soybean (Glycine max (Linn.) Merr.) is highly suitable as animal feed. The silage quality and microbial characteristics of soybean silage are still unclear. Forage soybean (HN389), at six different growth stages (R2-R7), were used as experimental materials to investigate the changes in fermentation, nutritional quality, and microbial characteristics of semidry silage after 0, 7, 14, 30, and 45 d. As the growth period extended, the content of crude protein (CP) and crude fat (EE) gradually increased, while the neutral detergent fiber (NDF) and the acid detergent fiber (ADF) content decreased. The pH value also decreased gradually with fermentation time, accompanied by increases in the proportion of ammonia-N and the content of lactic acid (LA) and acetic acid (AA). In addition, competitive inhibition was observed in the microbial fermentation. With the process of ensiling, Lactobacillus became the dominant bacterial species. The results indicate that the most active stage of fermentation during ensiling occurred within the first 7 days, the fermentation and nutritional quality of the soybean forage were improved, and the optimal mowing stage was the grain stage. Comparison of the microbial abundance showed that all microorganisms entered a stable stage at 30 days of silage. After storage, the dominant bacteria were Lactobacillus, Enterobacter, and Pantoea.

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Effects of Different Soybean and Maize Mixed Proportions in a Strip Intercropping System on Silage Fermentation Quality

Jiang

Wang

et al. 2022

Fermentation

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Soybean (Glycine max Merr.), with a high nutritional value, is an important oil crop and a good protein feed crop. Due to the shortage of high-protein feed and the high import pressure on soybean, scarce high-protein feed is the main research target for improving feed quality. High-quality soybean (Qihuang 34) and high-yield silage maize (Zea mays L.) (Jingling silage 386) varieties were used as the experimental materials in this study. The silage quality and the microbial community of the mixed silage of soybean and maize were analyzed, and the compatible intercropping ratios of maize–soybean mixed silage were evaluated. This experiment designed five strip intercropping systems (SIS) in a randomized block. The intercropping row ratios of maize and soybean were 0:1 (pure soybean, S), 1:0 (pure maize, M), 1:1 (MS1), 1:3 (MS2), and 1:5 (MS3). Dry matter yield and fresh matter yield were improved in the treatments of MS1 and MS2. In the mixed silage systems of maize and soybean, with an increase in soybean proportion, crude protein (CP), neutral detergent fiber (NDF), and acid detergent fiber (ADF) contents gradually increased, but the contents of water-soluble carbohydrates (WSC) and dry matter (DM) reduced to different degrees (p < 0.05). Moreover, the soybean silage alone had a poor fermentation performance, as indicated by high pH, high acetic acid (AA), propionic acid (PA), butyric acid (BA), and ammonia-N (NH3-N) concentrations, and low lactic acid (LA) concentration. By contrast, the mixed silage materials were conducive to reducing the pH, PA, BA, and NH3-N, and increasing the LA content. The relative abundance of Lactobacillus and Weissella in the MS were higher, and the abundance of undesirable bacteria were lower than in the S. The MS2 materials had the lowest pH, the highest LA concentration, and the highest relative abundance of Lactobacillus and Weissella among the three mixed silage groups. Therefore, the mixed silage in the SIS modified the microbial communities and improved the feed fermentation quality while increasing yields. The better intercropping ratio of maize–soybean mixed silage was 1:3. These results could provide a theoretical basis for the wide application and popularization of soybean as a high-protein silage forage source.

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Effect of maize straw additives on the nutritional quality and bacterial communities of ensiled forage rape for animal feed

Cited by 3 publications

References 33 publications

Epicuticular wax of sweet sorghum influenced the microbial community and fermentation quality of silage

Epicuticular wax of sweet sorghum influenced the microbial community and fermentation quality of silage

Effect of Growth Stage on Nutrition, Fermentation Quality, and Microbial Community of Semidry Silage from Forage Soybean

Effects of Different Soybean and Maize Mixed Proportions in a Strip Intercropping System on Silage Fermentation Quality

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