Effects of applying Lactobacillus plantarum and Chinese gallnut tannin on the dynamics of protein degradation and proteases activity in alfalfa silage

Li, X.; Tian, Jingkui; Zhang, Q.; Jiang, Yun; Jianjian, Hou; Wu, Zhaohai; Yu, Zhu

doi:10.1111/gfs.12364

Cited by 21 publications

(29 citation statements)

References 37 publications

(75 reference statements)

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“…The Flieg score in LU silage stored for 65 days was very low (10.33 ± 0.58, Figure ). This finding was in agreement with the results of Denek et al () and Li et al (). With more SS in the FM, the fermentation quality of silage was improved, reflected by lower levels of pH, BA and NH 3 ‐N and higher concentration of LA.…”

Section: Discussionsupporting

confidence: 94%

Fermentation dynamics and bacterial diversity of mixed lucerne and sweet corn stalk silage ensiled at six ratios

Wang

LuNa

2019

Grass and Forage Science

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The fermentation dynamics and bacterial diversity of mixed lucerne (LU) and sweet corn stalk (SS) silage ensiled at six ratios were evaluated. LU and SS, harvested at 187 and 222 g/kg dry matter, respectively, were chopped to a length of about 1 cm and mixed in the fresh weight proportions of 10:0, 8:2 (Mix 1), 6:4 (Mix 2), 4:6 (Mix 3), 2:8 (Mix 4) and 0:10. Silos of each ratio were prepared in triplicate and stored at ambient conditions for 5, 10, 15, 30 and 65 days. The fermentation profile of silage during storage was determined at each point, and the bacterial diversity of silage stored for 65 days was analysed by high‐throughput sequencing. The silages with more SS inclusion in the forage mixtures were higher in lactic acid and lower in butyric acid and ammonia N, regardless of storage time. After 65 days of storage, Lactobacillus (relative abundance, 91.36%–95.86%) dominated the bacterial community in Mix 3, Mix 4 and SS silages, whereas the community composition in LU, Mix 1 and Mix 2 silages was complex, mainly consisting of Lactobacillus (45.48%–61.01%), Enterobacter (11.09%–19.57%) and Weissella (10.44%–14.13%). Inclusion of SS significantly enhanced the fermentation characteristics, and remarkably improved the bacterial community structure, reflected by increasing the relative abundance of Lactobacillus and reducing the relative abundance of Enterobacter and Pantoea. The fermentation quality was better when LU was ensiled in a mixture with ≥ 40% SS.

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Section: Discussionsupporting

confidence: 94%

Fermentation dynamics and bacterial diversity of mixed lucerne and sweet corn stalk silage ensiled at six ratios

Wang

LuNa

2019

Grass and Forage Science

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“…The dominance of epiphytic LAB is preferable, as rapid acidification inhibits the growth of undesirable microorganisms and reduces protein degradation during ensiling. Li et al [24] reported that PA and PB 2 are the main CP fractions in alfalfa silage, comprising 46.2% and 36.5% of the CP, respectively. PA and PB 2 were also dominant in our study, comprising 35.6% and 42.4% of CP, respectively.…”

Section: Changes In Protein Fractions During Ensilingmentioning

confidence: 99%

“…Subsequently, levels did not change significantly until 60 d of ensiling. This pattern was caused by degradation of CP to PA, occurring mainly during the first stage of ensiling, whereas the degradation of peptides and free amino acids occurred throughout the ensiling process [24]. When forage is harvested, plant proteases dominate the true protein degradation Du et al (2020) Asian-Australas J Anim Sci 33:556-567 process in the first phase of hydrolysis, whereas microbial enzymes play a primary role in the conversion of free amino acids into ammonia in the subsequent deamination phase.…”

Section: Changes In Protein Fractions During Ensilingmentioning

confidence: 99%

“…PC is the unavailable or bound protein that comprises the ADIP fraction, which contains proteins associated with lignin, tannin-protein complexes, and Maillard products, which are highly resistant to microbial and mammalian enzymes [10]. Li et al [24] reported that PB 3 and PC increased due to the Maillard reaction caused by heat accumulation after ensiling. In our study, however, the PB 3 and PC content of Inner Mongolian native grass silages did not differ significantly.…”

Section: Changes In Protein Fractions During Ensilingmentioning

confidence: 99%

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Dynamic changes and characterization of the protein and carbohydrate fractions of native grass grown in Inner Mongolia during ensiling and the aerobic stage

Na²,

et al. 2020

Asian-Australas J Anim Sci

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Objective: To improve the utility of native grass resources as feed in China, we investigated the dynamics of protein and carbohydrate fractions among Inner Mongolian native grasses, during ensiling and the aerobic stage, using the Cornell Net Carbohydrate and Protein System.Methods: Silages were prepared without or with lactic acid bacteria (LAB) inoculant. We analyzed the protein and carbohydrate fractions and fermentation quality of silages at 0, 5, 15, 20, 30, and 60 d of ensiling, and the stability at 0.5, 2, 5, and 10 d during the aerobic stage.Results: Inner Mongolian native grass contained 10.8% crude protein (CP) and 3.6% water-soluble carbohydrates (WSC) on a dry matter basis. During ensiling, pH and CP and WSC content decreased (p<0.05), whereas lactic acid and ammonia nitrogen (N) content increased (p<0.05). Non-protein N (PA) content increased significantly, whereas rapidly degraded true protein (PB1), intermediately degraded true protein (PB2), total carbohydrate (CHO), sugars (CA), starch (CB1), and degradable cell wall carbohydrate (CB2) content decreased during ensiling (p<0.05). At 30 d of ensiling, control and LAB-treated silages were well preserved and had lower pH (<4.2) and ammonia-N content (<0.4 g/kg of fresh matter [FM]) and higher lactic acid content (>1.0% of FM). During the aerobic stage, CP, extract ether, WSC, lactic acid, acetic acid, PB1, PB2, true protein degraded slowly (PB3), CHO, CA, CB1, and CB2 content decreased significantly in all silages, whereas pH, ammonia-N, PA, and bound true protein (PC) content increased significantly.Conclusion: Control and LAB-treated silages produced similar results in terms of fermentation quality, aerobic stability, and protein and carbohydrate fractions. Inner Mongolian native grass produced good silage, nutrients were preserved during ensiling and protein and carbohydrate losses largely occurred during the aerobic stage.

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“…Furthermore, TA can bind to proteins and thus inhibit their being broken down by proteases in both ensiled silos and in the rumen. Numerous studies have shown that TA can reduce proteolysis during ensiling (Guo et al, 2007;Li et al, 2018;He et al, 2020). Guo et al (2007) and Li et al (2018) found that the addition of TA reduced proteolysis by decreasing the activity of acid proteinase, carboxypeptidase, and aminopeptidase in alfalfa silage.…”

Section: Introductionmentioning

confidence: 99%

Beneficial Effects of Tannic Acid on the Quality of Bacterial Communities Present in High-Moisture Mulberry Leaf and Stylo Silage

et al. 2020

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Tannic acid (TA), a type of polyphenol, is widely distributed in plants, especially in legumes. Not only does it possess antimicrobial properties, but it also has the ability to bind with proteins. The fermentation parameters, nitrogen fractions, antioxidant capacity, and bacterial communities present in mulberry leaves and stylo (Stylosanthes guianensis) ensiled with or without 1 and 2% TA per kilogram of fresh matter (FM) were investigated after 75 days' fermentation. The results showed that 1 and 2% TA both significantly decreased the butyric acid content (4.39 and 7.83 g/kg dry matter (DM), respectively) to an undetectable level in both mulberry leaf and stylo silage. In addition, 2% TA significantly increased the contents of lactate (24.0-39.0 and 8.50-32.3 g/kg DM), acetate (18.0-74.5 and 9.07-53.3 g/kg DM), and the antioxidant capacity of both mulberry leaf and stylo silage, respectively. With the addition of 1 and 2% TA, the pH values (5.55-5.04 and 4.87, respectively) and ammonia-N (NH 3-N) content (85.5-27.5 and 16.9 g/kg total nitrogen (TN), respectively) were all significantly decreased in stylo silage. In addition, TA increased the relative abundance of Weissella, Acinetobacter, and Kosakonia spp. and decreased that of undesirable Clostridium spp. TA can thus be used to improve the silage quality of both mulberry leaf and stylo silage, with 2% TA being the better concentration of additive to use.

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Effects of applying Lactobacillus plantarum and Chinese gallnut tannin on the dynamics of protein degradation and proteases activity in alfalfa silage

Cited by 21 publications

References 37 publications

Fermentation dynamics and bacterial diversity of mixed lucerne and sweet corn stalk silage ensiled at six ratios

Fermentation dynamics and bacterial diversity of mixed lucerne and sweet corn stalk silage ensiled at six ratios

Dynamic changes and characterization of the protein and carbohydrate fractions of native grass grown in Inner Mongolia during ensiling and the aerobic stage

Beneficial Effects of Tannic Acid on the Quality of Bacterial Communities Present in High-Moisture Mulberry Leaf and Stylo Silage

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