Effects of Lactobacillus buchneri NCIMB 40788 and forage: Concentrate ratio on the growth performance of finishing feedlot lambs fed maize silage

Abstract

Inoculation of maize silage with Lactobacillus buchneri has improved livestock production in some cases, but the published literature has shown that results depend on the dietary forage: concentrate (F:C) ratio; however, there is little knowledge on the interaction between the silage inoculant and F:C ratio. Thus, we aimed to investigate the effect of feeding maize silage inoculated with L. buchneri NCIMB 40788 and two F:C ratios on feed intake and growth performance of lambs. Twenty-eight Dorper × Santa Ines lambs were arranged in a randomized block design (n = 7) and then assigned to one of four diets as follows: 1) untreated maize silage (with no silage inoculant) and low concentrate (400 g/kg dry matter (DM); US-LC); 2) maize silage inoculated with L. buchneri and low concentrate (400 g/kg DM; IS-LC); 3) untreated maize silage and moderately high concentrate (600 g/kg DM; US-HC); and 4) maize silage inoculated with L. buchneri and moderately high concentrate (600 g/kg DM; IS-HC). There was an interaction between inoculation and F:C ratio for DM intake (DMI), in which lambs fed the US-LC diet had lower DMI (P = 0.013) than that of all the other diets. Inoculation decreased crude protein (CP) digestibility (P = 0.003; -6.1%). As compared with the LC diet, the HC diet had a lower (P ≤ 0.016) apparent digestibility of DM, organic matter, and CP. Inoculation increased the average daily gain of lambs (P = 0.022) mostly when they were fed the LC diet than that observed for the HC diet. In conclusion, inoculation of maize silage with L. buchneri improved lamb production on feeding of diets having a higher proportion of silage, but this response was not accompanied of higher profitability. Additionally, the response of L. buchneri on lamb production is highly dependent of the F:C ratio.

Effects of Class IIa Bacteriocin-Producing Lactobacillus Species on Fermentation Quality and Aerobic Stability of Alfalfa Silage

“…Specific reasons why concentrations of lactic acid in LPB and LPN-treated silages were relatively low during ensiling are unclear. However, the presence of clostridia or other heterofermentative bacteria may be implicated [17,41,42].…”

Microbial Community, Fermentation Quality, and in vitro Degradability of Ensiling Caragana With Lactic Acid Bacteria and Rice Bran

“…As a woody plant, Broussonetia papyrifera has high-protein content and nutritional value, which is similar to Caragana . Recent studies have shown that inoculated with LAB and molasses can improve the fermentation quality of Broussonetia papyrifera silage, change the microbial community structure, and reduce the number of harmful microorganisms ( Basso et al, 2018 ; Du et al, 2021 ). Rice bran is refined to produce white rice and is also a cheap livestock feed ( Shi et al, 2015 ).…”

Effect of the Lactiplantibacillus plantarum and Lentilactobacillus buchneri on corn and sorghum silage quality and sheep energy partition under tropical conditions

“…Our results corroborate those of the meta‐analysis conducted by Arriola et al (2021), who demonstrated that the intake of silages inoculated with L. buchneri associated with homofermentative microorganisms does not interfere with animal performance. However, some studies suggest that bacterial inoculant use can positively affect DM intake and animal performance (Basso et al, 2014; Basso et al, 2018; Rabelo et al, 2016), especially in tropical countries because of the more favourable conditions for the development of inoculated microorganisms (Bernardes et al, 2018; Ferrero et al, 2021).…”

“…These fermentative changes could improve the nutritional value of inoculated silages, resulting in lower DM losses (Dong et al, 2020; Muck et al, 2018). This improvement is related to increased nutrient intake and silage digestibility (Basso et al, 2018; Santos et al, 2021). In addition, other authors have also reported improvements in animal performance due to the probiotic effects of lactic acid bacteria in the rumen (Rabelo et al, 2017).…”