Effects of sucrose, formic acid and lactic acid bacteria inoculant on quality, &lt;i&gt;in vitro&lt;/i&gt; rumen digestibility and fermentability of drooping wild ryegrass (&lt;i&gt;Elymus nutans&lt;/i&gt; Griseb.) silage

Zhang, Q.; Yang, Hsi-Chi; Yu, Zhantao

doi:10.22358/jafs/68802/2017

Cited by 11 publications

(12 citation statements)

References 28 publications

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“…In contrast, fermentation parameters, such as silage pH, butyric acid, and NH 3 -N contents of ensiled alfalfa, indicated that clostridial fermentation was restrained to different extents, and high-quality silages were obtained in treated silages. These results agree with those of previous studies of alfalfa silages inoculated with LAB and sucrose 15,19,20 . These findings indicate that the extent of clostridial fermentation depends on the rate and extent of acidification after ensiling and fast acidification of silage was conducive to preventing clostridial fermentation.…”

Section: Discussionsupporting

confidence: 93%

Microbial community dynamics during alfalfa silage with or without clostridial fermentation

Jiang

Zheng

et al. 2020

Sci Rep

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This study was conducted to examine the effects of Lactobacillus plantarum (LP) and sucrose (S) on clostridial community dynamics and correlation between clostridia and other bacteria in alfalfa silage during ensiling. Fresh alfalfa was directly ensiled without (CK) or with additives (LP, S, LP + S) for 7, 14, 28 and 56 days. Clostridial and bacterial communities were evaluated by next-generation sequencing. Severe clostridial fermentation occurred in CK, as evidenced by the high contents of butyric acid, ammonia nitrogen, and clostridia counts, whereas all additives, particularly LP + S, decreased silage pH and restrained clostridial fermentation. Clostridium perfringens and Clostridium butyricum might act as the main initiators of clostridial fermentation, with Clostridium tyrobutyricum functioning as the promoters of fermentation until the end of ensiling. Clostridium tyrobutyricum (33.5 to 98.0%) dominated the clostridial community in CK from 14 to 56 days, whereas it was below 17.7% in LP + S. Clostridium was negatively correlated with the genus Lactobacillus, but positively correlated with the genera Enterococcus, Lactococcus and Leuconostoc. Insufficient acidification promoted the vigorous growth of C. tyrobutyricum of silage in later stages, which was mainly responsible for the clostridial fermentation of alfalfa silage.

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Section: Discussionsupporting

confidence: 93%

Microbial community dynamics during alfalfa silage with or without clostridial fermentation

Jiang

Zheng

et al. 2020

Sci Rep

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“…Some studies have reported the effectiveness of LAB inoculation on in vitro ruminal fermentation characteristics [1,35,36]. Lack of effect on rumen pH and NH 3 -N after 15 and 30 days of ensiling among the LAB treatments in this study was contrary to the results of [8].…”

Section: In Vitro Rumen Fermentation Characteristics Methane Production and Dm Digestibilitycontrasting

confidence: 97%

“…The use of agricultural by-products is increasing because of limitations in food sources for livestock, which result in economic and environmental concerns. Rice straw, a major agricultural by-product, is routinely utilized as a feed source for ruminants in many regions of East and South-East Asia [1]. In Malaysia, rice straw is one of the most abundant agricultural by-products [2].…”

Section: Introductionmentioning

confidence: 99%

Manipulation of Rice Straw Silage Fermentation with Different Types of Lactic Acid Bacteria Inoculant Affects Rumen Microbial Fermentation Characteristics and Methane Production

Oskoueian

Jahromi

Jafari

et al. 2021

Veterinary Sciences

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Bacterial inoculants are known to improve the quality of silage. The objectives of the present study were to evaluate the effects of different types of lactic acid bacteria (LAB; L. plantarum, L. salivarius, L. reuteri, L. brevi, and S. bovis) inoculation (106 cfu/ DM) on rice straw silage quality and to determine these effects on ruminal fermentation characteristics, digestibility and microbial populations in an in vitro condition. Inoculated rice straw was ensiled for 15 and 30 days. For the in vitro study, rumen fluid was obtained from three rumen-fistulated bulls fed on mixed forage and concentrate at 60:40 ratio twice daily. Inoculation with LAB improved (p < 0.05) the rice straw silage quality as indicated by higher dry matter and crude protein contents, decreased pH and butyric acid, and increased propionic acid and LAB numbers, especially after 30 days of ensiling. Results from the in vitro study revealed that starting with the addition of LAB to rice straw silage improved in vitro fermentation characteristics such as increased total volatile fatty acids and dry matter digestibility (p < 0.05). LAB treatments also decreased methane production and methane/total gas ratio after 15 and 30 days of ensiling. From the rumen microbial population perspective, cellulolytic, and fungal zoospores were enhanced, while protozoa and methanogens were decreased by the LAB treatments. Based on these results, it could be concluded that inoculating rice straw silage with LAB (especially for L. plantarum and S. bovis) improved silage quality, rumen fermentation parameters and microbial populations in vitro.

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“…Zhao et al (2021) Anim Biosci 34:1038-1048 also found by Zhang et al [30] that FA increased in vitro GP of wild ryegrass silages and this could be explained by the higher WSC content in FA-treated silages. While, the FA application only numerically affected IVDMD, IVNDFD, and IVADFD, which is consistant with the study of Aksu et al [3] that FA application from 0.2% to 0.6% had no substantial impact on the ruminal utilization of rice straw silages.…”

Section: Wwwanimbiosciorg 1047mentioning

confidence: 83%

Effect of storage time and the level of formic acid on fermentation characteristics, epiphytic microflora, carbohydrate components and in vitro digestibility of rice straw silage

et al. 2021

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Objective: The study aimed to evaluate the effect of storage time and formic acid (FA) on fermentation characteristics, epiphytic microflora, carbohydrate components and in vitro digestibility of rice straw silage.Methods: Fresh rice straw was ensiled with four levels of FA (0%, 0.2%, 0.4%, and 0.6% of fresh weight) for 3, 6, 9, 15, 30, and 60 d. At each time point, the silos were opened and sampled for chemical and microbial analyses. Meanwhile, the fresh and 60-d ensiled rice straw were further subjected to in vitro analyses.Results: The results showed that 0.2% and 0.6% FA both produced well-preserved silages with low pH value and undetected butyric acid, whereas it was converse for 0.4% FA. The populations of enterobacteria, yeasts, moulds and aerobic bacteria were suppressed by 0.2% and 0.6% FA, resulting in lower dry matter loss, ammonia nitrogen and ethanol content (p<0.05). The increase of FA linearly (p<0.001) decreased neutral detergent fibre and hemicellulose, linearly (p<0.001) increased residual water soluble carbohydrate, glucose, fructose and xylose. The in vitro gas production of rice straw was decreased by ensilage but the initial gas production rate was increased, and further improved by FA application (p<0.05). No obvious difference of FA application on in vitro digestibility of dry matter, neutral detergent fibre, and acid detergent fibre was observed (p>0.05).Conclusion: The 0.2% FA application level promoted lactic acid fermentation while 0.6% FA restricted all microbial fermentation of rice straw silages. Rice straw ensiled with 0.2% FA or 0.6% FA improved its nutrient preservation without affecting digestion, with the 0.6% FA level best.

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Effects of sucrose, formic acid and lactic acid bacteria inoculant on quality, <i>in vitro</i> rumen digestibility and fermentability of drooping wild ryegrass (<i>Elymus nutans</i> Griseb.) silage

Cited by 11 publications

References 28 publications

Microbial community dynamics during alfalfa silage with or without clostridial fermentation

Microbial community dynamics during alfalfa silage with or without clostridial fermentation

Manipulation of Rice Straw Silage Fermentation with Different Types of Lactic Acid Bacteria Inoculant Affects Rumen Microbial Fermentation Characteristics and Methane Production

Effect of storage time and the level of formic acid on fermentation characteristics, epiphytic microflora, carbohydrate components and in vitro digestibility of rice straw silage

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