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

Zhang, Ying Chao; Wang, Xuekai; Li, Dong Xia; Lin, Yan Li; Yang, Fangwei; Ni, Kui Kui

doi:10.5713/ajas.18.0925

Cited by 23 publications

(20 citation statements)

References 26 publications

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“…In addition, wilting and L. plantarum can reduce the content of AA and BA, which can improve palatability of the silage. Similar results have been reported by Zhang et al [ 23 ], who found wilting and L. plantarum decreased AA and BA contents of mulberry silage.…”

Section: Discussionsupporting

confidence: 91%

Effects of wilting and additives on the ensiling quality and in vitro rumen fermentation characteristics of sudangrass silage

et al. 2021

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Objective: To investigate the effects of molasses and Lactobacillus plantarum on the ensiling quality and in vitro rumen fermentation of sudangrass silage prepared with or without wilting. Methods: The ensiling experiment, measured with 3 replicates, was carried out according to a 2 × 4 (wilted stages × additives) factorial treatment structure. Dry matter of the fresh (210 g/kg fresh matter) or wilted (305 g/kg fresh matter) sudangrass were ensiled (packed into 5.0-L plastic jars) without additive (control) or with molasses (M), Lactobacillus plantarum (LP), or molasses + Lactobacillus plantarum (M+LP). After 60 days of ensiling, the silages were analyzed for the chemical, fermentation and in vitro characteristics. Results: After 60 days of ensiling, the fermentation parameters were affected by wilted, the additives and the interactions of wilted with the additives (p<0.05). The M+LP treatment at wilted had higher lactic acid levels and V-score (p<0.05) but lower pH values and butyric acid concentrations than the other treatments. In comparison with sudangrass before ensiling, after ensiling had lower dry matter and higher non-fibrous carbohydrate. The in vitro gas production, in vitro dry matter digestibility, in vitro crude protein digestibility, and in vitro acid fiber detergent digestibility changed under the effects of the additives. Significant interactions were observed between wilted and the additives in terms of in vitro gas production at 48 h, asymptotic gas production, gas production rate, half time, and the average gas production rate. The total volatile fatty acid levels in the additive treatments were higher than those in the control. Conclusion: Wilting and supplementation with molasses and Lactobacillus plantarum had the ability to improve the ensiling quality and in vitro nutrient digestibility of sudangrass silage. The M+LP treatment at wilted exhibited the strongest positive effects on silage quality and in vitro ruminal fermentation characteristics.

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Section: Discussionsupporting

confidence: 91%

Effects of wilting and additives on the ensiling quality and in vitro rumen fermentation characteristics of sudangrass silage

et al. 2021

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“…In previous studies, regardless of enriching lactic acid bacteria in fresh raw materials (Chen et al, 2017) or adding external lactic acid bacteria artificially during ensiling (Zhang et al, 2020), relative abundance or cultivable quantity of various species of microorganisms have been the principal consideration rather than metabolic functions. Thus, there might be some neglected effects from additives or environmental factors in the silage fermentation process.…”

Section: Discussionmentioning

confidence: 99%

Effects of Lactic Acid Bacteria on Microbial Metabolic Functions of Paper Mulberry Silage: A BIOLOG ECO Microplates Approach

et al. 2021

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Lactic acid bacteria occupy an important position in silage microorganisms, and the effects of exogenous lactic acid bacteria on silage quality have been widely studied. Microbial metabolism has been proved as an indicator of substrate utilization by microorganisms. Paper mulberry is rich in free carbohydrate, amino acids, and other components, with the potential to be decomposed and utilized. In this study, changes in the microbial metabolism characteristics of paper mulberry silage with Lactiplantibacillus plantarum (LP) and Lentilactobacillus buchneri (LB) were studied along with a control (CK) using BIOLOG ECO microplates. The results showed that average well-color development (AWCD), Shannon diversity, Shannon evenness, and Simpson diversity exhibited significant temporal trends. LB and LP responded differently in the early ensiling phase, and the AWCD of LB was higher than LP at 7 days. Principal component analysis revealed that CK, LB, and LP samples initially clustered at 3 days and then moved into another similar cluster after 15 days. Overall, the microplates methodology applied in this study offers important advantages, not least in terms of accuracy.

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“…2 Relative abundance of bacteria at the phylum level. M, pre-ensiled sample; CK, control (no addition); T, with addition of cellulase; 30, ensiled for 30 days; 60, ensiled for 60 days; the same as other groups; 1, 2, 3, triplicate per treatment addition of cellulase leads to a dramatic increase in the number of lactic acid bacteria and expands the effect of anaerobic fermentation [24]. On the other hand, alfalfa has been identified as having high antibacterial activity [25], which may inhibit the growth of microbes.…”

Section: Discussionmentioning

confidence: 99%

The potential and effects of saline-alkali alfalfa microbiota under salt stress on the fermentation quality and microbial

et al. 2021

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Background The objective of this study was to evaluate the chemical compositions and microbial communities of salt-tolerant alfalfa silage. Salt-tolerant alfalfa was ensiled with no additive control, and cellulase for 30 and 60 to 90 days. In this study, the dry matter (DM) content of the raw material was 29.9% DM, and the crude protein (CP) content of the alfalfa was 21.9% CP. Results After 30 days of fermentation, the DM content with the cellulase treatment was reduced by 3.6%, and the CP content was reduced by 12.7%. After 60 days of fermentation, compared with alfalfa raw material, the DM content in the control group (CK) was reduced by 1%, the CP content was reduced by 9.5%, and the WSC (water-soluble carbohydrates) content was reduced by 22.6%. With the cellulase, the lactic acid content of the 30- and 60-day silages was 2.66% DM and 3.48% DM. The content of Firmicutes in salinized alfalfa raw material was less than 0.1% of the total bacterial content. Before and after ensiling, the microbes had similar composition at the phylum level, and were composed of Firmicutes, Actinobacteria, Bacteroidetes, and Proteobacteria. The abundance of Pantoea was dominant in fresh alfalfa. In the absence of additives, after 30 days and 60 days of silage, the dominant lactic acid bacteria species became Lactococcus and Enterococcus. Conclusions The results showed that LAB (Lactobacillus, Lactococcus, Enterococcus, and Pediococcus) played a major role in the fermentation of saline alfalfa silage. It also can better preserve the nutrients of saline alfalfa silage. The use of cellulase enhances the reproduction of Lactobacillus. The fermentation time would also change the microbial community of silage fermentation.

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

Cited by 23 publications

References 26 publications

Effects of wilting and additives on the ensiling quality and in vitro rumen fermentation characteristics of sudangrass silage

Effects of wilting and additives on the ensiling quality and in vitro rumen fermentation characteristics of sudangrass silage

Effects of Lactic Acid Bacteria on Microbial Metabolic Functions of Paper Mulberry Silage: A BIOLOG ECO Microplates Approach

The potential and effects of saline-alkali alfalfa microbiota under salt stress on the fermentation quality and microbial

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