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Objective: The present study aimed to evaluate the effects of moisture and fermentation length on the chemical compositions, fermentation characteristics, feed-out phase, and ruminal digestibility of fermented concentrate using tamanu kernel cake (TKC) as the main protein source. Materials and Methods: The concentrate was formulated to contain 16.5% crude protein (CP) and 35% neutral detergent fiber consisting of 40% TKC, 7.60% soybean meal, 25.0% wheat pollard, 26.4% dried cassava, and 1% molasses. Those ingredients were mixed and fermented anaerobically at 5 kg into a vacuumed plastic bag with different additional sterile distilled water to reach moisture levels at 25% (MO25), 35% (MO35), and 45% (MO45). Each moisture level was incubated with different fermentation lengths consisting of 2, 7, 14, 21, and 42 days in quadruplicate. After fermentation, each silo was sub-sampled for laboratory analyses. Results: MO25 and MO35 led to higher CP with lower acid detergent fiber than MO45. In the fermentation, MO35 and MO45 generated higher (p < 0.05) lactate than MO25. An extended fermentation length linearly dropped (p < 0.05) dry matter, CP, and ether extract, but gradually increased (p < 0.05) ammonia-N, lactate, acetate, and the counts of lactic acid bacteria, yeast, and bacilli. After 42 days, MO25 and MO35 initiated higher (p < 0.05) aerobic stability. The digestibility and total volatile fatty acid (VFA) in the rumen increased (p < 0.05) over 2 days. However, prolonged fermentation length linearly decreased (p < 0.05) total VFA and methane emission without affecting rumen pH, ammonia-N, and each VFA profile. Conclusion: The application of MO35 was found to reduce nutrient loss and improve aerobic stability comparable to MO25 while achieving fermentation quality similar to MO45, and short-term fermentation, such as 2 days, could improve ruminal digestibility.

Round-bale silage harvesting and processing methods were assessed to evaluate overwintering ability and dry matter (DM) yield, fermentation quality and palatability of overwintered dwarf Napiergrass (Pennisetum purpureum Schumach) in the two years following establishment in Nagasaki, Japan, in May 2013 using rooted tillers with a density of 2 plants/m2. In 2014, harvesting methods under no-wilting treatment were compared for flail-type harvesting with a round-baler (Flail/baler plot) and mower conditioning with a round-baler (Mower/baler plot), which is common for beef-calf–producing farmers in the region. In 2015, the effect of ensilage with wilting was investigated only in the Mower/baler plot. Dwarf Napiergrass was cut twice, in early August (summer) and late November (late autumn), each year. The winter survival rate was greater than 96% in May both years. The DM yield in the Mower/baler plot did not differ significantly for the first summer cutting or the annual total from the Flail/baler plot, but did show inferior yield for the second cutting. The fermentation quality of the second-cut plants, estimated using the V2-score, was higher in the Flail/baler plot than in the Mower/baler plot, possibly because of higher air-tightness, and the second-cut silage tended to have better fermentation quality than the first-cut silage in both harvesting plots. Wilting improved the fermentation quality of dwarf Napiergrass silage in summer, but not in autumn. The palatability of the silage, as estimated by alternative and voluntary intake trials using Japanese Black beef cattle, did not differ significantly between plots. The results suggest that dwarf Napiergrass can be better harvested using a mower conditioner with processing by a round-baler, an approach common to beef-calf–producing farmers, than with the flail/baler system, without reducing the persistence, yield, or palatability of the silage. Moreover, wilting treatment improved the fermentation quality of the dwarf Napiergrass silage when processed in summer.

There are few studies on the application of lactic acid bacteria in the reduction of anti-nutrient factors in paper mulberry silage. This study aimed to investigate the effects of different lactic acid bacteria on the fermentation quality and the amount of anti-nutritional factors in paper mulberry silage. Two strains of Lactobacillus plantarum (GX, isolated from paper mulberry silage; GZ, provided by Sichuan Gaofuji Biotechnology Co. Ltd.) were added as silage additives. On days 7, 15, 30 and 60 of the ensiling process, the fermentation quality, and the amount of anti-nutritional factors were measured. Compared with the control group, inoculation with Lactobacillus plantarum could rapidly reduce pH values, leading to lower NH3-N/TN. Besides, it also significantly increased the lactic acid content (p < 0.05). The two strains of L. plantarum significantly reduced the content of hydrolysed tannin, condensed tannin, total tannin, oxalic acid, phytic acid and saponin (p < 0.05). Overall, this study found that the addition of lactic acid bacteria could significantly improve the fermentation quality of paper mulberry and reduce the amount of anti-nutrient factors (p < 0.05).

Fermentation quality of dwarf napiergrass (Pennisetum purpureum Schumach) was estimated for additives lactic acid bacteria and Acremonium cellulase (LAB + AC), fermented juice of epiphytic lactic acid bacteria (FJLB), and a no-additive control in 2006 via two ensiling methods—round-bale and vinyl-bag methods in 2006—and via two ensiling seasons—summer and autumn of 2013. Fermentation quality of dwarf napiergrass ensiled in the summer season was improved by the input of additives, with the highest quality in LAB + AC, followed by FJLB; the lactic acid content was higher, and the pH and sum of the butyric, caproic, and valeric acid contents were lower, resulting in an increase in the V-score value by each additive. The ensiling method in autumn without additives affected fermentation quality, mainly due to the airtightness, which was higher for round-bale processing than in vinyl bags, even with the satisfactory V-score of 72. Fermentation in round bales without additives had a higher quality in autumn than in summer, possibly due to the higher concentration of mono- and oligo-saccharides. Thus, it was concluded that dwarf napiergrass can be produced to satisfactory-quality silage by adding LAB + AC or FJLB in summer and even in the absence of additives in autumn.

The objective of this research was to investigate effects of different additives on the fermentation quality, aerobic stability and rumen degradation of mixed silage composed of amaranth and corn straw. The mixture ratio of amaranth to corn straw was 78%: 22%. Three additives were selected in this study and five groups were as follows: control group (CON, without additive), lactic acid bacteria group (LAB, 5 mg/kg, Lactobacillus plantarum ≥ 1.6×10 10 CFU/g and L. buchneri ≥ 4.0×10 9 CFU/g), glucose group (GLU, 30 g/kg), cellulase group (CEL, 2 mg/kg) and lactic acid bacteria, glucose and cellulase group (LGC, added at the same levels as in individual group). The period of ensiling was 60 days. Fermentation quality, chemical composition and aerobic stability of mixed silage were analyzed. Four cows with permanent ruminal fistula were selected as experimental animals. Nylon bag technique was used to study rumen degradation characteristic of dry matter (DM), crude protein (CP), neutral detergent fiber (NDF) and acid detergent fiber (ADF) of mixed silage. Compared with CON group, the addition of different silage additives could improve mixed silage quality of amaranth and corn straw to some extent. Combining three additives significantly increased ( P < 0.05) the DM, CP and lactic acid contents, whereas decreased ( P < 0.05) the ADF and NDF contents as well as pH and ammonia nitrogen/total nitrogen. Moreover, the aerobic stability and rumen degradation of DM, CP and NDF were significantly improved ( P < 0.05) in LGC group when compared to other groups. In conclusion, the combined addition of lactic acid bacteria, glucose and cellulase increased DM, CP and lactic acid contents as well as lactic acid bacteria count, decreased NDF and ADF contents and aerobic bacteria and mold counts, improved aerobic stability and rumen degradation of amaranth and corn straw mixed silage.

This study investigated the influence of different temperatures (35℃ High temperature and average indoor ambient temperature of 25℃) and lactic acid bacterial additives ( Lactiplantibacillus plantarym , Lentilactobacillus buchneri , or a combination of Lactiplantibacillus plantarym and Lentilactobacillus buchneri ) on the chemical composition, fermentation quality, and microbial community of alfalfa silage feed. After a 60-day ensiling period, a significant interaction between temperature and additives was observed, affecting the dry matter (DM), crude protein (CP), acid detergent fiber (ADF), and neutral detergent fiber (NDF) of the silage feed ( p < 0.05). Temperature had a highly significant impact on the pH value of the silage feed ( p  < 0.0001). However, the effect of temperature on lactic acid, acetic acid, propionic acid, and butyric acid was not significant ( p  > 0.05), while the inoculation of additives had a significant effect on lactic acid, acetic acid, and butyric acid ( p  > 0.05). As for the dynamic changes of microbial community after silage, the addition of three kinds of bacteria increased the abundance of lactobacillus . Among all treatment groups, the treatment group using complex bacteria had the best fermentation effect, indicating that the effect of complex lactic acid bacteria was better than that of single bacteria in high temperature fermentation. In summary, this study explained the effects of different temperatures and lactic acid bacterial additives on alfalfa fermentation quality and microbial community, and improved our understanding of the mechanism of alfalfa related silage at high temperatures.

ObjectiveThis study aimed to analyze the fermentation quality, microbial community, and volatile metabolites of oat silage harvested at two different stages, while examining the correlation between microorganisms and volatile metabolites.MethodsOats were harvested at two growth stages (pre-heading [PRH] and post-heading [POH] stages), followed by 90 days of natural fermentation, with 6 replicates per treatment. Pre- and post-silage samples were randomly selected for nutrient composition, fermentation parameters, microbial population, and high-throughput sequencing analysis. Volatile metabolomics analysis was also performed on samples after 90 days of fermentation to detect differences in flavor quality after silage.ResultsThe effect of growth stage on the nutrient content of oats was significant, with pre-heading oats having higher crude protein and post-heading oats having higher water soluble carbohydrates content ( p < 0.05). Following a 90-day fermentation period, the pH and ammonia nitrogen/total nitrogen levels in the PRH-90 (silage from pre-heading oats after 90 days of fermentation) group demonstrated a significant decrease ( p < 0.05), whereas the lactic acid content was notably higher compared to the POH-90 (silage from post-heading oats after 90 days of fermentation) group ( p <0.05). Lactiplantibacillus dominated in the PRH-90 group and Enterococcus dominated in the POH-90 group, with abundances of (> 86%) and (> 87%), respectively. The differential volatile metabolites of the two treatment groups were dominated by esters and terpenoids, and the differences in flavor were mainly concentrated in sweet, green, and fruity odors. The results of Kyoto encyclopedia of genes and genomes pathway enrichment analysis demonstrated three major metabolic pathways: phenylpropanoid biosynthesis, phenylalanine metabolism, and biosynthesis of secondary metabolites. Specific microorganisms were significantly correlated with flavor indicators and flavor metabolites. Lactiplantibacillus was significantly positively correlated with flavor substances indicating sweet and fruity flavors, contributing to good flavor, while Enterococcus was significantly and positively correlated with flavor substances indicating bad flavors.ConclusionIn summary, growth stage had significant effects on nutritional components, fermentation parameters and flavor quality of oats, with the fermentation process dominated by Lactiplantibacillus leading to good flavor, while the fermentation process dominated by Enterococcus led to the development of poor flavor.

The livestock sector plays a pivotal role in rural socio-economic development, particularly in arid regions. Making silage is one method for storing feed during the dry season, while leguminous species serve as indispensable resources in livestock production systems due to their nutritional and ecological benefits. This study aimed to select suitable forage resources by evaluating several available leguminous species ( Arachis hypogaea (peanut vines), Sophora alopecuroides , Glycyrrhiza glabra (liquorice), and Medicago sativa (Alfalfa)) in Alar, Xinjiang, China, and comprehensive analyses of fermentation quality, aerobic stability, and in vitro rumen fermentation were conducted to assess their nutritional value and relieve arid regions feed shortages. The fermentation analysis indicated that Sophora alopecuroides exhibited the optimal quality, showing significantly higher lactic acid and lower ammonia nitrogen (NH 3 -N) concentrations than the other species ( P  < 0.05). Following a 12-day aerobic exposure, all the legume silages exhibited increased dry matter (DM), pH, and NH 3 -N concentrations alongside a decreased water-soluble carbohydrates (WSC) content. Alfalfa and Sophora alopecuroides silages maintained significantly higher lactic acid bacteria populations than other varieties ( P  < 0.05). In vitro rumen fermentation revealed alfalfa silage achieved peak biogas production at 72 h, while liquorice silage showed significantly lower NH 3 -N content than other groups ( P  < 0.05). Alfalfa and Sophora alopecuroides silages demonstrated superior gas production and DM degradation rates, indicating their enhanced fermentative characteristics. In summary, alfalfa and sophora alopecuroides could be of the suitable plants for making high-quality silage. However, additional research is needed to study the effect of the silages on animal growth performance.

This study investigated the impact of endogenous sodium and potassium ions in plants on the quality of alfalfa silage, as well as the stability of bacterial communities during fermentation. Silage was produced from the fermented alfalfa, and the chemical composition, fermentation characteristics, and microbiome were analyzed to understand their interplay and impact on silage fermentation quality. The alfalfa was cultivated under salt stress with the following: (a) soil content of <1‰ (CK); (b) 1‰–2‰ (LP); (c) 2‰–3‰ (MP); (d) 3‰–4‰ (HP). The results revealed that the pH of silage was negatively correlated with the lactic acid content. With the increase of lactic acid (LA) content increased (26.3–51.0 g/kg DM), the pH value decreased (4.9–5.3). With the increase of salt stress, the content of Na + in silage increased (2.2–5.4 g/kg DM). The presence of endogenous Na + and K + ions in plants significantly affected the quality of alfalfa silage and the dynamics of bacterial communities during fermentation. Increased salt stress led to changes in microbial composition, with Lactococcus and Pantoea showing a gradual increase in abundance, especially under high salt stress. Low pH inhibited the growth of certain bacterial genera, such as Pantoea and Pediococcus . The abundance of Escherichia – Shigella and Comamonas negatively correlated with crude protein (CP) content, while Enterococcus and Lactococcus exhibited a positive correlation. Furthermore, the accumulation of endogenous Na + in alfalfa under salt stress suppressed bacterial proliferation, thereby reducing protein degradation during fermentation. The pH of the silage was high, and the LA content was also high. Silages from alfalfa under higher salt stress had higher Na + content. The alpha diversity of bacterial communities in alfalfa silages showed distinct patterns. Desirable genera like Lactococcus and Lactobacillus predominated in silages produced from alfalfa under salt stress, resulting in better fermentation quality.

The purpose of this experiment was to explore the effect of adding cellulase and laccase on fermentation quality and microbial community in mixed silage of corn stover and wet brewer's grains. Try to a new approach for the proper preservation and utilization of the agro-industrial by-products (corn stover and wet brewer's grains). The experiment was divided into four groups: CK (control), C (cellulase, 120 U/g fresh matter [FM]), L (laccase, 50 U/g FM), CL (cellulase 120 U/g FW and laccase 50 U/g FM), and the chemical composition, fermentation quality, microbial population and microbial community in mixed silage of corn stover and wet brewer's grains after 30 day's fermentation were determined. Compared to control, the addition of cellulase significantly increased crude protein (CP), water-soluble carbohydrate (WSC), lactic acid bacteria (LAB) counts, while significantly decreased the neutral detergent fiber (NDF), acid detergent fiber (ADF) content ( < 0.05). Adding laccase significantly decreased the acid detergent lignin (ADL) content ( < 0.05). Combined application of cellulase and laccase significantly increased the CP, WSC content and LAB counts, while significantly decreased pH value, NDF, ADF and ADL content ( < 0.05), thereby improving fermentation quality. In addition, the application of cellulase and laccase increased the abundance of Firmicutes and LAB genera, and decreased microbial diversity level of the sample. The combined application of cellulase and laccase further improved fermentation quality and microbial community in mixed silage of corn stover and wet brewer's grains.