Effects of nitrogen fertilizer and harvesting stage on photosynthetic pigments and phytol contents of Italian ryegrass silage

This study aimed to investigate the effects of nitrogen (N) fertilizer application and harvesting stage on the contents of chlorophyll, phytol and carotenoids (β‐carotene and lutein) in Italian ryegrass herbage before and after ensiling, and the extent of phytol preservation after ensiling. Three rates of N fertilizer (0, 60 and 120 kg N/ha) were applied by top‐dressing as an additional fertilizer. The herbage harvested at booting stage (27 weeks of age) or heading stage (29 weeks of age) were wilted for 1 day, then ensiled for 60 days using a small‐scale pouch system. In the pre‐ensiled herbages, increasing N fertilizer application increased the contents of crude protein and photosynthetic pigments, and these contents were also higher at the booting stage compared with the heading stage. In the silage, increasing N fertilizer application also increased the contents of crude protein, the photosynthetic pigments and their derivatives (pheophytin and pheophorbide), while harvesting stage did not affect the contents of β‐carotene, chlorophylls or pheophorbide. Nitrogen fertilizer application and early harvesting of herbage increased lutein and phytol contents in Italian ryegrass silage. Lutein and phytol in Italian ryegrass herbage are indicated to be well preserved during ensiling.     

Ensiling of total mixed ration containing persimmon peel: Evaluation of chemical composition and in vitro rumen fermentation profiles

The effects of inclusion of persimmon peel (PP) in total mixed ration (TMR) silage on its nutrient composition, tannin content, and in vitro ruminal fermentation were studied. Four types of TMR silages containing 0, 50, 100, and 150 g/kg of PP on a dry matter basis were prepared. The dietary contents of non‐fiber carbohydrate (NFC) decreased, while soluble protein fraction increased after ensiling of the TMR. In the TMR silages, the content of insoluble tannin increased (p < .05) with increasing PP level. The fraction of soluble protein decreased linearly (p < .01), while that of neutral detergent insoluble protein increased linearly (p < .01) with increasing the PP level in the TMR silages. The total gas and methane yields from the in vitro rumen fermentation of the TMR silages were lower (p < .01) than those of pre‐ensiled TMR and declined linearly (p < .01) with increasing PP level. These results indicate that adding PP to TMR silage may resist the breakdown of dietary protein during the ensiling process, although the ruminal fermentability of TMR possibly decreased after ensiling due to the loss of NFC.     

Study on the bacterial community structure and fermentation characteristics of fresh and ensiled paper mulberry

Two experiments were conducted to investigate the bacterial community of fresh and ensiled paper mulberry prepared with or without lactic acid bacteria (LAB) inoculants in South China. In Experiment 1, the bacterial community, chemical composition, and fermentation products of paper mulberry were analyzed. The results showed that fresh paper mulberry had high crude protein content, buffering capacity value, and amounts of uncultured bacteria. Ensiled paper mulberry showed poor fermentation with high pH value, ammonia–N content, and butyric acid content. In addition, Enterobacter was the dominant genus in silage, followed by Lactobacillus and Enterococcus. Water-soluble carbohydrates, ammonia–N, propionic acid, pH, and lactic acid (LA) were the main factors affecting bacterial community of silage. In Experiment 2, the BP17 (Lactobacillus plantarum) from natural fermented paper mulberry silage and two commercial inoculants (Silage-help [SH] and Chikuso-1 [CH]) were used as additives. Compared with other treatments, BP17 inoculant decreased (p < 0.05) pH and ammonia–N content and increased (p < 0.05) LA content of silage. Inoculation of BP17 also increased the dominance of desirable Lactobacillus and inhibited the growth of harmful bacteria in silage. These results confirmed that paper mulberry could be ensiled and epiphytic LAB inoculant can improve its fermentation quality.     

Effect of temperature and duration of ensiling on in vitro degradation of maize silages in rumen fluid

The effects of ensiling temperature and duration of ensiling on the feeding quality of whole‐crop maize (Zea mays L.) silages were investigated. Samples of one cultivar of maize plants were collected from two different fields, grown in different years on sandy soils. Samples were collected when the whole‐plant dry matter content was approximately 330 g/kg. Maize plants were chopped and ensiled in mini silos at three different ambient temperatures (5, 12 and 18 °C). The ensiling temperature affected the ensiling fermentation processes, causing different rates of pH decline and different final pH values. Samples from the silos were taken after 0 (not ensiled, i.e. control), 4, 8 and 16 weeks of ensiling. The silage samples were not dried, but ground‐frozen under liquid nitrogen to pass a 1‐mm sieve. The gas production technique was used to evaluate the influence of the ensiling temperature and the duration of ensiling on the degradation of the silage samples in rumen fluid. The gas production was highest when the maize was ensiled at 12 °C (p < 0.0001). An increase in ensiling duration caused a decrease in silage pH, accompanied by a decrease in gas production (p < 0.0001). The decrease in gas production was linearly related to the decrease in pH at the three temperatures. The present study shows that both ensiling temperature and ensiling duration play a significant role in the rumen degradability of maize silage.     

Effect of grape pomace on fermentation quality and aerobic stability of sweet sorghum silage

The objective of this study was to evaluate the effect of grape pomace (GP) with different adding levels (0%, 5%, 10% and 15%, fresh matter basis), alone (GP‐LAB) or in combine with an inoculant LAB (GP+LAB), on the fermentation quality and aerobic stability of sweet sorghum silage. After 90 days of ensiling in vacuumized mini‐silos, silages were subject to a 7‐day aerobic stability test, in which chemical, microbial and polyphenol composition were measured. In the GP‐LAB group, adding GP decreased (P < 0.05) concentrations of water‐soluble carbohydrate (WSC) and butyric acid in silage. In the GP+LAB group, adding GP increased (P < 0.05) concentrations of lactic acid, WSC and crude protein, decreased (P < 0.05) final pH value, NH₃‐N ratio and butyric acid concentration in silage. Polyphenol level was reduced (P < 0.05) after silage fermentation. During aerobic exposure, the fungi count, pH value and silage temperature increased (P < 0.05), the levels of lactic acid, acetic acid and polyphenols (quercetin 3‐O‐glucoside and quercetin 3‐O‐glucuronid) decreased (P < 0.05) in silage. GP+LAB treated silage had a lag phase for aerobic spoilage. When the fermentation products, microbial counts, chemical and polyphenol composition were considered, the use of 10% GP+LAB at ensiling could provide a valuable source for improved fermentation quality and aerobic stability of sweet sorghum silage.     

Effects of inoculants on the fermentation characteristics and in vitro digestibility of reed canary grass (Phalaris arundinacea L.) silage on the Qinghai‐Tibetan Plateau

To effectively use local available grass resources to cover the winter feed shortage on the Qinghai‐Tibetan Plateau, direct‐cut and wilted reed canary grass (RCG) silages were prepared by using a rolled‐bale system, and their ensiling characteristics and in vitro digestibility were studied. Silages were treated without (control) or with inoculants including LP (Lactobacillus plantarum), LPLB (L. plantarum, L. buchneri), and LPLBc (L. plantarum, L. buchneri, and cellulase), and were stored at ambient temperature (5.7–14.6°C) for 90 days. Compared with control, the inoculated silages increased (p < .05) lactic acid and acetic acid contents, and reduced (p < .05) final pH value and ammonia‐N ratio of total N. The highest WSC content (41.2 g/kg DM) occurred for LPLB‐inoculated silage, whereas LPLBc‐treated silage displayed the lowest contents of NDF (522.9 g/kg DM) and ADF (275.5 g/kg DM). In addition, LPLBc‐inoculated silage had the highest in vitro gas production (51.0 ml/g DM), in vitro DM digestibility (619.3 g/kg DM), and metabolic energy (9.6 kJ/kg DM). These results confirmed that treatments with inoculants at ensiling could improve silage fermentation and in vitro digestibility of RCG, and this could be a potential winter feed for animals on the Qinghai‐Tibetan Plateau.     

Effects of ensiling cereal grains (barley,wheat, triticale and rye) on total and pre‐caecal digestibility of proximate nutrients and amino acids in pigs

Inclemency of weather frequently causes critical water contents in cereal grains above 15%. Ensiling in pre‐mature condition may be an alternative to other techniques of preservation. Aim of this study was to compare apparent total tract digestibility (D_t; barley, wheat, triticale, rye) of proximate nutrients and pre‐caecal digestibility (D_pc; barley, wheat) of amino acids (AA), respectively, from cereal grains in ensiled and almost dry condition. Moistly harvested cereal grains (67–73% dry matter) were milled through a 4‐mm sieve and ensiled with lactic acid bacteria (LAB, 3 × 10⁵ colony forming units/g Lactobacillus plantarum DSMZ 8862 and 8866). To investigate D_t, two trials were conducted with six Mini‐Lewe pigs and four German Landrace pigs, respectively. D_pc of AA was determined using four German Landrace pigs with ileo‐rectal anastomosis. D_t of proximate nutrients did not differ between cereal grains and their silages, except for ether extract, which was more digestible in ensiled than dry wheat, triticale and rye (p < 0.05). Lysine content was lower in ensiled than dry barley and wheat. In barley, ensiling was accompanied by reduced D_pc of lysine and histidine (p < 0.05). In wheat, ensiling increased D_pc of lysine, methionine, threonine and leucin (p < 0.05). Ensiling of pre‐mature cereal grains with LAB can serve as a reasonable storage alternative. However, as limited data are yet available, further research is required to understand completely the impact of ensiling on nutritional value as indicated, for example, by the lysine content and the D_pc of certain AA.     

凋萎和不同添加剂对紫花苜蓿青贮品质的影响

以孕蕾后期至初花期紫花苜蓿为材料,在实验室条件下研究了两种凋萎程度(晾晒3 h和晾晒12 h),对应含水率分别为72.6%和61.8%的苜蓿草分别添加乳酸菌接种剂(LAB)、甜菜粕(SB)、乳酸菌+甜菜粕(LAB+SB)、甲酸钠(SF)、甲酸钠+甜菜粕(SF+SB)五组不同添加剂处理及对照组(CK)对苜蓿青贮发酵品质和主要营养成分含量的影响。青贮65 d开封,对青贮进行了感官评定和实验室评定。结果表明,1)添加剂对苜蓿青贮发酵品质有极显著的影响(P<0.01),各种添加剂均不同程度地提高了苜蓿青贮饲料的发酵品质,显著降低了青贮饲料的pH和氨态氮含量;2)两种凋萎程度下苜蓿青贮的NDF、ADF和干物质回收率均与对照组差异不显著,LAB+SB和SF处理显著提高了青贮饲料WSC的含量(P<0.05),添加SB显著降低了青贮饲料的CP值(P<0.05);3)提高原料的凋萎程度能够改善苜蓿青贮饲料的发酵品质,显著提高青贮饲料的CP和WSC含量(P<0.05)。总体来说,不同添加剂的青贮效果不同,添加LAB+SB的青贮品质最佳。     

Fermentation quality and aerobic stability of mulberry silage prepared with lactic acid bacteria and propionic acid

The objective of this study was to examine the fermentation quality and aerobic stability of mulberry (Morus alba L.) silage prepared with lactic acid bacteria (LAB) and propionic acid (PA). The selected LAB strains Lactobacillus (L.) plantarum LC365281 (L1) and L. brevis LC365282 (L2), and commercial inoculant strains L. plantarum Gaofuji (GF) and L. buchneri Fresh (FR), and PA were used as additives for silage preparation. Silage treatments were designed as control, L1, L2, GF, FR, PA, PA + L1, PA + L2, PA + GF, or PA + FR. After 30 days of ensiling, the fermentation quality of silages treated with PA + L1 was improved, with a lower (p < 0.05) pH and NH₃‐N content than those of other treatments. During the aerobic exposure, the PA + LAB‐treated silages displayed an aerobic stability with stable pH value and lactic acid content. The results confirm that L. plantarum L1 and PA were the best additive combination for ensiling mulberry.     

Effects of inoculants and environmental temperature on fermentation quality and bacterial diversity of alfalfa silage

To investigate the effects of inoculants and environmental temperature on fermentation quality and bacterial diversity of alfalfa silage, first‐cut alfalfa was ensiled with or without two screened lactic acid bacteria (LAB) strains, Lactobacillus plantarum, LP, and Lactobacillus casei, LC. Each treatment was divided into three parts and stored at 20°C, 30°C, 40°C, respectively. After 60 days ensiling, fermentation characteristics were measured and bacterial diversity was investigated by 16S ribosomal RNA gene sequencing using Illumina MiSeq platform. LP and LC decreased pH, coliform bacteria counts and increased lactic acid content at 20°C, and the two strains decreased pH, ammonia‐N concentration, coliform bacteria counts at 30°C. When the environmental temperature was 40°C, silage treated with LC showed lower LAB and coliform bacteria counts and higher lactic acid content than the untreated and LP treated silages. Butyric acid mainly appeared in silages stored at 40°C. The relative abundance of Lactobacillus in alfalfa silages stored at 20°C and 30°C was highest and increased after LP and LC were added. Garciella was another dominant genus in silages stored at 40°C. In conclusion, LP and LC improved fermentation quality of alfalfa silage by increasing Lactobacillus proportions at 20°C and 30°C; ensiling alfalfa at 40°C was difficult because of Garciella.     

Silage quality as influenced by concentration and type of tannins present in the material ensiled: A meta‐analysis

Protein degradation during ensiling is a major problem. Tannins are known to prevent or decelerate protein degradation in the rumen and may be able to do so in silages as well. Therefore, the present evaluation aimed to analyse the influence of tannins on silage quality. This was done by integrating from all suitable experiments found in literature on the topic in a meta‐analysis approach. A total of 122 datasets originating from 28 experiments obtained from 16 published articles and one own unpublished experiment were included in the database. Tannins in the silages originated either from the plants ensiled or from supplementations of tanniferous plants or tannins extracted from such plants. Tannin concentrations ranged from 0 to 57.8 g/kg dry matter, and the ensiling period varied from 30 to 130 days. The analysis was based on the linear mixed model methodology in which the different studies were considered as random effects and tannin‐related properties (either concentration or type of tannins) were treated as fixed effects. Results revealed that greater concentrations of tannins were associated with a decrease of butyrate concentration in the silages (p < 0.05). An increasing tannin concentration was also accompanied with smaller proportions of soluble N, free amino acid N, non‐protein nitrogen and NH₃‐N in total silage N (p < 0.05). The relationships between hydrolysable and condensed tannins and the decline in butyrate and NH₃‐N concentrations in the silages were of different magnitude (p < 0.05). A higher tannin concentration was associated with a decline in in vitro dry matter digestibility. It was concluded that tannins apparently have the ability to limit extensive proteolysis which may occur during ensiling and thus may improve the fermentative quality of silages. A desired side effect seems to be given by the tannins' apparent property to limit the activity of the butyrate‐producing microbes.     

Effect of microbial inoculants on the fermentation characteristics,nutritive value,and in vitro digestibility of various forages

This study was aimed to examine the characteristics of three isolated lactic acid bacteria (LAB) strains (HG24, M1, and TG1), and to evaluate their effects on fermentation characteristics, nutritive value, and in vitro digestibility in a variety of substrates. The experiments were conducted with Italian ryegrass (Lolium multiflorum Lam.), tall fescue (Festuca arundinacea Schred.), and oat (Avena sativa L.) in laboratory silo (1 L) for ensiling 30 days. All the treated silages had significantly (p < 0.05) higher in vitro dry matter digestibility (IVDMD), and lower undesirable microorganism populations compared with controls. In Italian ryegrass and oat silages, all the inoculants improved the fermentation quality, evidenced by distinctly (p < 0.05) higher LA contents and ratios of LA to acetic acid, and lower pH, butyric acid and ammonia nitrogen contents. Strains HG24 and commercial inoculant G (Lactobacillus plantarum MTD‐1) performed better than strains M1 and TG1, indicated by obviously (p < 0.05) higher LA contents, LAB numbers, and IVDMD. In tall fescue silage, all the isolated LAB strains (HG24, M1 and TG1) markedly (p < 0.05) increased IVDMD compared with strain G. Strain HG24 is recommended as a good LAB inoculant for ensiling in various forages.     

Changes in the bacterial community and composition of fermentation products during ensiling of wilted Italian ryegrass and wilted guinea grass silages

To gain further insights into temperate and tropical grass ensiling, fermentation products and bacterial communities were examined at both the initial and late stages of ensiling of wilted Italian ryegrass and wilted guinea grass silages. 2,3‐Butanediol and ethanol fermentation were observed in wilted Italian ryegrass silage. Enterobacteria such as Rahnella sp. and Enterobacter sp. may have been involved in fermentation; however, alcohol production was intensified after the silage enterobacterial community overwhelmed the pre‐ensiled enterobacterial community. Pediococcus spp. appeared in silage stored for 4 months, when a significant increase in lactic acid content was seen compared with that at 2 months. Prolonged storage enhanced acetic acid fermentation in wilted guinea grass silage. The disappearance of Enterococcus sulfureus and appearance of Lactobacillus plantarum may have been associated with the increased acetic acid content. Although many species of enterobacteria were found in common between the pre‐ensiled crop and silages of Italian ryegrass and guinea grass, marked differences were seen in the type of fermentation from the initial stages. These results indicate that the bacterial community of pre‐ensiled crops may be immediately replaced by one that is adapted to ensiling environments, although metabolic changes may continue over the course of ensiling.     

Effects of lactic acid bacteria and smectite after aflatoxin B1 challenge on the growth performance,nutrient digestibility and blood parameters of broilers

This study aimed to investigate the effect of lactic acid bacteria (LAB) and smectite on the growth performance, nutrient digestibility and blood parameters of broilers that were fed diets contaminated with aflatoxin B₁ (AFB₁). A total of 480 newly hatched male Arbor Acres broilers were randomly allocated into four groups with six replicates of 20 chicks each. The broilers were fed diets with the AFB₁ (40 μg/kg) challenge or without (control) it and supplemented with smectite (3.0 g/kg) or LAB (4.0 × 10¹⁰ CFU/kg) based on the AFB₁ diet. The trial lasted for 42 days. The results showed that during days 1–42 of AFB₁ challenge, the feed intake (FI) and body weight gain (BWG) were depressed (p < .05). The inclusion of LAB and smectite increased (p < .05) the BWG by 71.58 and 41.89 g/bird, respectively, which reached the level of the control diet (p ≥ .05), but there were no differences (p ≥ .05) in performance between LAB and smectite. LAB and smectite also increased (p < .05) the apparent total tract digestibility of the crude protein. Regarding the blood parameters, AFB₁ decreased (p < .05) the levels of red blood cell count, haematocrit, mean corpuscular volume, haemoglobin, albumin and total protein. In the meantime, the AFB₁ increased (p < .05) leucocyte counts, urea nitrogen, cholesterol, total bilirubin, creatinine, glutamic‐pyruvic transaminase, glutamic oxaloacetic transaminase and alkaline phosphatase. By contrast, LAB and smectite affected (p < .05) these parameters in the opposite direction. It can be concluded that after the AFB₁ challenge, LAB and smectite have similar effects on the growth and health of the broilers, suggesting that LAB could be an alternative against AFB₁ in commercial animal feeds.     

Effect of ensiling whole crop oat with lucerne in different ratios on fermentation quality,aerobic stability and in vitro digestibility on the Tibetan plateau

The objective of this study was to determine the effect of ensiling different ratios of whole crop oat to lucerne on fermentation quality, aerobic stability and in vitro digestibility of silage on the Tibetan plateau. Four experimental treatments were produced varying in the ratio of forages on a fresh matter (FM) basis: 1) 100% oat (control, dry matter (DM) content: 317 g/kg), 2) 90% oat + 10% lucerne (OL10, DM content: 316 g/kg), 3) 80% oat+ 20% lucerne (OL20, DM content: 317 g/kg) and 4) 70% oat+ 30% lucerne (OL30, DM content: 318 g/kg). All treatments were packed into laboratory‐scale silos and ensiled for 60 days and then subjected to an aerobic stability test for 15 days. Further, the four experimental treatments were incubated in vitro with buffered rumen fluid to study the nutrient digestibility. All silages were well preserved with low pH and NH₃‐N contents, and high lactic acid contents and V‐scores (evaluation of silage quality). Increasing the lucerne proportion increased (p < 0.05) crude protein (CP) content of silage, whereas neutral (NDF) and acid (ADF) detergent fibre contents were not affected. Under aerobic conditions, the control silage showed higher (p < 0.05) yeast counts (>10⁵ cfu/g FM) followed by OL10 silage, and OL10 silage improved aerobic stability for 74 h. OL20 and OL30 silages showed fewer (p < 0.05) yeasts (<10⁵ cfu/g FM) and markedly (p < 0.05) improved the aerobic stability (>360 h). After 48‐h incubation, OL30 silage increased (p < 0.05) in vitro dry matter digestibility (IVDMD) and neutral detergent fibre digestibility (IVNDFD) compared with the control silage. These results suggest that replacing oat with lucerne had no unfavourable effects on fermentation quality of silage, but improved CP content, aerobic stability IVDMD and IVNDFD. OL30 silage was the best among the three mixed silages.     

Partial substitution of whole-crop corn with bamboo shoot shell improves aerobic stability of total mixed ration silage without affecting in vitro digestibility

To evaluate the feasibility of bamboo shoot shell (BSS) application in total mixed ration silage (TMR) production, the effects of BSS substitution for whole-crop corn on the fermentation characteristics, nutritive value, aerobic stability and in vitro parameters of TMR silage were studied. Four TMR formulations were designed based on dry matter: (1) 0% bamboo shoot shell + 23% whole-crop corn (BSS₀); (2) 4% bamboo shoot shell + 19% whole-crop corn (BSS₄); (3) 8% bamboo shoot shell + 15% whole-crop corn (BSS₈); and (4) 12% bamboo shoot shell + 11% whole-crop corn (BSS₁₂). After 90 days of ensiling, the silos were opened and sampled for fermentation characteristics, nutritive value and in vitro analyses, and subsequent 14-day aerobic stability test. All TMR silages were well preserved except BSS₁₂, characterized by high lactic acid content and V-score, low pH and NH₃-N and butyric acid content. With increasing proportion of BSS, crude protein increased (p <.05), and water soluble carbohydrate decreased (p < .05). Under aerobic exposure, BSS-substituted (BSS₄, BSS₈ and BSS₁₂) silages were more stable than BSS₀ silage, as characterized by relatively low silage temperature and high water soluble carbohydrate content. No obvious (p> .05) difference of BSS substitution was observed on in vitro ruminal gas production, digestibility, metabolizable energy and net energy for lactation. The substitution of whole-crop corn with 4% BSS and 8% BSS had no undesired effect on the fermentation characteristics and in vitro digestibility, and efficiently improving the aerobic stability of TMR silages. The BSS₈ substitution level is recommended to maximize the BSS utilization.     

Effects of chlorpyrifos and chlorantraniliprole on fermentation quality of alfalfa (Medicago sativa L.) silage inoculated with or without Lactobacillus plantarum LP

The effects of pesticides and Lactobacillus plantarum (LP) on fermentation quality of alfalfa (Medicago sativa L.) silage were investigated. Chlorpyrifos and chlorantraniliprole were sprayed on the surface of alfalfa plants at 658.6 and 45.0 g active ingredient/ha, respectively. Alfalfa plants were harvested on day 5 post‐application and ensiled with or without LP. Chlorpyrifos and chlorantraniliprole decreased the yeast count of alfalfa material (P < 0.05). Both pesticides increased the butyric acid content of alfalfa silage (P < 0.001). Chlorpyrifos increased pH and decreased lactic acid, acetic acid and short‐chain fatty acid contents (P < 0.05). LP decreased pH and butyric acid content, and increased lactic acid and short‐chain fatty acid contents of alfalfa silage treated with pesticides (P < 0.05). LP increased the concentration of chlorpyrifos residue in alfalfa silage (P < 0.05). Chlorpyrifos and chlorantraniliprole affected the microbial communities of the material before ensiling, especially coliform bacteria and yeast; the two pesticide residues were reduced after the fermentation of alfalfa silage and affected the fermentation process, whereas LP improved the fermentation quality of pesticides‐contaminated alfalfa silage and slowed down the dissipation of chlorpyrifos.     

Effect of lactic acid bacteria,molasses, and their combination on the fermentation quality and bacterial community of cassava foliage silage

This study investigated the effects of LAB inoculants (L) and molasses (M) on the microbial community and fermentation quality of cassava foliage (CF). The small segments (about 2–3 cm) CF were ensiled in plastic bags and incubated at normal temperature (25°C). Four treatments were carried out as follows: control (no additives, CK), LAB inoculants (Lactobacillus plantarum, L), molasses (M), and LAB in combination with molasses (LM). The LAB and molasses obviously altered the bacterial community structure of the CF silage and enhanced the fermentation quality. The combination addition could increase the abundance of Lactobacillus and reduce the Pseudomonas. The LAB and molasses also significantly elevated the lactic acid concentration (P < 0.001) and decreased the pH (P < 0.001), as well as the concentrations of acetic acid, propionic acid, butyric acid, and ammonia-N (P < 0.05). In addition, the combination treatment displayed more effective results on silage fermentation. The LAB and molasses improved the fermentation quality of the CF silage by altering the bacterial community structure. Furthermore, the bacterial community was significantly correlated with fermentation indexes.     

The effects of wilting and storage temperatures on the fermentation quality and aerobic stability of stylo silage

In order to clarify the ensiling characteristics of stylo (Stylosanthes guianensis Swartz), the effects of wilting (no wilting, light wilting and heavy wilting) and storage temperatures (10°C, 20°C, 30°C and 40°C) on the fermentation quality and aerobic stability of stylo silage were investigated. Wilting had no significant influence on the contents of crude protein, ether extract and acid detergent fiber, and numbers of lactic acid bacteria, aerobic bacteria, yeasts and mold (P > 0.05). Heavy wilted material, wilted for 12 h, had higher neutral detergent fiber content and lower water‐soluble carbohydrate content than unwilted and light wilted materials (P < 0.05). Wilting and storage temperatures had significant effects on pH value, acetic acid, butyric acid and NH₃‐N contents of stylo silage (P < 0.01 or P < 0.05). Wilting tended to reduce acetic acid and NH₃‐N contents and improve the fermentation quality of stylo silage. In all the silages, no wilting silage ensiled at 30°C had the highest butyric acid content (P < 0.05). High temperature of 40°C markedly restricted the growth of lactic acid bacteria and aerobic bacteria in silage, irrespective of wilting. The wilted silage or silage stored at low temperature had poor aerobic stability.     

Effects of fermented persimmon extract supplements on chemical composition and fermentation characteristics of barley silage

This study was conducted to estimate the effect of fermented persimmon extract (FPE) supplementation levels on chemical composition and fermentation characteristics of barley silage. Barley forage was harvested at 25% dry matter and chopped to 5 cm lengths. The FPE was applied at 0, 0.4, 0.8 and 1.6 g/kg of barley forage (fresh weight basis). After sub‐sampling of barley forages (0 day), a total of 64 laboratory mini silos (5 kg capacity) were ensiled to generate quadruplicate data from each of four treatments for four ensiling durations (2, 6, 40 and 120 days). The chemical compositions and in vitro digestibility of barley forage (0 day) were not affected by FPE supplementation. However, the content (L, P = 0.035) and in vitro digestibility (L, P = 0.041) of neutral detergent fiber on 120‐day barley silage decreased by increasing FPE supplements. Acetate content of barley silage ensiled for 120 days increased (Q, P = 0.004) by increasing FPE supplements, whereas pH (L, P < 0.001), lactate content (Q, P < 0.001) and lactate‐to‐acetate ratio (Q, P < 0.001) decreased. These results indicate that addition of FPE can increase the acetate content which has potential to increase aerobic stability.