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Qiu C, Yang K, Diao X, Zhang W, Lv R, He L. Effects of kinds of additives on fermentation quality, nutrient content, aerobic stability, and microbial community of the mixed silage of king grass and rice straw. Front Microbiol 2024; 15:1420022. [PMID: 38933036 PMCID: PMC11199393 DOI: 10.3389/fmicb.2024.1420022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2024] [Accepted: 06/03/2024] [Indexed: 06/28/2024] Open
Abstract
To investigate the effects of kinds of additives on silage quality, the mixture of king grass and rice straw was ensiled with addition of sucrose, citric acid and malic acid at the levels of 0, 1 and 2%, being blank control (CK), citric acid groups (CA1, CA2), malic acid groups (MA1, MA2), citric acid + malic acid groups (CM1, CM2), sucrose groups (SU1, SU2), mainly focusing on fermentation quality, nutrient content, aerobic stability and microbial community of the silages. The results showed that the addition of sucrose decreased (p < 0.05) pH and increased the content of water soluble carbohydrate (p < 0.05). The sucrose groups and mixed acid groups also had a lower (p < 0.01) neutral detergent fiber content. The addition of citric acid and the mixed acid increased (p < 0.01) the aerobic stability of the silage, reduced the abundance of Acinetobacter, and the addition of citric acid also increased the abundance of Lactiplantibacillus. It is inferred that citric acid and malic acid could influence fermentation quality by inhibiting harmful bacteria and improve aerobic stability, while sucrose influenced fermentation quality by by promoting the generation of lactic acid. It is suggested that the application of citric acid, malic acid and sucrose would achieve an improvement effect on fermentation quality of the mixed silage.
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Affiliation(s)
- Chenchen Qiu
- Sanya Institute of China Agricultural University, Sanya, Hainan, China
- State Key Laboratory of Animal Nutrition and Feeding, SKLANF, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Kaili Yang
- Sanya Institute of China Agricultural University, Sanya, Hainan, China
| | - Xiaogao Diao
- Sanya Institute of China Agricultural University, Sanya, Hainan, China
- State Key Laboratory of Animal Nutrition and Feeding, SKLANF, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Wei Zhang
- Sanya Institute of China Agricultural University, Sanya, Hainan, China
- State Key Laboratory of Animal Nutrition and Feeding, SKLANF, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Renlong Lv
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan, China
| | - Liwen He
- Sanya Institute of China Agricultural University, Sanya, Hainan, China
- State Key Laboratory of Animal Nutrition and Feeding, SKLANF, College of Animal Science and Technology, China Agricultural University, Beijing, China
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Lei X, Na B, Zhou T, Qian Y, Xie Y, Zheng Y, Cheng Q, Li P, Chen C, Sun H. Effects of Dried Tea Residues of Different Processing Techniques on the Nutritional Parameters, Fermentation Quality, and Bacterial Structure of Silaged Alfalfa. Microorganisms 2024; 12:889. [PMID: 38792719 PMCID: PMC11123680 DOI: 10.3390/microorganisms12050889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 04/20/2024] [Accepted: 04/23/2024] [Indexed: 05/26/2024] Open
Abstract
The effects of dried tea residues on the nutritional parameters and fermentation quality, microbial community, and in vitro digestibility of alfalfa silage were investigated. In this study, dried tea residues generated from five different processing techniques (green tea, G; black tea, B; white tea, W; Pu'er raw tea, Z; Pu'er ripe tea, D) were added at two addition levels (5% and 10% fresh weight (FW)) to alfalfa and fermented for 90 days. The results showed that the tea residues increased the crude protein (CP) content (Z10: 23.85%), true protein nitrogen (TPN) content, DPPH, and ABST radical scavenging capacity, total antioxidant capacity (T-AOC), and in vitro dry matter digestibility (IVDMD) of the alfalfa silage. Moreover, the pH, ammonia-N (NH3-N) content, and acetic acid (AA) content decreased (p < 0.05). The effects of tea residues were promoted on these indicators with increasing tea residue addition. In addition, this study revealed that the influence of dried tea residues on the nutritional quality of alfalfa silage was greater than that on fermentation quality. Based on the nutrient composition, the addition of B or G to alfalfa silage can improve its silage quality, and these tea byproducts have the potential to be used as silage additives.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | - Hong Sun
- College of Animal Science, Guizhou University, Guiyang 550025, China; (X.L.); (B.N.); (T.Z.); (Y.Q.); (Y.X.); (Y.Z.); (Q.C.); (P.L.); (C.C.)
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Su R, Li F, Liang Y, Sheoran N, Bai J, Hao L, Ke W, Hu C, Jia M, Usman S, Chen M, Guo X. Responses of microbial community dynamics, co-occurrences, functional shifts, and natural fermentation profiles of Elymus nutans silage to altitudinal gradients. Microbiol Spectr 2024; 12:e0251623. [PMID: 38054628 PMCID: PMC10783144 DOI: 10.1128/spectrum.02516-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Accepted: 11/07/2023] [Indexed: 12/07/2023] Open
Abstract
IMPORTANCE On the Qinghai-Tibet Plateau (QTP), feed shortages are common due to cold environmental conditions and the short growing season of crops. Therefore, effective preservation, such as the ensiling of local forage, is becoming increasingly important to balance the seasonal imbalance between the forage supply and the nutritional needs of domestic animals in this area. However, the structure of the microbial community of the forage, which is influenced by climatic conditions such as altitude differences, has a major impact on the fermentation quality and microbial succession of the ensiled forage. Therefore, we investigated microbial community dynamics, co-occurrence, functional shifts, and natural fermentation profiles of Elymus nutans silage as a function of altitudinal gradients. Results show that silage from Chenduo at higher elevations has better fermentation quality and higher abundance of Lacticaseibacillus and Levilactobacillus than ensiled forage from other regions. This work may contribute to guiding for silage production in QTP.
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Affiliation(s)
- Rina Su
- State Key Laboratory of Grassland Agro-ecosystems, Lanzhou University, Lanzhou, China
- Probiotics and Biological Feed Research Centre, School of Life Sciences, Lanzhou University, Lanzhou, China
| | - Fuhou Li
- State Key Laboratory of Grassland Agro-ecosystems, Lanzhou University, Lanzhou, China
- Probiotics and Biological Feed Research Centre, School of Life Sciences, Lanzhou University, Lanzhou, China
| | - Ying Liang
- State Key Laboratory of Grassland Agro-ecosystems, Lanzhou University, Lanzhou, China
- Probiotics and Biological Feed Research Centre, School of Life Sciences, Lanzhou University, Lanzhou, China
| | - Neha Sheoran
- State Key Laboratory of Grassland Agro-ecosystems, Lanzhou University, Lanzhou, China
- Probiotics and Biological Feed Research Centre, School of Life Sciences, Lanzhou University, Lanzhou, China
| | - Jie Bai
- College of Grassland Science, Gansu Agricultural University, Lanzhou, China
| | - Lizhuang Hao
- State Key Laboratory of Plateau Ecology and Agriculture, Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, Academy of Science and Veterinary Medicine of Qinghai University, Xining, China
| | - Wencan Ke
- Department of Animal Science, Ningxia University, Yinchuan, China
| | - Chen Hu
- State Key Laboratory of Grassland Agro-ecosystems, Lanzhou University, Lanzhou, China
- Probiotics and Biological Feed Research Centre, School of Life Sciences, Lanzhou University, Lanzhou, China
| | - Mengya Jia
- State Key Laboratory of Grassland Agro-ecosystems, Lanzhou University, Lanzhou, China
- Probiotics and Biological Feed Research Centre, School of Life Sciences, Lanzhou University, Lanzhou, China
| | - Samaila Usman
- State Key Laboratory of Grassland Agro-ecosystems, Lanzhou University, Lanzhou, China
- Probiotics and Biological Feed Research Centre, School of Life Sciences, Lanzhou University, Lanzhou, China
| | - Mengyan Chen
- State Key Laboratory of Grassland Agro-ecosystems, Lanzhou University, Lanzhou, China
- Probiotics and Biological Feed Research Centre, School of Life Sciences, Lanzhou University, Lanzhou, China
| | - Xusheng Guo
- State Key Laboratory of Grassland Agro-ecosystems, Lanzhou University, Lanzhou, China
- Probiotics and Biological Feed Research Centre, School of Life Sciences, Lanzhou University, Lanzhou, China
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