Fermentation Quality and Bacterial Diversity of Broussonetia papyrifera Leaves Ensiled with Lactobacillus plantarum and Stored at Different Temperatures

Abstract

Broussonetia papyrifera has increasingly been used as a high-quality feedstuff for ruminants due to its advantageous characteristics. The storage temperature can influence the fermentation quality of silage; however, the effect of temperature on B. papyrifera leaves (BPL) silage has not been reported. In the present study, the fermentation quality and bacterial community of BPL, stored at 15 °C and 30 °C, were investigated during ensiling (day 3, 7, 14, 30) with or without Lactobacillus plantarum strain (LP) added. The pH and the coliform bacteria counts were significantly lower in silage stored at 30 than 15 °C (p < 0.01), while the lactic acid content increased significantly (p < 0.05). Adding LP decreased the dry matter loss, pH, coliform bacteria count, and ammonia-N and butyric acid contents at 30 °C. The relative abundance of Lactobacillus increased, while the bacterial diversity decreased in the silage stored at 30 °C when LP was added. During silage, the high abundance of Lactobacillus decreased gas and carbon dioxide (CO2) production, and the lowest gas and CO2 production were detected in silage stored at 30 °C when LP was added. In conclusion, adding LP and storing it at 30 °C could effectively improve the quality of BPL silage.