Freeze-thaw condition limits the fermentation process and accelerates the aerobic deterioration of oat (Avena sativa) silage in the Qinghai-Tibet Plateau.

Abstract

The objective of this study is to determine the effect of freeze–thaw condition on the fermentation characteristics, microbial community, and aerobic stability of oat (Avena sativa) silage in the Qinghai-Tibet Plateau. Oat forage was harvested at milk ripening stage, ensiled in vacuum-sealed bags, and then stored at (1) a constant temperature of 20°C, as a control (20 group) or (2) subjected to freeze–thaw condition (alternating 20 and −5°C every 12 h; S group). The quality and microbial community in the silage were measured after 1, 3, 7, 14, and 60 days of ensiling, and the aerobic stability was measured after 60 days of ensiling at room temperature or at the two treatment temperatures. The results showed that the higher the pH, the lower the concentration of lactic acid and the ratio of lactic acid/acetic acid of the samples under freeze–thaw condition, as compared to those stored at 20°C. The dry matter content of 20 groups was significantly higher than S group (p < 0.05). While ash, neutral detergent fiber (NDF), acid detergent fiber (ADF), crude protein (CP), and water-soluble carbohydrates (WSC) had no significant difference between two groups. Lactobacillus spp., Leuconostoc spp., and Weissella spp. were the most prevalent bacterial genera in all groups. The abundance of Lactobacillus spp. in the 20 group was the highest on day 3 of ensiling (p < 0.05), and it reached the peak on day 14 in the S group, but the abundance in the S group did not exceed 50% during whole fermentation process. The abundance of Enterobacterales and the count of Escherichia coli in the S group was significantly higher than 20 group (p < 0.05). Interestingly, the lactic acid concentration was significant correlated with Lactobacillus spp. in 20 group, while correlated with Leuconostoc spp. in S group. The aerobic stability of the S group was lower than that of the 20 group (p < 0.05). The present study indicates that the freeze–thaw condition led to insufficient fermentation degree of silage by limiting the fermentation of Lactobacillus spp. and severely reduced the aerobic stability of oat silage.