Impact of field fungal contamination of barley on ensiling properties, nutritional quality and the microbiome of barley silage

Abstract

AbstractBarley varieties of differing fungal disease resistance were grown in triplicate plots at Lacombe and Lethbridge, Alberta with the disease resistant variety (FR) sprayed with a foliar fungicide to maximize differences in field fungal disease. Both varieties were harvested at soft dough and ensiled in minisilos to assess differences in fungal contamination on ensiling properties, nutritional quality, aerobic stability and associated bacterial and fungal microbiomes. Data were analysed as repeated measures with the effect of treatment × time (duration of ensiling or aerobic exposure) included in the model. The percentage leaf area diseased by net form net blotch was higher (p < 0.05) in the untreated barley cv. Sundre (UN, 59.1% leaf area affected at Lacombe and 25.2% at Lethbridge) than in the FR barley cv. Chigwell (0.7% leaf area affected at Lacombe and 0.1% at Lethbridge). Fungal resistant barley had a lower (p < 0.01) acid and neutral detergent fibre content. Relative abundance of Xanthomonadales was higher (p = 0.02) for FR than UN, while Lactobacillales dominated the bacterial microbiome after 60 day of ensiling in both silages. Bacillales dominated both FR and UN after 21 day of aerobic exposure. Fungal resistant fresh barley forage had a tendency (p = 0.10) for a greater relative abundance of Pleosporales, while UN had higher (p < 0.01) Hypocreales. Mould counts were lower (p = 0.01) for FR than UN after 7 day of ensiling. Fungal resistant barley had minimal influence on the fungal community that contributed to the aerobic deterioration of barley silage.