Alfalfa Silage Quality Research Articles

Enhancing Effect of Adding Previously Fermented Juice and Sudan Grass on the Quality of Alfalfa Silage

Enhancing Effect of Adding Previously Fermented Juice and Sudan Grass on the Quality of Alfalfa Silage

Effects of Dried Tea Residues of Different Processing Techniques on the Nutritional Parameters, Fermentation Quality, and Bacterial Structure of Silaged Alfalfa.

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.

Investigation of fermentation profiles, bacterial community structure and bacterial β-carotene synthesis of alfalfa silage treated with propionic acid or its combination with squalene

Abstract This study examined the fermentation dynamics, bacterial community composition and bacterial β-carotene synthesis in alfalfa that was ensiled for 3, 15, 45 and 90 days without additives (CON), or with a chemical agent (propionic acid, PA); or a combination of PA and squalene, SQPA). The results showed that silage treated with PA had a lower (P &lt; 0.01) pH value than the CON silage in the early ensiling phase (3–15 days). Meanwhile, silage treated with PA had the highest contents of lactic acid, acetic acid and PA after 90 days of ensiling (P &lt; 0.01). The β-carotene in alfalfa was lost seriously in the initial ensiling phase (3 days) and epiphytic Pantoea agglomerans with the ability to produce β-carotene became extinct. With the extension of ensiling time, the loss of β-carotene was alleviated in all silages. PA and SQPA not only lowered bacterial diversity and simplified bacterial networks but also facilitated the emergence of new β-carotene-producing bacteria. The metabolic function prediction indicated that β-carotene synthesis tended to decrease initially and subsequently increase during ensiling. Furthermore, the variance of enzymes involved in the bacterial synthesis of β-carotene in silages was influenced by PA, SQPA and ensiling time. In summary, the impact of solely adding PA demonstrated superior effects on the fermentation quality of alfalfa silage compared to the effects observed with SQPA. Throughout the ensiling of alfalfa, the succession of different β-carotene-producing bacteria resulted in fluctuations in the levels of β-carotene.

An evaluation of the effectiveness of sumac and molasses as additives for alfalfa silage: Influence on nutrient composition, in vitro degradabilityandfermentation quality.

This study investigated the effects of sumac and molasses on nutrient composition, in vitro degradabilityandfermentation quality of alfalfa silage. Alfalfa was ensiled in quadruplicate in vacuum jars untreated group (A) or after the following treatments: sumac group at 10% (AS), molasses group at 5% (AM), and sumac (10%) and molasses (5%) group (ASM). Silos (n = 64) were stored for 0, 21, 45or 60 days. The results showed that dry matter (DM) contents of the AS, AMandASM groups were statistically higher than the control group (p < 0.001). Only on the 21st day of fermentation the crude ash content of the AS group was found to be significantly higher than the other groups (p < 0.05). In vitro, DM and organic matterdegradation values of the AMS group increased significantly (p < 0.001). A significant decrease in alfalfa silage's pH values was determined with sumac and molasses additives (p < 0.001). The ammonia nitrogen (NH3-N) values of the control, AS, AMandASM groups at Day 60 were determined as 9.08%, 7.22%, 7.00%and 6.81%respectively (p < 0.05). The water-soluble carbohydrate (WSC) values of all groups on the 60th day were significantly decreased compared to the 0th day (p < 0.001). When the groups were evaluated within themselves, there was a statistically significant difference between the 0th and 60th day lactic acid values. The acetic acid content of the A group on the 60th day was found to be significantly higher than the other groups (p < 0.01). There was a significant decrease in propionic acid levels on Days 21, 45and60 compared to Day 0 of fermentation (p < 0.001). The highest butyric acid (BA) level was determined in the A group on the 21st, 45thand60th days of fermentation (p < 0.05). In conclusion, sumac prevents proteolysis depending on its tannin content. It improves silage fermentation positively thanks to its organic acid content, while the molasses additive is effective in silage fermentation, mainly depending on the WSC level. However, it was determined that neither additive could reduce the silage pH to the appropriate value ranges due to the low doses, and they could not mainly prevent the formation of BA.

The Investigation of the Fermentative, Chemical and Microbial Effects of Grape and Tangerine Pomace Added to High Moisture Alfalfa Silage

This study investigated the impact of grape pulp (GRP) and tangerine pulp (TNP) supplementation (10% each) on alfalfa silage quality. The control silage received no additives. After a two-month fermentation period, silage samples were analyzed for chemical composition, fermentation quality, microflora, and organic acids. According to our results, both silage additives effectively lowered pH levels and isobutyric acid, while increased Fleig score and lactic acid levels compared to control group. However, GRP supplementation significantly increased the levels of crude protein (CP), yeast-mold colony count, and butyric acid levels. Conversely, TNP supplementation resulted in higher levels of water-soluble carbohydrates (WSC), valeric acid and lower acetic acid levels in the alfalfa silage samples. In conclusion, both GRP and TNP supplements have distinct effects on the chemical composition, silage quality, microflora, and organic acid profiles of alfalfa silage. These findings provide valuable insights into optimizing alfalfa silage production and its utilization in animal nutrition. Further research could explore optimal inclusion rates and potential synergistic effects with other additives to enhance silage quality.

The effect of the addition of fermented natural lactic acid bacterial liquid and some lactic acid bacterial inoculants on alfalfa silage quality, in vitro digestibility and gas production

This study was conducted to evaluate the effect of adding fermented natural lactic acid bacteria (PFJ) obtained from different sources and some lactic acid bacteria inoculants to alfalfa (Medicago sativa L.) silage on fermentation, in vitro organic matter digestibility (IVOMD) and in vitro gas production. In the study, (i) pure alfalfa plant constituted the control group, whereas (ii) 2% molasses added group (iii) PFJ (3% molasses) prepared from alfalfa + 2% molasses to alfalfa plant, (iv) PFJ (3% molasses) prepared from meadow grass + 2% molasses alfalfa. plant, (v) PFJ (3% Molasses) prepared from maize + 2% molasses to alfalfa plant, (vi) homofermentative added group + 2% molasses to alfalfa plant, (vii) heterofermentative group + 2% molasses to alfalfa plant, added groups formed the trial groups. Homofermentative and heterofermentative LAB inoculants were added to alfalfa plant at the level of 108 cfu/kg. When the DM, CA, ADF, NDF, IVOMD, ME and CH4 values of the prepared silages were examined, the differences between the groups were found to be statistically significant. When the fermentation characteristics (pH, NH3-N, CO2, LA, AA, BA, mold) of the silages prepared by adding PFJ and some LAB inoculants to alfalfa plant, the differences between groups were found to be statistically significant. When examined in terms of all parameters, it was determined that the addition of PFJ (3% molasses) prepared from meadow grass + 2% molasses to alfalfa plant had positive effects on silage quality, fermentation characteristics and in vitro organic matter digestion.

Effect of endogenous sodium and potassium ions in plants on the quality of alfalfa silage and bacterial community stability during fermentation.

This study investigated the impact of endogenous sodium and potassium ions in plants on the quality of alfalfa silage, as well as the stability of bacterial communities during fermentation. Silage was produced from the fermented alfalfa, and the chemical composition, fermentation characteristics, and microbiome were analyzed to understand their interplay and impact on silage fermentation quality. The alfalfa was cultivated under salt stress with the following: (a) soil content of <1‰ (CK); (b) 1‰-2‰ (LP); (c) 2‰-3‰ (MP); (d) 3‰-4‰ (HP). The results revealed that the pH of silage was negatively correlated with the lactic acid content. With the increase of lactic acid (LA) content increased (26.3-51.0 g/kg DM), the pH value decreased (4.9-5.3). With the increase of salt stress, the content of Na+ in silage increased (2.2-5.4 g/kg DM). The presence of endogenous Na+ and K+ ions in plants significantly affected the quality of alfalfa silage and the dynamics of bacterial communities during fermentation. Increased salt stress led to changes in microbial composition, with Lactococcus and Pantoea showing a gradual increase in abundance, especially under high salt stress. Low pH inhibited the growth of certain bacterial genera, such as Pantoea and Pediococcus. The abundance of Escherichia-Shigella and Comamonas negatively correlated with crude protein (CP) content, while Enterococcus and Lactococcus exhibited a positive correlation. Furthermore, the accumulation of endogenous Na+ in alfalfa under salt stress suppressed bacterial proliferation, thereby reducing protein degradation during fermentation. The pH of the silage was high, and the LA content was also high. Silages from alfalfa under higher salt stress had higher Na+ content. The alpha diversity of bacterial communities in alfalfa silages showed distinct patterns. Desirable genera like Lactococcus and Lactobacillus predominated in silages produced from alfalfa under salt stress, resulting in better fermentation quality.

Effect of sodium diacetate on fermentation, aerobic stability, and microbial diversity of alfalfa silage.

Alfalfa (Medicago sativa L.) is a vital source of forage protein for ruminants, yet its ensiling poses challenges due to high buffering capacity and low water-soluble carbohydrates (WSC). This study investigated the impact of sodium diacetate (SDA) on alfalfa silage quality and aerobic stability. SDA was applied at four different rates to wilted alfalfa on a fresh basis: 0g/kg, 3g/kg, 5g/kg, and 7g/kg, and silages were ensiled in laboratory-scale silos for 45days, followed by 7days of aerobic exposure. A 16S rRNA gene sequencing assay using GenomeLab™ GeXP was performed to determine the relationship between dominant isolated lactic acid bacteria species and fermentation characteristics and aerobic stability on silage. The results showed that Lentilolactobacillus brevis, Pediococcus pentosaceus and Enterococcus faecium were the most prevalent bacteria when silos were opened, whereas Weissella paramesenteroides, Bacillus cereus, B. megaterium and Bacillus spp. were most prevalent bacteria after 7days of aerobic exposure. Dry matter, pH, and WSC content were not affected by SDA, but doses above 5g/kg induced a homofermentative process, which increased lactic acid concentration and lactic acid to acetic acid ratio, decreased yeast count during aerobic exposure, and improved aerobic stability. These findings offer useful information for optimizing SDA usage in silage, assuring improved quality and longer storage, and thereby improving animal husbandry and sustainable feed practices.

Effect of Almond (Prunus dulcis) Hull Addition to Alfalfa Silage on Silage Quality and In Vitro Digestibility

In this study, it was aimed to determine the effects of the addition of almond hull, which has no economic value and causes environmental pollution, to alfalfa silage as an easily soluble carbohydrate source on silage quality, fermentation characteristics and in vitro organic matter digestion (IVOMD). The groups were designed to contain 0% (control), 1%, 2%, 4% and 6% almond hull, respectively. When the IVOMD and metabolizable energy (ME) values of the silages were examined, increases were observed in all additive groups compared to the control group. When the pH, NH3-N/TN and carbon dioxide (CO2) values of the silages were examined, the highest values were determined in the control group, while the lowest pH, NH3-N/TN and CO2 values were determined in the silage group with 6% almond hull added. Although an increase was determined in all trial groups in terms of lactic acid (LA) and acetic acid (AA) values of silages compared to the control group, the highest values were determined in the group with 6% almond hull addition, and a decrease was determined due to the increase in almond hull in terms of butyric acid (BA) values. Yeast and mold values of the silages decreased due to the increase in almond hull compared to the control group. As a re- sult, it was determined that the addition of 6% almond hull as an easily soluble carbohydrate source had a positive effect on alfalfa silage quality and fermentation characteristics.

The Effect of Lyophilized and Frozen Natural Lactic Acid Bacteria on Alfalfa Silage Quality Prepared in Different Ways and Stored for Different Periods of Time

Within the scope of this study, it was aimed to determine the effect of the groups with the highest LAB numbers determined as a result of storage for one and three months on alfalfa silage quality by freezing fermented lactic acid bacteria (LAB) liquids prepared with different levels of sucrose addition (5-10%) and incubation (2 and 5 days) for different periods of time in deep freezer and by drying via lyophilization process according to the results obtained from the previous study.In the study, groups consisted of control, 2D5%STsL (lyophilized with TRIS (Ts) after 2 days incubation with 5% sucrose addition), 2D10%SDsL (lyophilized with DMSO (Ds) after 2 days incubation with 10% sucrose addition), 5D10%SDsL (DMSO (Ds) additive lyophilized after 5 days of incubation with 10% sucrose addition), and 5D5%STsD (TRIS (Ts) additive deep freezer after 5 days of incubation with 5% sucrose addition).In the study, LAB count, CO2, lactic acid (LA) content, acetic acid (AA) content, pH, NH3-N/TN, and butyric acid (BA) values were statistically significant between the groups at the end of the one-month storage period. Crude protein (CP), pH, LA, and BA values were found to be statistically significant between the groups at the end of the three-month storage period in the study.

Evaluation of the Usage of Wafer Waste as an Easily Soluble Carbohydrate Source in Alfalfa Silage

This study examined the addition of wafer waste as a readily soluble carbohydrate source to alfalfa silage for its impact on silage quality, fermentation characteristics, in vitro organic matter digestion, and in vitro CH4 values. Fresh alfalfa was ensiled with 0% wafer waste (Control), 1% wafer waste, 2% wafer waste, 4% wafer waste, and 6% wafer waste for 60 days. The differences between the groups in dry matter (DM), crude protein (CP), crude ash (CA), neutral detergent fiber (NDF), acid detergent fiber (ADF), metabolizable energy (ME), in vitro organic matter digestion (IVOMD), and in vitro CH4 values of silages were found to be statistically significant. In comparison to the control group, increases in IVOMD and ME values were seen in all additive-containing groups. Depending on the quantity of wafer waste, the pH, ammonia nitrogen (NH3-N/TN), and carbon dioxide (CO2) values of the silages declined. In the study, the highest amount of lactic acid occurred in the group with 6% wafer waste added. Propionic acid (PA) was detected only in the control group. Butyric acid (BA) values tended to decrease depending on the addition of wafer waste and were not found in the groups to which 4% and 6% wafer waste addition. Yeast and mold values of the silages decreased in parallel with the increase in the wafer waste rate. As a result, it was determined that adding wafer waste as an easily soluble carbohydrate source positively affected alfalfa silage quality and fermentation characteristics.

The Effect of Lactobacillus planturum YQM48 Inoculation on the Quality and Microbial Community Structure of Alfalfa Silage Cultured in Saline-Alkali Soil

Alfalfa cultivated in salt–alkali soil was used for fermentation, to which an inoculum of Lactobacillus plantarum YQM48 was added, to assess its effect on the feed quality and the microbial community structure of the fermented silage. A control was included without inoculum. The nutritional components, fermentation quality, pH, and microbial community of the silage were measured after 30 and 60 days of anaerobic fermentation. The results showed that after 30 and 60 days of fermentation in the presence of the inoculum, the content of water-soluble carbohydrates, crude protein content, and dry matter were all significantly higher than those of the control silage, the pH and butyric acid content were lower, and the content of lactic acid and acetic acid were higher (p &lt; 0.05 for all). There was no significant difference in pH and butyric acid content between 30 and 60 days of fermentation in the presence of the inoculum (p &gt; 0.05), while the lactic acid and acetic acid contents were significantly lower in the 60-day silage compared to the 30-day silage (p &lt; 0.05). Fermentation reduced the abundance of Cyanobacteria and Proteobacteria (the abundant phyla in the fresh alfalfa), while the abundance of Firmicutes increased, reaching 92.3% after 60 days of fermentation with inoculum. The dominant genus in that sample was Lactobacillus (70.0%), followed by Enterococcus (12.9%), while fermentation of 60 days without inoculum resulted in only 29.2% Lactobacillus, together with 27.8% Cyanobacteria, and 12.2% Enterococcus. In summary, the addition of L. plantarum YQM48 can improve the nutritional components and fermentation quality of alfalfa silage cultivated on a salt-alkali soil.

Effect of Adding Flaxseed Essential Oil in Alfalfa Ensiling Process on Ruminal Fermentation Kinetics

The experiment's purpose was to evaluate the effect of adding different levels of essential flaxseed oils (FEO) on the chemical composition and in vitro degradability of alfalfa silage. Treatments were alfalfa silage with no additive (control) or treated with 60 or 120 ml/kg DM of essential flaxseed oils (FEO60, FEO120, respectively). Whole plant alfalfa was ensiled for 60 d in triplicate laboratory-scale tubes. Dry matter (DM) content was more significant for FEO120 than control. Compared with the control, neutral detergent fiber (NDF) concentration was decreased in FEO120. Adding essential oils to the silage significantly decreased silage pH compared with untreated silage (P &amp;lt; .0001). Interestingly increased (DM and OM digestibility) for all the silages containing essential oil compared with untreated silage. The addition of flaxseed essential oil to alfalfa silage increased the rate of disappearance of organic matter (OM) and dry matter (DM) in all treatments compared to the control treatment. The degradability potential of alfalfa silage has increased in treatments containing FEO (120 mg/kg DM). In general, the obtained data show that the FEO had a positive effect on the quality of alfalfa silage and its nutritional characteristics.

Dry matter content and inoculant alter the metabolome and bacterial community of alfalfa ensiled at high temperature.

Alfalfa silage fermentation quality, metabolome, bacterial interactions, and successions as well as their predicted metabolic pathways were explored under different dry matter contents (DM) and lactic acid bacteria (LAB) inoculations. Silages were prepared from alfalfa with DM contents of 304 (LDM) and 433 (HDM) g/kg fresh weight and inoculated with Lactiplantibacillus plantarum (L. plantarum, LP), Pediococcus pentosaceus (P. pentosaceus, PP), or sterile water (control). The silages were stored at a simulated hot climate condition (35°C) and sampled at 0, 7, 14, 30, and 60 days of fermentation. The results revealed that HDM significantly improved the alfalfa silage quality and altered microbial community composition. The GC-TOF-MS analysis discovered 200 metabolites in both LDM and HDM alfalfa silage, mainly consisting of amino acids, carbohydrates, fatty acids, and alcohols. Compared with LP and control, PP-inoculated silages had increased concentrations of lactic acid (P < 0.05) and essential amino acids (threonine and tryptophan) as well as decreased pH, putrescine content, and amino acid metabolism. However, alfalfa silage inoculated with LP had higher proteolytic activities than control and PP-inoculated silage, as revealed by a higher concentration of ammonia nitrogen (NH3-N), and also upregulated amino acid and energy metabolism. HDM content and P. pentosaceus inoculation significantly altered the composition of alfalfa silage microbiota from 7 to 60 days of ensiling. Conclusively, these results indicated that inoculation with PP exhibited great potential in enhancing the fermentation of silage with LDM and HDM via altering the microbiome and metabolome of the ensiled alfalfa, which could help in understanding and improving the ensiling practices under hot climate conditions. KEY POINTS: • HDM improved fermentation quality and declined putrescine content of alfalfa silage • P. pentosaceus inoculation enhanced the fermentation quality of alfalfa silage • P. pentosaceus is an ideal inoculant for alfalfa silage under high temperature.

The Effect of Lactiplantibacillus plantarum ZZU203, Cellulase-Producing Bacillus methylotrophicus, and Their Combinations on Alfalfa Silage Quality and Bacterial Community

This study assessed the effects of Lactiplantibacillus plantarum (ZZU203), cellulase-producing Bacillus methylotrophicus (CB), or their combination (ZZU203_CB) on the fermentation parameters of alfalfa after 10 and 60 days of ensiling. Additionally, the bacterial community compositions were analyzed using absolute quantification 16S-seq (AQS). The results showed that CB silage displayed a higher lactic acid (LA) concentration at 10 d, a higher abundance of Lactobacillus, and lower abundance of Pediococcus, Enterococcus, and Weissella than those in the control (CK) silage. Compared with CK silage, the ZZU203 silage increased LA concentration, fructose and rhamnose concentrations, and the abundance of Lactobacillus, and decreased pH value, ammoniacal nitrogen, acetic acid, neutral detergent fiber and acid detergent fiber concentrations, and the abundance of Pediococcus, Enterococcus, Weissella, Hafnia, and Garciella after 60 days of ensiling. In addition, ZZU203 and ZZU203_CB silage had a similar silage quality and bacterial community, while the inoculation of ZZU203_CB significantly promoted LA accumulation and the numbers of Lactobacillus at 10 d compared with ZZU203 silage. Therefore, ZZU203 or a combination of ZZU203 and CB can be used as potential silage additives to improve the silage quality of alfalfa.

Effects of Bacillus coagulans and Lactobacillus plantarum on the Fermentation Characteristics, Microbial Community, and Functional Shifts during Alfalfa Silage Fermentation.

This study aimed to investigate the potential of Bacillus coagulans (BC) as an inoculant in alfalfa silage fermentation. Fresh alfalfa was harvested at a dry matter (DM) content of 329.60 g/kg fresh weight (FW), and inoculated without (CON) or with BC (1 × 106 CFU/g FW), Lactobacillus plantarum (LP, 1 × 106 CFU/g FW), and their combinations (LP+BC, 1 × 106 CFU/g FW, respectively). Samples were taken at 3, 7, 14, 30, and 60 d, with three replicates for each. The prolonged ensiling period resulted in a decrease in pH values and an increase in lactic acid (LA) concentrations in alfalfa silages. After 60 d of fermentation, the application of BC and LP decreased the pH values and increased LA concentrations in treated silages, especially when their combination was applied. Application of BC preserved more water-soluble carbohydrates (WSC), and further application of BC increased WSC in LP+BC-treated silage compared to LP-treated silage. There was no significant difference in the crude protein (CP) content between the CON and treated silages, however, the BC and LP treatments reduced the ammonia nitrogen (NH3-N) concentration, especially when their combination was applied. Additionally, the BC and LP-treated silages had lower neutral detergent fiber (NDF) and acid detergent fiber (ADF) when compared to the CON silage (p < 0.001). Inoculants also increased Lactobacillus abundance and decreased Enterococcus abundance after 60 d of fermentation. Spearman's rank correlation analysis revealed a positive correlation between LA concentration and Lactobacillus abundance. It was noteworthy that LP, BC, and their combination increased the relative abundances of carbohydrate metabolism, energy metabolism, cofactors, and vitamin metabolism, decreasing the relative abundances of amino acid metabolism and drug resistance: antimicrobial. Therefore, the inclusion of BC increased the fermentation quality of alfalfa silage, with the optimal combination being LP+BC. According to the findings, BC could be considered a viable bioresource for improving fermentation quality.

Effect of lactobacilli inoculation on protein and carbohydrate fractions, ensiling characteristics and bacterial community of alfalfa silage.

Alfalfa (Medicago sativa L.) silage is one of the major forages with high protein for ruminants. The objective of this study was to investigate the effects of lactobacilli inoculants on protein and carbohydrate fractions, ensiling characteristics and bacterial community of alfalfa silage. Wilted alfalfa (35% dry matter) was inoculated without (control) or with Lactobacillus coryniformis, Lactobacillus casei, Lactobacillus plantarum, and Lactobacillus pentosus and ensiled for 7, 15, and 60 days. Silage inoculated with L. pentosus was superior to L. coryniformis, L. casei, L. plantarum in improving the fermentation quality of alfalfa silage, as indicated by the lowest ammonia nitrogen content and silage pH during ensiling. There was minor difference in water soluble carbohydrates content among all silages, but L. pentosus inoculants was more efficient at using xylose to produce lactic acid, with lower xylose content and higher lactic acid content than the other inoculants. Compared with the control, L. pentosus inoculants did not affect true protein content of silage, but increased the proportions of buffer soluble protein and acid detergent soluble protein. The L. pentosus inoculants reduced the bacterial diversity In alfalfa silage with lower Shannon, Chao1, and Ace indices, and promoted relative abundance of lactobacillus and decreased the relative abundance of Pediococcus compared with the control. As well as L. pentosus inoculants up-regulated amino acid, carbohydrate, energy, terpenoids, and polypeptides metabolism, and promoted lactic acid fermentation process. In summary, the fermentation quality and nutrient preservation of alfalfa silage were efficiently improved by inoculated with L. pentosus.

The Effect of Apple (Malus Pumila) Additive on Alfalfa Silage Quality

Bu araştırmada, taze yoncaya %5 ve %10 oranında elma katılarak yapılan yonca silajının kalite parametreleri değerlendirildi. Bu amaçla, %5 oranında buğday samanı ilavesiyle kuru maddesi artırılan yoncaya iki farklı düzeyde Altın çekirdek elması ilave edilerek laboratuvar siloları hazırlandı. Kontrol grubu ve deneme grupları 10 tekerrürden oluşturuldu. 1 litrelik kavanozlarda hazırlanan silajlar 60 gün sonra açıldı. Silaj numunelerinde fiziksel ve kimyasal analizler yapıldı. Koku, dış görünüş ve renk değerlendirmesinde bütün silajlar “Orta kalite” olarak puan aldı. Yonca silajına elma ilavesinin kuru madde (KM), ham kül (HK), ham protein (HP), asit deterjan lif (ADF) ve nötral deterjan lif (NDF) içeriğine etkisinin kontrol grubuna kıyasla istatistiksel olarak önemli olmadığı tespit edildi. Silajların pH değerlerinin 5.46 – 5.72 arasında olduğu, ancak gruplar arasında önemli bir farklılık olmadığı tespit edildi. Silajlarda laktik asit (LA) düzeyinin %10 elma katkısı ile önemli derecede yükseldiği, asetik asit (AA) ve propiyonik asit (PA) düzeyinin önemli derecede düştüğü belirlendi (p

Effects of Bacteriocin-Producing Lactiplantibacillus plantarum on Fermentation, Dynamics of Bacterial Community, and Their Functional Shifts of Alfalfa Silage with Different Dry Matters

This study investigated the effects of two bacteriocin-producing Lactiplantibacillus plantarum strains on fermentation, bacterial communities, and their functions of alfalfa silage with two dry matter (DM) contents of 355 (moderate DM) and 428 (high DM) g/kg fresh weight. Before ensiling, alfalfa was treated with (1) distilled water (control), (2) the commercial strain L. plantarum MTD/1, (3) bacteriocin-producing L. plantarum ATCC14917, and (4) bacteriocin-producing L. plantarum LP1-4, and ensiled for 3 d, 7 d, 14 d, 60 d, and 90 d, respectively. Application of ATCC14917 promoted lactic acid production in the moderate DM silage at the early fermentation stage (3 d). Silages treated with ATCC14917 and LP1-4 showed lower DM losses and non-protein nitrogen concentrations versus the control or MDT/1-treated silage (p &lt; 0.05). During fermentation, a high proportion of Weissella cibaria was observed in the silages with high DM content from 3 to 60 d of ensiling, and the functions of carbohydrate and amino acid metabolisms of silage bacterial community were decreased by ATCC14917 before 60 d of ensiling. In addition, ATCC14917 also inhibited the growth of Aerococcus and Enterobacter in silage. Therefore, the bacteriocin-producing L. plantarum ATCC14917 has a great potential to improve alfalfa silage quality, nutritive value, and safety as well.

Effect of Storage Period on the Fermentation Profile and Bacterial Community of Silage Prepared with Alfalfa, Whole-Plant Corn and Their Mixture

This study aimed to investigate the impact of storage time on the bacterial community and fermentation profile of silage prepared with alfalfa, whole-plant corn, and their mixture. Fresh alfalfa and whole-plant corn were chopped and combined in fresh weight ratios of 1:0 (alfalfa, control), 0.8:0.2 (M1), 0.6:0.4 (M2), and 0:1 (corn). Three silos of each treatment were analyzed after 30, 60, and 90 d of storage. With storage time, pH, acetic acid, propionic acid, butyric acid, and ammonia nitrogen levels increased in alfalfa silage (p &lt; 0.01), whereas lactic acid level decreased (p &lt; 0.01). Compared to alfalfa silage, M1, M2, and corn silages were better fermented and more stable during storage. The dominant bacteria in M1, M2, and corn silages shifted significantly from L. plantarum, L. buchneri, and L. brevis to L. acetotolerans and L. buchneri during 30 to 60–90 d of storage, and storage time decreased the bacterial diversity of these silages. In conclusion, storage time significantly decreased the fermentation quality of alfalfa silage and remarkably optimized the bacterial community structure of well-fermented M1, M2, and corn silages. Alfalfa should be ensiled with at least 20% whole-plant corn to improve silage fermentation quality and storage stability.