Effect on the ensilage performance and microbial community of adding Neolamarckia cadamba leaves to corn stalks

Abstract

To comprehensively evaluate the fermentation performance and microbial community of corn stalks (CS) silage mixed with Neolamarckia cadamba leaves (NCL), CS were ensiled with four levels (0%, 10%, 30% and 50% of fresh weight) of NCL for 1, 7, 14, 30, 60 days in two trials. The results showed that all silages were well preserved with low pH (3.60-3.88) and ammonia nitrogen content (0.08-0.19% DM). The silage samples with NCL displayed lower (P < 0.05) acetic acid, propionic acid and ammonia nitrogen contents and lactic acid bacteria population during ensiling than control silages (100% CS). The addition of NCL also influenced the distribution of bacterial and fungal communities. Fungal diversity (Shannon's indices were 5.15-5.48 and 2.85-4.27 in trial 1 and trial 2 respectively) increased while the relative abundances of Lactobacillus, Leuconostocs, Acetobacter and two moulds (Aspergillus and Fusarium) decreased after added NCL. In summary, mixing NCL is a promising effective approach to preserve protein of CS silage and inhibit the growth of undesirable bacteria and mould, thus to improve the forage quality to some extent.

Fermentation Quality and Microbial Community of Corn Stover or Rice Straw Silage Mixed with Soybean Curd Residue

“…Ensiling is a common preservation method for straw which can prolong its storage time and provide fodder for ruminants throughout the year. However, CS and RS contain low levels of crude protein and digestibility as well as prominent levels of lignin, making them poor candidates for fermentation alone which would cause rapid protein breakdown and high ammonia production, making it difficult to ensure feed quality [ 7 , 8 ]. However, several studies have shown that mixed ensiling could improve silage quality and promote the stability of the fermentation process compared with sole fermentation [ 9 , 10 ].…”

Ensiling Characteristics, In Vitro Rumen Fermentation Patterns, Feed Degradability, and Methane and Ammonia Production of Berseem (Trifolium alexandrinum L.) Co-Ensiled with Artichoke Bracts (Cynara cardunculus L.)

“…Our results indicated that the highest decline of pH values is consistent with lactic acid observed during the first 30 days of ensiling for all ensiled forages, which is similar to that reported by Monllor et al [53], who reported that the pH value of artichoke byproducts declined during the first 7 days of ensiling with increased lactic acid concentration. It is possible that artichoke increased the growth of heterofermentative lactic acid bacteria (e.g., Weissella, Lactococci, Leuconostocs, Pediococcus, and Enterococci) at the initial period of ensiling and then declined with ensiling time progression [55]. The lack of growth of heterofermentative lactic acid bacteria may result from the decreased polyphenol content of artichoke bracts at the end of ensiling.…”

Valorization of crop residues and animal wastes: Anaerobic co-digestion technology

“…Heterofermentative LAB, on the other hand, produce ethanol, lactic acid, and acetic acid, thereby reducing the pH value to approximately 4.0. This low pH inhibits the growth of deleterious yeasts and microbes [ 172 , 174 ]. By maintaining anaerobic conditions at a low pH, the majority of microorganisms in the second phase gradually decrease, resulting in stable silage dominated by lactic acid bacteria until the feed-out period or aerobic spoilage phase.…”