Effects of Lactic Acid Bacteria Additives on Fatty Acids, Amino Acids and Antioxidant Capacity of Leymus chinensis Silage during Aerobic Exposure

Abstract

During aerobic exposure of silage, the fatty acid and amino acid composition may alter the quality and palatability, resulting in economic losses in livestock production. The objective of this study was to evaluate the effects of Lactiplantibacillus plantarum (LP), Lenti Lentilactobacillus buchneri (LB), and a mixture of LP and LB (PB) on the fatty acids, amino acids, and antioxidant capacity of Leymus chinensis silage during aerobic exposure. The lactic acid bacteria were added at 1 × 106 CFU/g. The silage treatments were opened after 60 days of fermentation, and sampled on days 0, 4, and 8 of aerobic exposure. The LB group had higher total fatty acid and polyunsaturated fatty acid content, and less decrease in amino acid content and antioxidant capacity, while the LP group had a higher monounsaturated fatty acid content but a larger decrease in all indicators after exposure. Correlation analysis showed that Lactobacillus, Cryptococcus, Penicillium, and Thermoascus were more correlated with fatty acid changes, and that Lactobacillus, Actinomyces, Clostridium, and Penicillium were more correlated with amino acid changes. In conclusion, Lentilactobacillus buchneri could effectively improve the antioxidant capacity and fatty acid and amino acid contents of Leymus chinensis silage during aerobic exposure, while Lactiplantibacillus plantarum could effectively improve the content of each index of Leymus chinensis silage at opening, but deterioration was faster during aerobic exposure.

Chemical characteristics, antioxidant capacity, bacterial community, and metabolite composition of mulberry silage ensiling with lactic acid bacteria

“…The activity of lipoxygenases was highly sensitive to pH, with an optimum pH of 6.5, and it showed activity to pH within the range of 4.5 to 8.0 (Aanangi et al, 2016 ). In the present study, the LP_PP_SB-treated group exhibited the lowest pH (4.26), which could inhibit lipoxygenase activity more effectively than other treated groups and the control group (pH 4.44–5.30), resulting in the production of more PUFA content, which is consistent with the findings of a previous study (Liu et al, 2023 ). However, the results of a previous study were contrary to our results; inoculants of Lactobacillus buchneri or L. plantarum decrease the content of PUFAs as LABs have the ability to promote the biohydrogenation of fatty acids (Liu et al, 2018 ).…”

Bacillus velezensis promotes the proliferation of lactic acid bacteria and influences the fermentation quality of whole-plant corn silage

“…Meanwhile, the ammonia nitrogen content in the LP group was also lower than that in CK, demonstrating that the LP used in this experiment has the ability to inhibit aerobic spoilage of corn silage and reduce protein decomposition and further confirming why LP can improve aerobic stability. Soluble sugars are one of the major components of plant silage fermentation ( Liu et al., 2023 ). In the present study, the soluble sugar content in silage feed inoculated with BV and LP was higher than that in CK.…”

Effects of Lentilactobacillus buchneri and chemical additives on fermentation profile, chemical composition, and nutrient digestibility of high-moisture corn silage

“…High-moisture corn silage had low proportions of n-3 fatty acids, and although the additives exhibited differential effects between the two hybrids during fermentation, their effect was generally small. Previous studies have shown that field wilting ( 41 ), fermentation temperature ( 42 ), and additives ( 43 , 44 ) can all impact n-3 fatty acids in silage. Additionally, Li et al ( 45 ) reported that three strains of L. plantarum had differential effects on the fatty acid profile of alfalfa silage.…”