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

Abstract

Barley 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.

Effects of Various Additives on Fermentation, Aerobic Stability and Volatile Organic Compounds in Whole-Crop Rye Silage

“…However, others detected no effect of dual-purpose inoculants containing Lactobacillus buchneri and homofermentative species on DM losses in whole-crop barley silage [12,48], whereas Romero et al [49] reported reduced losses in whole-crop oat silage, substantiating our results on WCR silage. The observed differences between studies regarding the additive effect on DM losses may be explained by differences in DM affecting the fermentation intensity [13], by different storage length and conditions (strict anaerobic storage vs. storage with repeated air ingress), and by variation in the epiphytic bacterial and fungal microbiome between cereal species [50], and even between varieties within species [51]. It is worthwhile mentioning here that, based on the assessment of a selected contrast (p < 0.01) comparing the Lactobacillus buchneri-containing inoculants LAB he and LAB heho (mean DM loss: 5.1%) with the chemical additives NHS and BSP (mean DM loss: 4.0%), our data confirm previous observations on a consistently larger magnitude of the effect by chemical additives [18,19].…”

Effects of sugarcane variety and nitrogen application level on the quality and aerobic stability of sugarcane tops silage

“…(2022) , who reported that after 12 days of aerobic exposure, the richness and diversity of fungal community decreased in whole-crop wheat silage. Meanwhile, the richness of the fungal community also decreased in barley silage ( Nair et al., 2019 ). The reason for this might be that the proliferation of acetic acid bacteria on aerobic exposure, which has an inhibitory effect on fungi ( Driehuis and Van Wikselaar, 1996 ).…”

Effects of inoculation of corn silage with Lactobacillus hilgardii and Lactobacillus buchneri on silage quality, aerobic stability, nutrient digestibility, and growth performance of growing beef cattle

“…This response was likely due to lower residual WSC and the higher concentration of AC in INOC inhibiting the growth of yeast. The composition of terminal silage has a major impact on the aerobic stability of silages (Nair et al, 2019a). Greater amounts of residual WSC can serve as a substrate for spoilage microorganisms during AE (Addah et al, 2012).…”