Inoculation of corn silage with Lactobacillus plantarum and Bacillus subtilis associated with amylolytic enzyme supply at feeding. 1. Feed intake, apparent digestibility, and microbial protein synthesis in wethers

Abstract

The current study aimed to investigate the effects of corn silage inoculation and dietary supplementation with amylolytic enzymes, and their interactions, on feed intake, apparent digestibility, and microbial protein synthesis in wethers. Whole-crop corn forage was ensiled either with water (untreated) or with Lactobacillus plantarum MA 18/5U at 1 × 10 5 cfu/g fresh forage combined with Bacillus subtilis AT553098 at 1 × 10 5 cfu/g fresh forage (inoculated). Eight ruminally cannulated Dorper × Santa Inês crossbred wethers were used in a double 4 × 4 Latin square design. Wethers were assigned to one of four diets, as follows: 1) untreated corn silage with no amylolytic enzyme supply (US-NE); 2) untreated corn silage with amylolytic enzyme supply (US-WE); 3) inoculated corn silage with no amylolytic enzyme supply (IS-NE); and 4) inoculated corn silage with amylolytic enzyme supply (IS-WE). α-Amylase (602 dextrinizing units/kg of dry matter (DM)) was supplied to the wethers at total mixed ration delivery. Dietary supplementation with amylolytic enzyme increased (P = 0.045) DM and starch (P = 0.014) intake in wethers fed the US diet (+245 and +136 g/d, respectively), but not in those fed the IS diet. Inoculation of corn silage (P = 0.026) improved organic matter (OM), crude protein (CP), neutral detergent fiber (aNDFom), and gross energy (GE) digestibility by 5.3%, 11.5%, 25.8%, and 7.1%, respectively. Likewise, enzyme supply increased (P = 0.042) the apparent digestibility of DM, OM, CP, aNDFom, and GE by 5.1%, 4.7%, 9.4%, 20.7%, and 6.2%, respectively. Enzyme supply increased the molar proportion of propionic acid (P = 0.002; 24.1 vs. 19.6 mM / 100 mM) in wethers fed the US diet, but not in those fed the IS diet. Enzyme supply decreased microbial N synthesis (P = 0.025; 6.33 vs. 8.05 g/d) when the wethers were fed the IS diet, but not the US diet. In conclusion, despite the improved OM digestibility, dietary supplementation

Inoculation of corn silage with Lactobacillus plantarum and Bacillus subtilis associated with amylolytic enzyme supply at feeding. 2. Growth performance and carcass and meat traits of lambs

“…Ruminal degradation of amylose and amylopectin into compounds of lower molecular weights could increase total VFA concentrations, resulting in increased FA synthesis and subsequent modifications in the FA profiles of the meat due to changes in VFA molar proportion (Church, 1993). However, in our study with wethers (Lara et al, 2018), enzyme supplementation had no effect on total VFA concentrations, whereas propionate was altered by the interaction between inoculation and enzyme supplementation, and thus no clear patterns have emerged. This explains the lack of response of FA composition to enzyme supplementation.…”

“…Notably, the results from the literature regarding the effectiveness of amylolytic enzyme supplementation are highly inconsistent, and enhanced growth performance may not be expected in most cases. Furthermore, it is worth noting that the diets used in this study had increased total-tract starch digestibility (> 96%) when fed to wethers (Lara et al, 2018). In this regard, it is unlikely that small improvements in starch digestibility caused by amylase supplementation may result in enhanced feed intake and growth performance.…”

“…Silage was obtained by sampling from six locations from the feeding face of each silo (two each from the lower and upper areas, and two from the center) and bulked into a single sample on each sampling day. Details about the chemical compositions of both the untreated and inoculated corn silages are presented in Lara et al (2018). The DM of ingredients measured weekly was used to adjust the proportion of ingredients in the TMRs.…”

Physical-Chemical Composition, Fatty Acid Profile and Sensory Attributes of Meat of Lambs Fed With Saccharine Sorghum Silage

“…The mean values of lamb meat tenderness found in the present study (3.33 kgf) are classified as soft (Tatum, Smith, & Belk, 2000). Similar result was reported by Lara, Bragiato, Rabelo, Messana, & Reis (2018), who found mean of 3.00 kgf when evaluating the meat quality of lambs fed with maize silage.…”

“…According to Madruga, Sousa, Rosales, Cunha, & Ramos (2005), sheep meat chemical composition consists, on average, of 75% moisture, 19% protein, 4% fat and 1% mineral matter, with possible variations in these levels depending on the age, genotype, sex, castration, pre and post-slaughter management and diet of the animal (Tshabalala, Strydom, Webb, & De Kock, 2003). He, Wu, Wang, Meng, & Zhou (2018), Campos et al (2017 and Lara et al (2018) found no differences in the chemical composition of lamb meat receiving different silages in their diets. These are similar results to those found in the present study, in which only the fat content was higher (3.23%) than those found by those previous authors.…”