Silage additives improve fermentation quality, aerobic stability and rumen degradation in mixed silage composed of amaranth and corn straw

Abstract

The objective of this research was to investigate effects of different additives on the fermentation quality, aerobic stability and rumen degradation of mixed silage composed of amaranth and corn straw. The mixture ratio of amaranth to corn straw was 78%: 22%. Three additives were selected in this study and five groups were as follows: control group (CON, without additive), lactic acid bacteria group (LAB, 5 mg/kg, Lactobacillus plantarum ≥ 1.6×1010 CFU/g and L. buchneri ≥ 4.0×109 CFU/g), glucose group (GLU, 30 g/kg), cellulase group (CEL, 2 mg/kg) and lactic acid bacteria, glucose and cellulase group (LGC, added at the same levels as in individual group). The period of ensiling was 60 days. Fermentation quality, chemical composition and aerobic stability of mixed silage were analyzed. Four cows with permanent ruminal fistula were selected as experimental animals. Nylon bag technique was used to study rumen degradation characteristic of dry matter (DM), crude protein (CP), neutral detergent fiber (NDF) and acid detergent fiber (ADF) of mixed silage. Compared with CON group, the addition of different silage additives could improve mixed silage quality of amaranth and corn straw to some extent. Combining three additives significantly increased (P < 0.05) the DM, CP and lactic acid contents, whereas decreased (P < 0.05) the ADF and NDF contents as well as pH and ammonia nitrogen/total nitrogen. Moreover, the aerobic stability and rumen degradation of DM, CP and NDF were significantly improved (P < 0.05) in LGC group when compared to other groups. In conclusion, the combined addition of lactic acid bacteria, glucose and cellulase increased DM, CP and lactic acid contents as well as lactic acid bacteria count, decreased NDF and ADF contents and aerobic bacteria and mold counts, improved aerobic stability and rumen degradation of amaranth and corn straw mixed silage.

Utilisation of Lactiplantibacillus plantarum and propionic acid to improve silage quality of amaranth before and after wilting: fermentation quality, microbial communities, and their metabolic pathway

“…By the action of microorganisms, WSC are depleted and degraded into organic acids. However, amaranth did not have a high WSC content, and the low number of LAB attached to the raw material does not allow for the production of sufficient LA to lower the pH of the silage (Ma et al, 2023), which is compatible with the results of high pH and low LA content in the present study. In addition, inoculation with L. plantarum promoted homofermentation and prevents organic degradation caused by insufficient LA production (Ren et al, 2020), which is conducive to reducing nutrient losses.…”

Assessing Fermentation Quality, Aerobic Stability, In Vitro Digestibility, and Rumen Degradation Characteristics of Silages Mixed with Sweet Sorghum and Aerial Parts of Licorice

“…Due to the high carbohydrate content in sweet sorghum, it can provide energy for rumen microorganisms. Ma et al (2023) have shown that adding lactic acid bacteria additive to mixed silage of amaranth and corn straw can effectively improve the degradation of dry matter [64]. Microbial fermentation of sugars and organic acids in crops releases gases such as carbon dioxide and hydrogen, which leads to dry matter loss [57].…”

The Effects of Lactobacillus Plantarum and Cellulase on Mixed Silages of Amaranthus Hypochondriacus and Corn Meal: Fermentation Characteristics, Nutritional Value and Aerobic Stability

“…Therefore, aerobic stability is an important factor affecting the nutritional quality and subsequent feeding value of silage in ruminants [29]. Aerobic microorganisms metabolize and consume nutrients, and a change in silage temperature is usually used as an important parameter to evaluate the aerobic stability of silage [41].…”