The effects of stage of maturity and lactic acid bacteria inoculants on the ensiling characteristics, aerobic stability and in vitro digestibility of whole‐crop oat silages

Jia, Tingting; Wang, Bing; Yu, Zhu; Wu, Zhaohai

doi:10.1111/grs.12285

Cited by 16 publications

(17 citation statements)

References 34 publications

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“…As shown in Table 1 , the DM content of fresh oat was 23.70%, which was similar to the report by Jia et al and Gomes et al [ 10 , 24 ]. The contents of CP, ADF, and NDF were 13.25, 32.80 and 49.64% of DM, respectively.…”

Section: Resultssupporting

confidence: 89%

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Impacts of Low Temperature and Ensiling Period on the Bacterial Community of Oat Silage by SMRT

Chen

Wang

et al. 2021

Microorganisms

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The objective of this study was to investigate how storage temperatures influence the bacterial community of oat silage during the ensiling process via PacBio single molecule, real-time sequencing technology (SMRT). Forage oat was ensiled at four different temperatures (5 °C, 10 °C, 15 °C, and 25 °C) and ensiling days (7, 14, 30, and 60 days). With the rise in storage temperature, the lactic acid content showed an increased trend. Acetic acid production was observed highest in silage fermented at 5 °C compared with other treatments, and Enterococcus mundtii was also the dominant bacterial species. Lactiplantibacillus pentosus and Loigolactobacillus rennini were exclusively detected in silages at 10 °C, 15 °C, and 25 °C, and dominated the fermentation after 60 days of ensiling at 10 °C and 25 °C, respectively. In addition, L. pentosus, L. rennini, and E. mundtii may be related to changes in the fermentation products due to the differences in ensiling temperature. In conclusion, results of this study improve our understanding of the complicated microbial composition underlying silage fermentation at low temperatures, which might contribute to target-based regulation methods for enhancing silage quality and developing new inoculants.

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Section: Resultssupporting

confidence: 89%

“…Ensiling has been an important way for preserving fresh oat for a long period in the world [ 10 ]. In the last decades, the planting area of oat has expanded toward to north regions in China, where the daily mean temperature ranges from 0 °C to 15 °C.…”

Section: Introductionmentioning

confidence: 99%

Impacts of Low Temperature and Ensiling Period on the Bacterial Community of Oat Silage by SMRT

Chen

Wang

et al. 2021

Microorganisms

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“…However, lactic acid is not the only factor influencing the pH. The work of Jia et al (2020) showed that the lactic acid content and pH of oat silage made from the boot stage with a lower DM content were higher than that made from the filling stage. In the present work, HS had low DM content and high buffering capacity, more acid molecules are needed to reduce its pH value when ensiling.…”

Section: Effects Of Microbial and Chemical Factors On Fermentation Qu...mentioning

confidence: 99%

“…The work of Garnsworthy and Stokes (2009) showed that the quality of oat silage varied with its growth stages. And previous work focused more on the determination of forage chemical component changes with harvest stages (Jia et al, 2020). As another major factor affecting silage quality, the epiphytic microbial community structure of oat at different growth stages has not been studied.…”

Section: Introductionmentioning

confidence: 99%

Separating the chemical and microbial factors of oat harvested at two growth stages to determine the main factor on silage fermentation

Yin

Zhao

Wang

et al. 2022

Journal of Applied Microbiology

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Aims This work evaluated the effects of epiphytic microbiota and chemical components on fermentation quality and microbial community of ensiled oat. Methods and Results Oat harvested at the heading stage (HS) and the milk stage (MS) was sterilized by gamma‐ray irradiation and inoculated as the following: (1) HS epiphytic microbiota + sterilized HS (H‐H); (2) MS epiphytic microbiota + sterilized HS (M‐H); (3) MS epiphytic microbiota + sterilized MS (M‐M); and (4) HS epiphytic microbiota + sterilized MS (H‐M). After 60‐day fermentation, silages inoculated with the epiphytic microbiota of HS had higher acetic acid content than those inoculated with MS. Silage made from sterilized MS had lower pH, ammonia nitrogen and butyric acid contents and higher dry matter, water‐soluble carbohydrates and lactic acid contents than that made from sterilized HS. The microbial communities of oat silages were similar, and they were mainly Lactobacillus. Conclusions The chemical component rather than the epiphytic microbiota at harvest exerted more effects on oat silages. Significance and Impact of the Study This work reveals the different effects of chemical and microbial factors on the fermentation of silage, which is instructive for us to produce quality silage.

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“…However, significant amounts of nutrients are lost from alfalfa in the drying and storage process (Saruhan & Demirel, 2018). Production of alfalfa silage is attracting increasing attention (Jia et al, 2021), but it is difficult to ensile owing to its high protein level and buffering capacity and low water-soluble carbohydrate content. Therefore, additives must be used during ensiling.…”

Section: Introductionmentioning

confidence: 99%

Essential oil and apple pomace affect fermentation and aerobic stability of alfalfa silage

Besharati¹,

Palangi²,

Ghozalpour³

et al. 2021

SA J. An. Sci.

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This study assessed the effects of the additions of an essential oil (EO), composed of ricinoleic acid, cardol, cardanol, and apple pomace, on fermentation quality and aerobic stability of alfalfa silages. The experimental treatments consisted of T1) alfalfa (control), T2) alfalfa with EO, T3) alfalfa (75%) with apple pomace (25%), T4) alfalfa (75%) with apple pomace (25%) and EO, T5) alfalfa (50%) with apple pomace (50%), T6) alfalfa (50%) with apple pomace (50%) and EO, T7) alfalfa (25%) with apple pomace (75%), and T8) alfalfa (25%) with apple pomace (75%) and EO. The addition of apple pomace decreased the silage pH compared with the control (P <0.01). Apple pomace at 25% level increased the total volatile fatty acid (iVFA) content (P <0.05). Essential oil (EO) decreased tVFA and increased dry matter (DM) content 90 days after ensiling (P <0.01). Apple pomace decreased ammonia (N-NH3), crude protein (CP), and crude ash (CA) content and increased the amounts of neutral detergent fibre (NDF) and acid detergent fibre (ADF) (P <0.01). Essential oil and apple pomace (level 75%) increased effective digestibility (P <0.05). Apple pomace decreased aerobic stability and the addition of EO increased aerobic stability (P <0.05). Thus, use of apple pomace as a source of fermentable carbohydrate and/or the addition of EO in the preparation of high-quality alfalfa silage is recommended to offset its high buffering capacity and low carbohydrate content.

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The effects of stage of maturity and lactic acid bacteria inoculants on the ensiling characteristics, aerobic stability and in vitro digestibility of whole‐crop oat silages

Cited by 16 publications

References 34 publications

Impacts of Low Temperature and Ensiling Period on the Bacterial Community of Oat Silage by SMRT

Impacts of Low Temperature and Ensiling Period on the Bacterial Community of Oat Silage by SMRT

Separating the chemical and microbial factors of oat harvested at two growth stages to determine the main factor on silage fermentation

Essential oil and apple pomace affect fermentation and aerobic stability of alfalfa silage

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