Fermentation Parameters, Amino Acids Profile, Biogenic Amines Formation, and Bacterial Community of Ensiled Stylo Treated with Formic Acid or Sugar
Abstract
:Simple Summary
Abstract
1. Introduction
2. Materials and Methods
2.1. Silage Preparation
2.2. Fermentation Parameters Analysis
2.3. Amino Acids Analysis
2.4. Biogenic Amines Analysis
2.5. Bacterial Community Analysis
2.6. Statistical Analysis
3. Results
3.1. Chemical Characteristics of Stylo Prior to Ensiling
3.2. Fermentation Parameters of Stylo Silage
3.3. Amino Acids Profile of Fresh and Ensiled Stylo
3.4. Biogenic Amines Formation of Fresh and Ensiled Stylo
3.5. Bacterial Community of Stylo Silage
3.6. Correlations between Biogenic Amines and Fermentation Parameters, Amino Acids, and Bacteria
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Item 1 | Fresh Stylo | Standard Deviation |
---|---|---|
DM, g/kg fresh weight | 248 | 10.08 |
WSC, g/kg DM | 21.5 | 0.64 |
pH | 5.47 | 0.05 |
CP, g/kg DM | 132 | 0.19 |
NDF, g/kg DM | 595 | 4.94 |
ADF, g/kg DM | 445 | 8.31 |
TN, g/kg DM | 21.1 | 0.03 |
NPN, g/kg TN | 125 | 10.28 |
Peptide-N, g/kg TN | 106 | 8.49 |
FAA-N, g/kg TN | 16.3 | 5.46 |
Ammonia-N, g/kg TN | 3.00 | 1.37 |
Item 1 | Treatment 2 | SEM 3 | p-Value | ||
---|---|---|---|---|---|
CK | FA | SU | |||
pH | 4.87 a | 4.15 b | 3.98 c | 0.14 | <0.0001 |
LA, g/kg DM | 12.8 b | 0.99 c | 57.0 a | 8.52 | <0.0001 |
AA, g/kg DM | 14.5 b | 43.8 a | 11.7 c | 5.15 | <0.0001 |
LA to AA | 0.89 b | 0.02 c | 4.88 a | 0.75 | <0.0001 |
PA, g/kg DM | 5.67 b | 31.4 a | 0.00 c | 4.85 | <0.0001 |
BA, g/kg DM | 16.1 a | 0.00 b | 0.00 b | 2.73 | <0.0001 |
Ammonia-N, g/kg TN | 80.4 a | 6.80 c | 33.5 b | 4.19 | <0.0001 |
V-score | 59.5 c | 90.0 b | 99.3 a | 6.06 | <0.0001 |
DM, g/kg fresh weight | 243 c | 259 a | 249 b | 2.59 | 0.0018 |
WSC, g/kg DM | 10.1 c | 23.5 a | 14.3 b | 1.98 | <0.0001 |
CP, g/kg DM | 129 | 130 | 125 | 1.82 | 0.4792 |
NDF, g/kg DM | 578 | 561 | 548 | 9.27 | 0.459 |
ADF, g/kg DM | 450 | 419 | 415 | 7.36 | 0.0968 |
TN, g/kg DM | 20.6 | 20.9 | 19.9 | 0.31 | 0.4663 |
NPN, g/kg TN | 624 a | 329 b | 374 b | 17.75 | <0.0001 |
Peptide-N, g/kg TN | 457 a | 291 b | 271 b | 10.58 | 0.002 |
FAA-N, g/kg TN | 86.6 a | 31.0 c | 69.2 b | 6.75 | 0.002 |
Item | Fresh Stylo | Treatment 1 | SEM 2 | p-Value | ||
---|---|---|---|---|---|---|
CK | FA | SU | ||||
Essential amino acids | ||||||
Lysine | 295 | 421 b | 353 b | 685 a | 55.21 | 0.0043 |
Methionine | 70.6 | 357 a | 69.8 c | 213 b | 41.98 | <0.0001 |
Tryptophan | 122 | 456 a | 78.5 c | 217 b | 55.38 | <0.0001 |
Valine | 233 | 1359 a | 301 c | 833 b | 155.06 | <0.0001 |
Phenylalanine | 324 | 1548 a | 437 c | 1049 b | 161.78 | <0.0001 |
Leucine | 499 | 2138 a | 613 c | 1547 b | 226.25 | <0.0001 |
Isoleucine | 191 | 1209 a | 251 c | 732 b | 140.22 | <0.0001 |
Threonine | 251 | 620 b | 297 c | 854 a | 81.79 | <0.0001 |
Non-essential amino acids | ||||||
Histidine | 63.6 | 470 a | 135 c | 359 b | 50.1 | <0.0001 |
Serine | 379 | 41.4 c | 423 b | 845 a | 121.26 | 0.0006 |
Asparagine | 2226 | 743 b | 1756 a | 1748 a | 174.51 | 0.0004 |
Glutamine | 1122 | 999 a | 348 b | 454 b | 102.34 | <0.0001 |
Arginine | 641 | 41.0 c | 800 a | 250 b | 113.6 | <0.0001 |
Glycine | 146 | 1358 a | 243 c | 765 b | 162.32 | <0.0001 |
Aspartic acid | 365 | 1712 a | 664 b | 1512 a | 168.44 | 0.0008 |
Glutamic acid | 376 | 796 a | 547 b | 925 a | 59.63 | 0.0023 |
Alanine | 491 | 2510 a | 556 c | 1417 b | 290.04 | 0.0001 |
Proline | 305 | 1386 a | 422 c | 823 b | 142.45 | <0.0001 |
Cystine | 0.00 | 0.00 | 0.00 | 0.00 | - | - |
Tyrosine | 202 | 1136 a | 357 c | 969 b | 119.79 | <0.0001 |
Ornithine | 7.63 | 276 b | 17.9 c | 512 a | 72.54 | <0.0001 |
γ-Aminobutyric acid | 202 | 1177 a | 260 c | 714 b | 137.01 | 0.0003 |
D-α-Aminobutyric acid | 3.19 | 310 a | 2.45 c | 5.87 b | 54.12 | 0.0015 |
4-Hydroxy-L-Proline | 16.6 | 38.9 a | 18.9 c | 24.3 b | 3.02 | <0.0001 |
Total amino acid | 8530 | 21,102 a | 8951 c | 17,452 b | 1804.45 | 0.0001 |
Item | Fresh Stylo | Treatment 1 | SEM 2 | p-Value | ||
---|---|---|---|---|---|---|
CK | FA | SU | ||||
Putrescine | 125 | 321 a | 150 b | 140 b | 29.59 | <0.0001 |
Cadaverine | 9.26 | 384 a | 21.4 c | 144 b | 53.59 | <0.0001 |
Tyramine | 8.39 | 127 a | 8.68 b | 11.0 b | 19.66 | <0.0001 |
Spermidine | 39.4 | 16.7 c | 35.9 a | 28.1 b | 2.86 | 0.0001 |
Spermine | 14.0 | 4.06 c | 6.87 a | 5.48 b | 0.43 | 0.0017 |
Tryptamine | 1.67 | 4.88 a | 0.48 b | 0.29 b | 0.75 | <0.0001 |
Phenylethylamine | 1.89 | 4.17 a | 1.53 c | 2.32 b | 0.4 | <0.0001 |
Histamine | 0.00 | 4.15 a | 0.19 b | 0.00 b | 0.73 | 0.0026 |
Total biogenic amine | 199 | 866 a | 225 c | 331 b | 98.03 | <0.0001 |
Item | Treatment 1 | SEM 2 | p-Value | ||
---|---|---|---|---|---|
CK | FA | SU | |||
Lactiplantibacillus plantarum | 16.3 b | 4.17 c | 90.6 a | 13.6 | <0.0001 |
Hungatella xylanolytica | 0.00 b | 73.6 a | 0.01 b | 12.57 | 0.0001 |
Clostridium pabulibutyricum | 31.2 a | 0.24 b | 0.00 b | 5.4 | 0.0005 |
Weissella cibaria | 24.1 a | 0.50 b | 1.60 b | 3.88 | <0.0001 |
Weissella paramesenteroides | 11.8 a | 0.31 b | 0.51 b | 1.91 | <0.0001 |
Enterococcus sp. CR Ec1 | 0.52 | 7.84 | 0.00 | 1.88 | 0.1636 |
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Mao, K.; Franco, M.; Xu, Y.; Chai, H.; Wang, J.; Huang, S.; Wang, Z.; Xun, W.; Liang, Z.; Yu, Z.; et al. Fermentation Parameters, Amino Acids Profile, Biogenic Amines Formation, and Bacterial Community of Ensiled Stylo Treated with Formic Acid or Sugar. Animals 2024, 14, 2397. https://doi.org/10.3390/ani14162397
Mao K, Franco M, Xu Y, Chai H, Wang J, Huang S, Wang Z, Xun W, Liang Z, Yu Z, et al. Fermentation Parameters, Amino Acids Profile, Biogenic Amines Formation, and Bacterial Community of Ensiled Stylo Treated with Formic Acid or Sugar. Animals. 2024; 14(16):2397. https://doi.org/10.3390/ani14162397
Chicago/Turabian StyleMao, Kai, Marcia Franco, Yi Xu, Huan Chai, Jian Wang, Shuai Huang, Zhiyong Wang, Wenjuan Xun, Zuoxiang Liang, Zhu Yu, and et al. 2024. "Fermentation Parameters, Amino Acids Profile, Biogenic Amines Formation, and Bacterial Community of Ensiled Stylo Treated with Formic Acid or Sugar" Animals 14, no. 16: 2397. https://doi.org/10.3390/ani14162397