Effect of Compound Additives on Nutritional Composition, Fermentation Quality, and Bacterial Community of High-Moisture Alfalfa Silage
Abstract
:1. Introduction
2. Materials and Methods
2.1. Experimental Materials
2.2. Silage Preparation
2.3. Silage Chemical Composition Analysis
2.3.1. pH, Organic Acids, and Ammonia-N
2.3.2. Conventional Silage Quality Detection
2.4. Silage Bacterial Community Analysis
2.5. Statistical Analysis
3. Results
3.1. Chemical Composition and Bacterial Community of Fresh Alfalfa and Corn Flour
3.2. Effect of Compound Additives on Nutrient Composition of High-Moisture Alfalfa Silage
3.3. Effect of Compound Additives on the Nutrient Composition of High-Moisture Alfalfa Silage
3.4. Effect of Compound Additives on Microbial Diversity of High-Moisture Alfalfa Silage
4. Discussion
4.1. Effect of Compound Additives on Nutrient Composition and Fermentation Quality of High-Moisture Alfalfa Silage
4.2. Effect of Compound Additives on Microbial Diversity of High-Moisture Alfalfa Silage
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Nutritional Composition | DM (FM%) | CP (DM%) | NDF (DM%) | ADF (DM%) | WSC (DM%) | Crude Ash (DM%) |
---|---|---|---|---|---|---|
Alfalfa | 22.04 | 19.94 | 43.81 | 31.66 | 4.96 | 9.75 |
Corn flour | 90.2 | 9.08 | 21.60 | 6.17 | 27.89 | 1.06 |
Item | CK | S | C5 | C10 | SEM | p-Value |
---|---|---|---|---|---|---|
DM | 21.30 ± 0.50 c | 21.69 ± 0.14 c | 26.92 ± 0.40 b | 30.79 ± 1.76 a | 1.21 | <0.01 |
CP (DM%) | 16.17 ± 0.23 b | 16.80 ± 0.31 a | 15.78 ± 0.27 bc | 15.26 ± 0.38 c | 0.19 | <0.01 |
WSC (DM%) | 1.46 ± 0.08 c | 4.37 ± 0.04 b | 4.28 ± 0.25 b | 4.74 ± 0.18 a | 0.40 | <0.01 |
NDF (DM%) | 41.39 ± 3.00 a | 40.12 ± 1.30 a | 35.85 ± 1.28 b | 33.31 ± 2.32 b | 1.11 | <0.01 |
ADF (DM%) | 34.15 ± 1.13 a | 30.68 ± 1.42 b | 26.05 ± 1.25 c | 23.22 ± 0.87 d | 1.30 | <0.01 |
Item | CK | S | C5 | C10 | SEM | p-Value |
---|---|---|---|---|---|---|
pH | 5.63 ± 0.12 a | 5.27 ± 0.30 a | 4.83 ± 0.20 b | 4.48 ± 0.11 b | 0.14 | <0.01 |
LA (DM%) | 2.44 ± 0.05 c | 3.29 ± 0.03 b | 3.41 ± 0.23 ab | 3.68 ± 0.24 a | 0.15 | <0.01 |
AA (DM%) | 1.48 ± 0.04 a | 1.16 ± 0.00 b | 1.23 ± 0.08 b | 1.22 ± 0.02 b | 0.04 | 0.15 |
PA (DM%) | ND | ND | ND | ND | - | - |
BA (DM%) | 0.49 ± 0.02 a | 0.32 ± 0.01 b | ND | ND | - | - |
NH3-N/TN (%) | 4.89 ± 0.25 a | 3.69 ± 0.15 b | 3.02 ± 0.11 c | 2.57 ± 0.06 d | 0.27 | <0.01 |
LA/AA | 1.63 ± 0.08 b | 2.83 ± 0.03 a | 2.79 ± 0.29 a | 3.02 ± 0.25 a | 0.17 | <0.01 |
Item | CK | S | C5 | C10 | SEM | p-Value |
---|---|---|---|---|---|---|
Shannon index | 2.81 ± 0.05 a | 1.65 ± 0.59 b | 2.42 ± 0.19 a | 1.74 ± 0.09 b | 0.16 | 0.12 |
Simpson index | 0.09 ± 0.01 b | 0.40 ± 0.22 a | 0.19 ± 0.04 ab | 0.33 ± 0.03 a | 0.05 | 0.05 |
Ace index | 61.62 ± 1.67 b | 59.71 ± 1.08 b | 65.37 ± 1.32 a | 56.70 ± 0.86 c | 1.00 | 0.61 |
Chao index | 60.63 ± 2.29 b | 58.76 ± 1.80 bc | 64.62 ± 1.28 a | 56.45 ± 0.64 c | 0.99 | 0.19 |
Good’s coverage | 0.9997 ± 0.0001 a | 0.9993 ± 0.0002 a | 0.9996 ± 0.0003 a | 0.9994 ± 0.0002 a | 0.0001 | 0.38 |
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Jiang, H.; Wang, H.; Bao, B.; Qu, H.; Wang, J.; Sun, L.; Liu, B.; Gao, F. Effect of Compound Additives on Nutritional Composition, Fermentation Quality, and Bacterial Community of High-Moisture Alfalfa Silage. Fermentation 2023, 9, 453. https://doi.org/10.3390/fermentation9050453
Jiang H, Wang H, Bao B, Qu H, Wang J, Sun L, Liu B, Gao F. Effect of Compound Additives on Nutritional Composition, Fermentation Quality, and Bacterial Community of High-Moisture Alfalfa Silage. Fermentation. 2023; 9(5):453. https://doi.org/10.3390/fermentation9050453
Chicago/Turabian StyleJiang, Heng, Haoran Wang, Buhe Bao, Hui Qu, Jiao Wang, Le Sun, Bin Liu, and Fengqin Gao. 2023. "Effect of Compound Additives on Nutritional Composition, Fermentation Quality, and Bacterial Community of High-Moisture Alfalfa Silage" Fermentation 9, no. 5: 453. https://doi.org/10.3390/fermentation9050453