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This study was conducted to investigate the influence of feruloyl esterase-producing Lactobacillus plantarum A1 (Lp A1) and grape pomace (GP) alone, or in combination (LG) on ensiling characteristics and bacterial community, in vitro ruminal fermentation, methane (CH

This study aimed to evaluate the effect of the application of an inoculant and a preservative on the fermentation quality, in vitro digestibility, and aerobic stability of alfalfa silage-based fermented total mixed ration (TMR). The TMR was ensiled with (1) no additives (control), (2) Lactobacillus plantarum (LP), or (3) potassium sorbate (PS). The V-scores of all silages were higher than 80 points during the 30 days of ensiling. The addition of LP and PS had no effects on the in vitro parameters, such as in vitro digestibility and in vitro gas production (p &gt, 0.05). LP-treated silage showed similar fermentation quality and comparable aerobic stability to the control (110 h). The LP only decreased the ammonia nitrogen (NH3-N) content (p &lt, 0.05) during ensiling. The PS significantly increased the pH of TMR silages (p &lt, 0.05). Meanwhile, the addition of PS improved the aerobic stability (&gt, 162 h) of TMR silage, indicated by the higher water-soluble carbohydrate content and lower NH3-N content in comparison with those in the control after aerobic exposure (p &lt, 0.05). The improvement in fermentation quality is extremely small in terms of applying LP in TMR silage based on a large percentage of other silage ingredients. The PS is effective in conserving unpacked TMR silage and showed the potential to reduce the risk of ruminal acidosis in livestock.

Objective To evaluate the effect of lactic acid bacteria and storage temperature on the microbial, chemical and mycotoxin composition of corn silage. Methods Corn was harvested at 32.8% dry matter, and chopped to 1 to 2 cm. The chopped material was subjected to three treatments: i) control (distilled water); ii) 1×106 colony forming units (cfu)/g of Lactobacillus plantarum; iii) 1×106 cfu/g of Pediococcus pentosaceus. Treatments in triplicate were ensiled for 55 d at 20°C, 28°C, and 37°C in 1-L polythene jars following packing to a density of approximately 800 kg/m3 of fresh matter, respectively. At silo opening, microbial populations, fermentation characteristics, nutritive value and mycotoxins of corn silage were determined. Results L. plantarum significantly increased yeast number, water soluble carbohydrates, nitrate and deoxynivalenol content, and significantly decreased the ammonia N value in corn silage compared with the control (p

The effect of Lactobacillus plantarum ‘KR107070’ and a propionic acid-based preservative on the quality and aerobic stability of alfalfa-corn mixed silage ensiled with four ratios was evaluated. A 4 × 4 factorial arrangement was used in a completely randomized design in this study. The chopped alfalfa and corn were made into four alfalfa to corn ratios (containing 20, 40, 60 and 80% corn), each of which was treated with (i) distilled water; (ii) 1 × 106 colony forming units per g of L. plantarum ‘KR107070’; (iii) a chemical additive consisting of 0.24% propionic acid, 0.24% sodium propionate and 0.18% formic acid; (iv) a combination of (ii) and (iii). Treated forages mixture was ensiled with triplicate in a 5-L polythene bucket for 180 days. At silo opening, the fermentation characteristics of silage were enhanced with a lower pH value, higher lactic acid content and lower ammoniacal nitrogen concentration and its relative feed value decreased, with a higher ratio of corn for all treatments. The application of a chemical additive alone, or in combination with L. plantarum ‘KR107070’, decreased ammoniacal nitrogen concentrations and increased water soluble carbohydrates contents than control or L. plantarum ‘KR107070’ for each silage of four ratios, in addition to enhancing the aerobic stability of 60 and 80% corn silages compared to L. plantarum ‘KR107070’. The 60% corn silage, treated with combining 0.24% propionic acid, 0.24% sodium propionate and 0.18% formic acid with L. plantarum ‘KR107070’, is better in terms of conservation quality and aerobic stability.

Simple Summary Alfalfa (Medicago sativa) is commonly used as a high-quality protein source in fermented total mixed ration (FTMR) for ruminants. This study evaluated the fermentation characteristics, chemical compositions, and protein fractions of FTMR using fresh-alfalfa as the main ingredients replacing ensiled-alfalfa. The results showed that fresh-alfalfa FTMR exhibited a similar pH, propionic acid content and neutral detergent fiber, nonprotein, and variable to slow protein and indigestible protein levels in comparison to ensiled-alfalfa FTMR. Therefore, the use of fresh-alfalfa as a main ingredient in FTMR is promising. Abstract Alfalfa (Medicago sativa) is one of the high protein ingredients of fermented total mixed ration (FTMR). Additionally, FTMR is widely used to satisfy the nutrition requirements of animals. This study was conducted to confirm the fermentation characteristics, chemical compositions and protein fractions changes when replacing ensiled-alfalfa with fresh-alfalfa in FTMR with additives. Three additives were separately applied to fresh-alfalfa total mixed ration (TMR) and ensiled-alfalfa TMR, including molasses (MOL), Lactobacillus plantarum (LP) and MOL plus LP (MOL+LP). The same volume of distilled water was sprayed onto the prepared TMR as performed for the control (CK). Each treatment included 18 repetitions and opened 3 repetitions at each fermenting day (1, 3, 7, 15, 30 and 60 d). The results showed that fresh-alfalfa FTMR (F-FTMR) exhibited slight changes in the fermentation characteristics during the first 7 d and showed similar trends in terms of the pH and organic acids content to ensiled-alfalfa FTMR (E-FTMR). The lactic acid contents of F-FTMR were significantly lower than those of E-FTMR at 60 d fermentation and the ammonia nitrogen contents were lower than E-FTMR during the entire fermenting period. The crude protein of the F-FTMR was enhanced after 60 d of fermenting. F-FTMR supplemented with MOL+LP exhibited a lower nonprotein nitrogen content, variable to slow protein and indigestible protein contents, and higher fast degradable protein and true protein degraded intermediately contents at 60 d fermenting, indicating that it effectively inhibited protein degradation.

The effect of Lactobacillus buchneri, alone or in combination with Lactobacillus plantarum, on the fermentation characteristics and aerobic stability of whipgrass silage was investigated under laboratory conditions. The inoculants were applied at 2 × 106 colony forming units g−1. Uninoculated silages served as control. After treatment, the chopped materials were ensiled in 1.5-L anaerobic glass jars. Three jars per treatment were sampled on days 2, 4, 8, 15, 30, 45 and 90. After 90 days of fermentation, the silages were subjected to an aerobic stability test lasting 5 days, in which CO2 production, change in pH and microbial numbers were measured to determine the extent of aerobic deterioration. At the end of the fermentation period 90 days, inoculation with L. buchneri or in combination with L. plantarum significantly resulted in higher levels of acetic acid in the silages than other treatments (P