Abstract：
Saccharina latissima is a brown seaweed that could be used in ruminant feeding, but its fast deteriorating and seasonal growth nature limit their utilisation in the practice. Ensiling could be used as a preservation method, but information of its effects on the nutritional value of the seaweed is limited. This study evaluated the in vitro ruminal fermentation of different S. latissima silages using ruminal inoculum either from goats fed a mixed diet (60:40 oat hay:concentrate) or from sheep fed a high-forage diet (90:10 alfalfa hay:concentrate) to simulate different small ruminant production systems. S. latissima was ensiled in vacuum bags without additives (Control), with formic acid (4 g/kg seaweed; FA), with lactic acid bacteria (LAB) or with LAB after a pre-wilting treatment to reach a seaweed dry matter (DM) content of 30% (30LAB). Ensiling S. latissima decreased (p < 0.05) the content in DM, neutral detergent fibre and total extractable polyphenols, but nitrogen and fat content were unaffected. For both ruminal inoculums, ensiling decreased (p < 0.05) the asymptotic gas production after 120 h of fermentation (excepting for FA silage with goats\' inoculum), but the total volatile fatty acid (VFA) production was unaffected. The VFA profile shifted towards greater (p < 0.05) acetate and lower (p < 0.05) propionate proportions in all silages compared with the pre-ensiling S. latissima. When goats inoculum was used, greater (p < 0.05) CH4 production compared with pre-ensiling S. latissima was observed in all silages, except Control one, which led to greater (p < 0.05) CH4/total VFA ratio. In contrast, no differences among samples (p > 0.05) in either CH4 production or CH4/total VFA ratio were observed when sheep\' inoculum was used. Fermentation of all samples started earlier with goats\' inoculum than with sheep\' inoculum, which was attributed to the different diet fed to the animals. These results suggest that ensiling S. latissima with either formic acid or lactic acid bacteria could be a viable conservation method to preserve the nutritive value.
摘要：
Saccharinalatissima是一种棕色海藻，可用于反刍动物的喂养，但是它的快速恶化和季节性增长限制了它们在实践中的利用。储存可以作为一种保存方法，但是有关其对海藻营养价值影响的信息有限。这项研究使用瘤胃接种物从混合饮食（60:40燕麦干草：浓缩物）饲喂山羊或饲喂高饲料饮食（90:10苜蓿干草：浓缩物）的绵羊中评估了不同的拉面S.latissima青贮饲料的体外瘤胃发酵，以模拟不同的小型反刍动物生产系统。美国latissima被青贮在不含添加剂的真空袋中(对照)，甲酸（4克/千克海藻；FA），用乳酸菌（LAB）或经过预萎化处理后的LAB达到海藻干物质（DM）含量为30％（30LAB）。EnsilingLatissima降低了DM中的含量（p<0.05），中性洗涤剂纤维和总可萃取多酚，但氮和脂肪含量不受影响。对于两个瘤胃接种物，青贮减少（p<0.05）发酵120小时后的渐近产气率（除了山羊接种的FA青贮饲料），但总挥发性脂肪酸（VFA）产量不受影响。与青贮前的拉氏链球菌相比，所有青贮中的VFA分布均向更大（p<0.05）的乙酸盐和更低（p<0.05）的丙酸盐比例转移。当使用山羊接种物时，在所有青贮饲料中观察到与青贮前相比，CH4产量更高(p<0.05)。除了控制一个，这导致更大的(p<0.05)CH4/总VFA比率。相比之下,当使用绵羊接种物时，样品之间的CH4产量或CH4/总VFA比率没有差异（p>0.05）。用山羊接种的所有样品的发酵比用绵羊接种的更早开始，这归因于喂养动物的不同饮食。这些结果表明，用甲酸或乳酸菌青贮latissima可能是一种可行的保存方法，以保持营养价值。
