桑树也被认为是反刍动物的重要饲料来源。本研究旨在研究四种添加剂及其组合对与全株桑树青贮相关的发酵质量和细菌群落的影响。对照新鲜材料(FM)不处理,而其他组则用葡萄糖治疗(G,20g/kgFM),植物乳杆菌和布氏乳杆菌的混合物(L,106CFU/gFM),甲酸(A,5mL/kgFM),盐,包括苯甲酸钠和山梨酸钾(S,1.5g/kgFM),G和L(GL)的组合,G和A的组合(GA),或G和S(GS)的组合,然后青贮90天。A中的干物质含量,S,GA,GS组相对于其他组升高(p<0.01)。相对于C组,所有添加剂及其组合均与pH和NH3-N含量的降低相关(p<0.01)。A组表现出最低的pH和NH3-N含量为4.23和3.27g/kgDM,分别为(p<0.01),而C组在4.43和4.44g/kgDM时表现出最高值,分别(p<0.01)。在GA和A组中观察到最高水平的乳酸(70.99和69.14g/kgDM,分别为;p<0.01),其次是GL,L,和GS组(66.88、64.17和63.68g/kgDM,分别),所有这些值都高于C组(53.27g/kgDM;p<0.01)。乳酸菌是与这些样本相关的主要细菌,但是细菌群落的整体组成受到不同添加剂的显著影响。例如,乳酸菌在G,A,和GA组(p<0.01),而Weissella的水平在L中提高了,GL,和GS组(p<0.01),A组和GA组的片球菌水平较高(p<0.01),G组和S组的肠球菌含量较高(p<0.01),S组乳球菌水平升高(p<0.01)。相对于C组,在用添加剂处理的所有组中,不良肠杆菌的水平明显减少(p<0.01),最大的减少在A中明显,S,GA,GS组。因此,本研究中使用的添加剂可以通过相关细菌群落的修饰在不同程度上提高全株桑树青贮饲料的质量,A和GA的添加实现了最有效的pH降低以及乳酸含量的增加和不期望的细菌生长的抑制。
Mulberry has also been regarded as a valuable source of forage for ruminants. This study was developed to investigate the impact of four additives and combinations thereof on fermentation quality and bacterial communities associated with whole-plant mulberry silage. Control fresh material (FM) was left untreated, while other groups were treated with glucose (G, 20 g/kg FM), a mixture of Lactobacillus plantarum and L. buchneri (L, 106 CFU/g FM), formic acid (A, 5 mL/kg FM), salts including sodium benzoate and potassium sorbate (S, 1.5 g/kg FM), a combination of G and L (GL), a combination of G and A (GA), or a combination of G and S (GS), followed by ensiling for 90 days. Dry matter content in the A, S, GA, and GS groups was elevated relative to the other groups (p < 0.01). Relative to the C group, all additives and combinations thereof were associated with reductions in pH and NH3-N content (p < 0.01). The A groups exhibited the lowest pH and NH3-N content at 4.23 and 3.27 g/kg DM, respectively (p < 0.01), whereas the C groups demonstrated the highest values at 4.43 and 4.44 g/kg DM, respectively (p < 0.01). The highest levels of lactic acid were observed in the GA and A groups (70.99 and 69.14 g/kg DM, respectively; p < 0.01), followed by the GL, L, and GS groups (66.88, 64.17 and 63.68 g/kg DM, respectively), with all of these values being higher than those for the C group (53.27 g/kg DM; p < 0.01). Lactobacillus were the predominant bacteria associated with each of these samples, but the overall composition of the bacterial community was significantly impacted by different additives. For example, Lactobacillus levels were higher in the G, A, and GA groups (p < 0.01), while those of Weissella levels were raised in the L, GL, and GS groups (p < 0.01), Pediococcus levels were higher in the A and GA groups (p < 0.01), Enterococcus levels were higher in the G and S groups (p < 0.01), and Lactococcus levels were raised in the S group (p < 0.01). Relative to the C group, a reduction in the levels of undesirable Enterobacter was evident in all groups treated with additives (p < 0.01), with the greatest reductions being evident in the A, S, GA, and GS groups. The additives utilized in this study can thus improve the quality of whole-plant mulberry silage to varying extents through the modification of the associated bacterial community, with A and GA addition achieving the most efficient reductions in pH together with increases in lactic acid content and the suppression of undesirable bacterial growth.