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Agriculture
Volume 15
Issue 21
10.3390/agriculture15212276
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Article

Use of Microbial and Enzymatic Additives on the Nutritional Quality, Fermentation Profile, and In Vitro Digestibility of Mixed Silages of Amaranth and Sweet Potato Vines

by
Liuyan Fang
1,†,
Mengrong Su
1,†,
Shaoyan Wu
1,
Wenhui Xu
1,
Beiyu Weng
1,
Yaochang Feng
1,
Wenjie Zhang
2 and
Jian Ma
1,*
1
College of Coastal Agricultural Sciences, Guangdong Ocean University, Zhanjiang 524088, China
2
Key Laboratory of Livestock and Poultry Healthy Breeding Technology in Northwest China, Xinjiang Agricultural Vocational and Technical University, Changji 831100, China
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Agriculture 2025, 15(21), 2276; https://doi.org/10.3390/agriculture15212276 (registering DOI)
Submission received: 28 September 2025 / Revised: 27 October 2025 / Accepted: 28 October 2025 / Published: 31 October 2025
(This article belongs to the Section Farm Animal Production)
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Abstract

This research evaluated the influence of lactic acid bacteria and cellulase, individually or in combination, on the quality of mixed amaranth and sweet potato vine silages. The experiment included four groups: control group with no additives addition (CG), added cellulase group (AS1), added lactic acid bacteria group (AS2) and combined supplementation group (AS3), with five replicates per group. The ensiling period lasted for 60 days. Parameters of silage, including chemical components, fermentation profile, aerobic stability, and in vitro nutrient digestibility, were determined. The results revealed that the quality of amaranth and sweet potato vine mixed silage was improved to a certain degree after addition of two additives individually. Combining these additives observably increased (p < 0.05) the lactic acid and crude protein contents and decreased the pH, ratio of ammonia nitrogen to total nitrogen and neutral detergent fiber content of mixed silage. Compared with the CG and AS1 groups, the number of lactic acid bacteria in the AS3 group increased significantly (p < 0.05), while aerobic bacteria and mold counts showed the opposite tendency. Also, the in vitro dry matter, crude protein and neutral detergent fiber digestibility of the AS3 group were higher (p < 0.05) than those of the CG group. Combined inoculation observably reduced (p < 0.05) the ammonia nitrogen concentration and increased (p < 0.05) the propionic and butyric acid concentrations of mixed silage under in vitro incubation. In summary, the inoculation of lactic acid bacteria and cellulase can enhance the fermentation profile and nutritional values of mixed silage made from amaranth and sweet potato vine, and the best improvement effects are obtained by the combined utilization of the two additives.
Keywords: additive; amaranth; fermentation profile; in vitro digestibility; mixture silage additive; amaranth; fermentation profile; in vitro digestibility; mixture silage
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MDPI and ACS Style

Fang, L.; Su, M.; Wu, S.; Xu, W.; Weng, B.; Feng, Y.; Zhang, W.; Ma, J. Use of Microbial and Enzymatic Additives on the Nutritional Quality, Fermentation Profile, and In Vitro Digestibility of Mixed Silages of Amaranth and Sweet Potato Vines. Agriculture 2025, 15, 2276. https://doi.org/10.3390/agriculture15212276

AMA Style

Fang L, Su M, Wu S, Xu W, Weng B, Feng Y, Zhang W, Ma J. Use of Microbial and Enzymatic Additives on the Nutritional Quality, Fermentation Profile, and In Vitro Digestibility of Mixed Silages of Amaranth and Sweet Potato Vines. Agriculture. 2025; 15(21):2276. https://doi.org/10.3390/agriculture15212276

Chicago/Turabian Style

Fang, Liuyan, Mengrong Su, Shaoyan Wu, Wenhui Xu, Beiyu Weng, Yaochang Feng, Wenjie Zhang, and Jian Ma. 2025. "Use of Microbial and Enzymatic Additives on the Nutritional Quality, Fermentation Profile, and In Vitro Digestibility of Mixed Silages of Amaranth and Sweet Potato Vines" Agriculture 15, no. 21: 2276. https://doi.org/10.3390/agriculture15212276

APA Style

Fang, L., Su, M., Wu, S., Xu, W., Weng, B., Feng, Y., Zhang, W., & Ma, J. (2025). Use of Microbial and Enzymatic Additives on the Nutritional Quality, Fermentation Profile, and In Vitro Digestibility of Mixed Silages of Amaranth and Sweet Potato Vines. Agriculture, 15(21), 2276. https://doi.org/10.3390/agriculture15212276

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