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Volume 8
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10.3390/fermentation8110660
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Article

Effects of Different Additives on Fermentation Quality, Microbial Communities, and Rumen Degradation of Alfalfa Silage

by
Wenqing Ling
1,†,
Lei Zhang
1,†,
Qixian Feng
1,†,
Abraham Allan Degen
2,
Jue Li
1,
Yue Qi
3,
Yan Li
1,4,
Yi Zhou
1,
Yijia Liu
1,4,
Fulin Yang
1,* and
Jing Zhou
4,*
1
College of Animal Sciences (College of Bee Science), Fujian Agriculture and Forestry University, Fuzhou 350002, China
2
Desert Animal Adaptations and Husbandry, Wyler Department of Dryland Agriculture, Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Beer Sheva 8410500, Israel
3
Institute of Arid Meteorology, China Meteorological Administration, Lanzhou 730020, China
4
China National Engineering Research Center of Juncao Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
*
Authors to whom correspondence should be addressed.
†
These authors contributed equally to this work and share first authorship.
Fermentation 2022, 8(11), 660; https://doi.org/10.3390/fermentation8110660
Submission received: 14 October 2022 / Revised: 14 November 2022 / Accepted: 16 November 2022 / Published: 21 November 2022
(This article belongs to the Special Issue Study of the Microbial Populations on Silage and Hay Quality)
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Abstract

This study examined the effects of different additives on the fermentation quality, nutrient composition, microbial communities, and rumen degradation of ensiled alfalfa. Six treatments were employed in which additives were applied to alfalfa on a fresh weight basis: CK (no additive), FA (0.6% formic acid), CaO (3% calcium oxide and 3% urea), LB (1 × 106 cfu/g Lentilactobacillus buchneri), GLB (2% glucose and 1 × 106 cfu/g L. buchneri), and FLB (2% fucoidan and 1 × 106 cfu/g L. buchneri). After 60 days of ensiling, all treatments altered the bacterial communities, improved the fermentation quality, reduced dry matter (DM) and crude protein (CP) losses, and enhanced the rumen degradation of nutrients. The addition of LB increased the relative abundance of Lactobacillus spp. (p < 0.05), whereas GLB reduced (p < 0.05) the NH3-N:TN ratio and elevated (p < 0.05) the concentrations of Lactobacillus and lactic acid content. The FA treatment reduced (p < 0.05) the pH, as well as the DM and CP degradations, while the CaO treatment increased the degradations of DM, acid detergent fiber, and neutral detergent fiber. We concluded that FA, LB, GLB, and FLB had beneficial effects on alfalfa fermentation, and that CaO increased alfalfa silage rumen degradation.
Keywords: alfalfa silage; additives; Lentilactobacillus buchneri; fermentation quality; rumen degradation; microbial diversity alfalfa silage; additives; Lentilactobacillus buchneri; fermentation quality; rumen degradation; microbial diversity

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MDPI and ACS Style

Ling, W.; Zhang, L.; Feng, Q.; Degen, A.A.; Li, J.; Qi, Y.; Li, Y.; Zhou, Y.; Liu, Y.; Yang, F.; et al. Effects of Different Additives on Fermentation Quality, Microbial Communities, and Rumen Degradation of Alfalfa Silage. Fermentation 2022, 8, 660. https://doi.org/10.3390/fermentation8110660

AMA Style

Ling W, Zhang L, Feng Q, Degen AA, Li J, Qi Y, Li Y, Zhou Y, Liu Y, Yang F, et al. Effects of Different Additives on Fermentation Quality, Microbial Communities, and Rumen Degradation of Alfalfa Silage. Fermentation. 2022; 8(11):660. https://doi.org/10.3390/fermentation8110660

Chicago/Turabian Style

Ling, Wenqing, Lei Zhang, Qixian Feng, Abraham Allan Degen, Jue Li, Yue Qi, Yan Li, Yi Zhou, Yijia Liu, Fulin Yang, and et al. 2022. "Effects of Different Additives on Fermentation Quality, Microbial Communities, and Rumen Degradation of Alfalfa Silage" Fermentation 8, no. 11: 660. https://doi.org/10.3390/fermentation8110660

APA Style

Ling, W., Zhang, L., Feng, Q., Degen, A. A., Li, J., Qi, Y., Li, Y., Zhou, Y., Liu, Y., Yang, F., & Zhou, J. (2022). Effects of Different Additives on Fermentation Quality, Microbial Communities, and Rumen Degradation of Alfalfa Silage. Fermentation, 8(11), 660. https://doi.org/10.3390/fermentation8110660

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