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A special issue of Agronomy (ISSN 2073-4395). This special issue belongs to the section "Grassland and Pasture Science".

Deadline for manuscript submissions: 30 June 2026 | Viewed by 4339

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Special Issue Editor

Dr. Zhihao Dong

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Guest Editor

Institute of Ensiling and Processing of Grass, College of Agro-Grassland Science, Nanjing Agricultural University, Nanjing 210095, China
Interests: silage research

Special Issue Information

Dear Colleagues,

Ensiling is a common method of preserving green forages. Globally, approximately 1 billion tons of silage is produced annually and serves as essential feed for ruminants or raw materials for biogas production. Silage fermentation is an anaerobic process driven by microorganisms, particularly lactic acid bacteria, which convert plant sugars into organic acids. This fermentation generates a low-pH environment that inhibits harmful microorganisms while preserving the nutritional value of the fresh plant material. However, despite the biochemistry of ensiling sounds simple, it can be highly complex due to interactions between chemical and microbial factors. In practice, silage quality often falls short of expectations, with the accumulation of hazards posing threats to human and animal health. To enhance the conservation of forage, innovative solutions are crucial for achieving high-quality silage production. This Special Issue aims to compile publications addressing all aspects of silage quality improvement. All types of articles, such as original research, opinions and reviews, are welcome.

Dr. Zhihao Dong
Guest Editor

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Keywords

fermentation
silage additive
by-product utilization
aerobic stability
protein preservation
degradation of lignocellulosic biomass
biogas production
silage safety
silage feeding management

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Published Papers (5 papers)

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Research

13 pages, 3122 KB

Open AccessArticle

Lycium barbarum Residue Enhances Fermentation Quality and Antioxidant Activity of Alfalfa Silage

by Yuanzhen Cheng, Tao Shao, Haobo Chen, Jie Zhao, Junfeng Li and Zhihao Dong

Agronomy 2025, 15(12), 2839; https://doi.org/10.3390/agronomy15122839 - 10 Dec 2025

Viewed by 204

Abstract

This study explored the potential application of Lycium barbarum residue (LBR) in alfalfa silage, particularly focusing on its synergistic effects when combined with silage additives. Two controlled experiments were conducted. In Experiment 1, four treatment groups were established with different LBR addition levels (0, 70, 140, 210 g/kg fresh weight, FW). Experiment 2 used the optimal LBR level identified (210 g/kg FW), and further investigated the effects of additive combinations. The treatments in this experiment included: (1) 210 g/kg FW LBR (CK), (2) a combination of 210 g/kg FW LBR with lactic acid bacteria (ALL), (3) a combination of 210 g/kg FW LBR with molasses (ALM), and (4) a combination of 210 g/kg FW LBR with both lactic acid bacteria and molasses (ALLM). The silage was ensiled for 7, 15, 30, and 90 days. The results demonstrated that the incorporation of LBR significantly enhanced silage fermentation quality. The 210 g/kg treatment exhibited the most favorable outcomes, characterized by the lowest pH, reduced ammonia nitrogen content, and the highest concentration of lactic acid. Additionally, 210 g/kg treatment showed increased levels of total phenolics and flavonoids, as well as enhanced antioxidant activities as measured by DPPH (2,2-diphenyl-1-picrylhydrazyl radical scavenging activity), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity), and FRAP (ferric-reducing antioxidant power) assays. These improvements in bioactive compounds were positively correlated with lactic acid content and negatively associated with pH. Furthermore, in Experiment 2, the combined application of LAB and molasses along with LBR further optimized the silage quality, resulting in the lowest pH and ammonia nitrogen content, alongside a marked improvement in antioxidant capacity during the later ensiling stages. Overall, the study concludes that the inclusion of 210 g/kg LBR in combination with lactic acid bacteria and molasses effectively enhances both the fermentation process and the functional value of alfalfa silage, providing a scientific foundation for the utilization of agricultural byproducts. Full article

(This article belongs to the Special Issue Innovative Solutions for Producing High-Quality Silage)

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17 pages, 1362 KB

Open AccessArticle

Effect of Soybean Meal on Nutritional Content, Fermentation Profile, and Bacterial Community Structure of Napier Grass Silage

by Abdelrahim I. H. Mansoor, Jie Zhao, Zhihao Dong, Junfeng Li, Xianjun Yuan and Tao Shao

Agronomy 2025, 15(11), 2634; https://doi.org/10.3390/agronomy15112634 - 17 Nov 2025

Viewed by 463

Abstract

This study investigated the effects of soybean meal on fermentation characteristics, nutritional composition, bacterial community, and functional metabolic prediction in Napier grass silage. Napier grass was treated with soybean meal at 0% (CK), 10% (SA), 15% (SB), and 20% (SC) and ensiled for 7, 15, 30, 60, and 90 days. After 90 days of ensiling, SA, SB, and SC significantly increased (p < 0.05) lactic acid (LA) concentration, acetic acid (AA), the ratio of LA/AA, dry matter (DM), and crude protein (CP), and pH level while decreasing butyric acid (BA), ethanol, NH₃-N, NDF, ADF, and ADL compared to CK silage. At 7 days of ensiling, the SA, SB, and SC treatments increased the abundance of Leuconostoc, Pediococcus, and Klebsiella compared to the control. after 30 days of fermentation, the dominant genus shifted to Lactococcus in the SA, SB, and SC treatments, which was accompanied by a higher abundance of Klebsiella. In contrast, Lactobacillus became the dominant genus in the CK silage. Spearman’s rank correlation analysis revealed a positive correlation between DM content and Lactococcus and a negative correlation with NH₃-N concentration. pH and DM correlate negatively with Lactobacillus. LA, propionic acid, and AA show a negative correlation with Weissella. Enterobacter positively correlates with PA concentration. These findings demonstrate that SA improves the fermentation quality, and SB and SC could improve the nutritional content and microbial diversity abundance. We recommended ensiling Napier grass silage with SB (15%) doses and the best ensiling duration is 60 days. Full article

(This article belongs to the Special Issue Innovative Solutions for Producing High-Quality Silage)

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14 pages, 1607 KB

Open AccessCommunication

Nutritional Value and Aerobic Stability of Safflower (Carthamus tinctorius L.) Silages Supplemented with Additives

by Jonathan Raúl Garay-Martínez, Fernando Lucio-Ruíz, Juan Eduardo Godina-Rodríguez, Xochilt Militza Ochoa-Espinoza, Santiago Joaquín-Cancino and José Felipe Orzuna-Orzuna

Agronomy 2025, 15(9), 2071; https://doi.org/10.3390/agronomy15092071 - 28 Aug 2025

Viewed by 1088

Abstract

The objective of this study was to evaluate the effect of various additives on the nutritional value and aerobic stability of safflower (Carthamus tinctorius L.) silages. Silages were prepared from whole safflower plants harvested 102 days after planting, which were chopped to a particle size of 2.0 ± 0.5 cm and fermented for 120 days in polyvinyl chloride microsilos (6” × 46 cm), evaluating the following treatments: (1) safflower silage (SS) without additives, (2) SS supplemented with Guanacaste tree (Enterolobium cyclocarpum) pod meal, (3) SS supplemented with corn meal, (4) SS supplemented with sorghum meal, (5) SS supplemented with molasses, (6) SS supplemented with homofermentative inoculant, and (7) SS supplemented with fermentative inoculant + molasses. Compared with SS without additives, the addition of all the evaluated additives increased (p < 0.0001) the crude protein content and the relative forage value, while simultaneously decreasing the pH in SS. In contrast, the use of Guanacaste tree pod meal, corn, and sorghum decreased (p < 0.0001) the neutral detergent fiber and acid detergent fiber contents, while simultaneously increasing (p < 0.0001) the in vitro digestibility of dry matter in SS. All the evaluated additives increased (p < 0.05) the aerobic stability of the SS, which broke 42 h after opening the microsilos, whereas the silage without additives broke at 30 h. In conclusion, the use of Guanacaste tree pod meal, corn, and sorghum as additives improves the nutritive value and aerobic stability of safflower silage. Full article

(This article belongs to the Special Issue Innovative Solutions for Producing High-Quality Silage)

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11 pages, 1947 KB

Open AccessArticle

Exploring the Fermentation Profile, Bacterial Community, and Co-Occurrence Network of Big-Bale Leymus chinensis Silage Treated with/Without Lacticaseibacillus rhamnosus and Molasses

by Baiyila Wu, Xue Cao, Mingshan Fu, Yuxin Bao, Tiemei Wu, Kai Liu, Shubo Wen, Fenglin Gao, Haifeng Wang, Hua Mei and Yang Song

Agronomy 2025, 15(8), 1888; https://doi.org/10.3390/agronomy15081888 - 5 Aug 2025

Viewed by 581

Abstract

The purpose of this study was to investigate the effect of different additives on the microbial composition, fermentation quality, and bacterial community structure of big-bale Leymus chinensis silage. An experiment was set up with four treatment groups: a control (C) group, Lacticaseibacillus rhamnosus (L) group, molasses (M) group, and L. rhamnosus + molasses (LM) group, with three replications per group, and L. chinensis silages were fermented for 20 and 40 days. The lactic acid, acetic acid, 1,2-propanediol, and propionic acid contents increased, and pH, butyric acid, 1-propanol, and ethanol contents decreased in the L, M, and LM groups compared to the C group. In the LM group, the number of lactic acid bacteria was the highest, while the pH was the lowest. Enterobacter and Paucibacter were the main dominant genera in the C group. The addition of L. rhamnosus and molasses increased the relative abundance of Lactobacillus, Weissella, and Enterococcus. Lactobacillus abundance correlated positively (p < 0.01) with Lactococcus, Enterococcus, and Weissella and correlated negatively with Enterobacter and Paucibacter. Conversely, Enterobacter and Paucibacter showed a strong positive correlation (p < 0.01, R = 0.55) during fermentation. Lactobacillus, Enterococcus, and Weissella were positively associated (p < 0.01) with acetic and lactic acid levels, while Enterobacter abundance was correlated positively (p < 0.05, R = 0.43) with 1,2-propanediol content. In summary, the addition of both L. rhamnosus and molasses improved the fermentation quality and bacterial community structure of big-bale L. chinensis silage. In addition to inhibiting harmful microorganisms, this combination improved the fermentation products of big-bale L. chinensis silage through microbial regulation. Full article

(This article belongs to the Special Issue Innovative Solutions for Producing High-Quality Silage)

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22 pages, 2817 KB

Open AccessArticle

Impacts of Chemical and Microbial Additives on the Quality of Forage Sorghum Silage During the Fermentation Process

by Paulo da Cunha Tôrres Júnior, Luana Milena Pinheiro Rodrigues, Alberto Jefferson da Silva Macêdo, Juliana Silva de Oliveira, Mateus Lacerda Pereira Lemos, Francisco Naysson de Sousa Santos, Bruno Rocha de Moura, Anderson Lopes Pereira, Evandro de Sousa da Silva, Thácyla Beatriz Duarte Correia, Gilvânia Avelino da Costa, Hilário Cuquetto Mantovani and Edson Mauro Santos

Agronomy 2025, 15(5), 1176; https://doi.org/10.3390/agronomy15051176 - 12 May 2025

Viewed by 1504

Abstract

Additives are intentionally added to silage to reduce the growth of undesirable micro-organisms and to control the course of fermentation. This study aimed to evaluate the effect of two additives, a commercial product based on organic acids (OA) and Lentilactobacillus buchneri (Lb), alone or in combination with OA. The experiment was conducted in a 4 × 3 factorial completely randomized design, with five replicates per treatment, four additives (control, no additive (Control); commercial inoculant based on L. buchneri (Lb); additive based on organic acids (OA); Lb combined with OA (Blend)), and three fermentation periods (15, 30, and 90 days). The filamentous fungi count was higher in the Control silage during all fermentation periods. Lb silage showed greater aerobic stability (144 h) during all fermentation periods. The fermentation pattern was also influenced by inoculation; Lactobacillus was the most prevalent genus in Blend silage, and Lactiplantibacillus, Lacticaseibacillus, and Secundilactobacillus were predominant in OA silage, followed by Lentilactobacillus, which was higher in Lb silage. The addition of Lb and the Blend silage were the most efficient strategies, promoting greater accumulation of acetic acid and inhibiting yeasts, and the additives contributed to a more stable environment over 90 days of storage. Full article

(This article belongs to the Special Issue Innovative Solutions for Producing High-Quality Silage)

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