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Effect of Sucrose and Lactic Acid Bacteria Additives on Fermentation Quality, Chemical Composition and Protein Fractions of Two Typical Woody Forage Silages

Author

Listed:
  • Xuekai Wang

    (College of Grassland Science and Technology, China Agricultural University, Beijing 100193, China)

  • Han Liu

    (College of Grassland Science and Technology, China Agricultural University, Beijing 100193, China)

  • Yixiao Xie

    (College of Grassland Science and Technology, China Agricultural University, Beijing 100193, China)

  • Yingchao Zhang

    (College of Life Science, North China University of Science and Technology, Tangshan 063210, China)

  • Yanli Lin

    (College of Grassland Science and Technology, China Agricultural University, Beijing 100193, China
    Beijing Sure Academy of Biosciences Co., Ltd., Beijing 100085, China)

  • Yulong Zheng

    (College of Animal Science, Guizhou University, Guiyang 550025, China)

  • Xueping Yang

    (Department of Animal Medicine, Production and Health (MAPS), University of Padova, Viale dell’Università 16, 35020 Legnaro, Italy)

  • Ningwei Wang

    (College of Grassland Science and Technology, China Agricultural University, Beijing 100193, China)

  • Kuikui Ni

    (College of Grassland Science and Technology, China Agricultural University, Beijing 100193, China)

  • Fuyu Yang

    (College of Grassland Science and Technology, China Agricultural University, Beijing 100193, China)

Abstract

Paper mulberry (PM) and mulberry (MU) have been considered potential substitutes for traditional forages in response to the increasing demand for high-protein feed for livestock. To improve the utility of these two typical woody forages, our study investigated the effects of sucrose and lactic acid bacteria (LAB) additives on the fermentation quality, nutritive value, and protein fractions of their leaf silages. Collected leaves were separately subjected to ensiling treatments, either with or without sucrose (S), in combination with Lactobacillus plantarum (LP), or Lactobacillus casei (LC). The silage was sampled and analyzed for fermentation parameters, carbohydrates, and protein fractions after ensiling for 60 days. The pH value of paper mulberry silages with S was 19% lower than that without S, while LAB-treated mulberry silages showed decreased ammonia nitrogen (by 71%) and fraction A in crude protein (by 15%) compared with no LAB additives. In summary, adding S improved the fermentation quality, with no positive effect on protein fractions, in PM silage, whereas LAB additives improved the potential utilization of protein in MU silage.

Suggested Citation

  • Xuekai Wang & Han Liu & Yixiao Xie & Yingchao Zhang & Yanli Lin & Yulong Zheng & Xueping Yang & Ningwei Wang & Kuikui Ni & Fuyu Yang, 2021. "Effect of Sucrose and Lactic Acid Bacteria Additives on Fermentation Quality, Chemical Composition and Protein Fractions of Two Typical Woody Forage Silages," Agriculture, MDPI, vol. 11(3), pages 1-10, March.
    • Handle: RePEc:gam:jagris:v:11:y:2021:i:3:p:256-:d:519142
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