Effects of Additives on Silage Fermentation Characteristic and In Vitro Digestibility of Perennial Oat at Different Maturity Stages on the Qinghai Tibetan

To effectively use local grass resources to cover the winter feed shortage on the Qinghai-Tibetan Plateau, the silage fermentation and in vitro digestibility of perennial oat (<i>Helictotrichon</i><i>virescens</i> Henr.) were investigated. Perennial oat was harvested at the h...

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Autores principales:	Ping Li, Xiaolong Tang, Chaosheng Liao, Maoya Li, Liangyin Chen, Guangrou Lu, Xiaokang Huang, Chao Chen, Wenlong Gou
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	perennial oat lactic acid bacteria silage fermentation in vitro digestibility aerobic stability Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/62c917bdf6a0461d9ac6b459823be787
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spelling	oai:doaj.org-article:62c917bdf6a0461d9ac6b459823be7872021-11-25T18:25:44ZEffects of Additives on Silage Fermentation Characteristic and In Vitro Digestibility of Perennial Oat at Different Maturity Stages on the Qinghai Tibetan10.3390/microorganisms91124032076-2607https://doaj.org/article/62c917bdf6a0461d9ac6b459823be7872021-11-01T00:00:00Zhttps://www.mdpi.com/2076-2607/9/11/2403https://doaj.org/toc/2076-2607To effectively use local grass resources to cover the winter feed shortage on the Qinghai-Tibetan Plateau, the silage fermentation and in vitro digestibility of perennial oat (<i>Helictotrichon</i><i>virescens</i> Henr.) were investigated. Perennial oat was harvested at the heading/flowering stage, wilted under sunny conditions, chopped, vacuumed in small bag silos, and stored at ambient temperatures (5–15 °C) for 60 days. The silages were treated without (CK) or with local lactic acid bacteria (LAB) inoculant (IN1), commercial LAB inoculant (IN2), and sodium benzoate (BL). Control silages of perennial oat at early heading stage showed higher (<i>p</i> < 0.05) lactate and acetate contents and lower (<i>p</i> < 0.05) final pH, butyrate, and ammonia-N contents than those at the flowering stage. High levels of dry matter recovery (DMR) and crude protein (CP) were observed in IN1- and BL-treated silages, with high in vitro gas production and dry matter digestibility. Compared to CK, additives increased (<i>p</i> < 0.05) aerobic stability by inhibiting yeasts, aerobic bacteria, and coliform bacteria during ensiling. In particular, the local LAB inoculant increased (<i>p</i> < 0.05) concentrations of lactate, acetate and propionate, and decreased concentrations of butyrate and ammonia-N in silages. This study confirmed that local LAB inoculant could improve the silage quality of perennial oat, and this could be a potential winter feed for animals such as yaks on the Qinghai Tibetan Plateau.Ping LiXiaolong TangChaosheng LiaoMaoya LiLiangyin ChenGuangrou LuXiaokang HuangChao ChenWenlong GouMDPI AGarticleperennial oatlactic acid bacteriasilage fermentationin vitro digestibilityaerobic stabilityBiology (General)QH301-705.5ENMicroorganisms, Vol 9, Iss 2403, p 2403 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	perennial oat lactic acid bacteria silage fermentation in vitro digestibility aerobic stability Biology (General) QH301-705.5
spellingShingle	perennial oat lactic acid bacteria silage fermentation in vitro digestibility aerobic stability Biology (General) QH301-705.5 Ping Li Xiaolong Tang Chaosheng Liao Maoya Li Liangyin Chen Guangrou Lu Xiaokang Huang Chao Chen Wenlong Gou Effects of Additives on Silage Fermentation Characteristic and In Vitro Digestibility of Perennial Oat at Different Maturity Stages on the Qinghai Tibetan
description	To effectively use local grass resources to cover the winter feed shortage on the Qinghai-Tibetan Plateau, the silage fermentation and in vitro digestibility of perennial oat (<i>Helictotrichon</i><i>virescens</i> Henr.) were investigated. Perennial oat was harvested at the heading/flowering stage, wilted under sunny conditions, chopped, vacuumed in small bag silos, and stored at ambient temperatures (5–15 °C) for 60 days. The silages were treated without (CK) or with local lactic acid bacteria (LAB) inoculant (IN1), commercial LAB inoculant (IN2), and sodium benzoate (BL). Control silages of perennial oat at early heading stage showed higher (<i>p</i> < 0.05) lactate and acetate contents and lower (<i>p</i> < 0.05) final pH, butyrate, and ammonia-N contents than those at the flowering stage. High levels of dry matter recovery (DMR) and crude protein (CP) were observed in IN1- and BL-treated silages, with high in vitro gas production and dry matter digestibility. Compared to CK, additives increased (<i>p</i> < 0.05) aerobic stability by inhibiting yeasts, aerobic bacteria, and coliform bacteria during ensiling. In particular, the local LAB inoculant increased (<i>p</i> < 0.05) concentrations of lactate, acetate and propionate, and decreased concentrations of butyrate and ammonia-N in silages. This study confirmed that local LAB inoculant could improve the silage quality of perennial oat, and this could be a potential winter feed for animals such as yaks on the Qinghai Tibetan Plateau.
format	article
author	Ping Li Xiaolong Tang Chaosheng Liao Maoya Li Liangyin Chen Guangrou Lu Xiaokang Huang Chao Chen Wenlong Gou
author_facet	Ping Li Xiaolong Tang Chaosheng Liao Maoya Li Liangyin Chen Guangrou Lu Xiaokang Huang Chao Chen Wenlong Gou
author_sort	Ping Li
title	Effects of Additives on Silage Fermentation Characteristic and In Vitro Digestibility of Perennial Oat at Different Maturity Stages on the Qinghai Tibetan
title_short	Effects of Additives on Silage Fermentation Characteristic and In Vitro Digestibility of Perennial Oat at Different Maturity Stages on the Qinghai Tibetan
title_full	Effects of Additives on Silage Fermentation Characteristic and In Vitro Digestibility of Perennial Oat at Different Maturity Stages on the Qinghai Tibetan
title_fullStr	Effects of Additives on Silage Fermentation Characteristic and In Vitro Digestibility of Perennial Oat at Different Maturity Stages on the Qinghai Tibetan
title_full_unstemmed	Effects of Additives on Silage Fermentation Characteristic and In Vitro Digestibility of Perennial Oat at Different Maturity Stages on the Qinghai Tibetan
title_sort	effects of additives on silage fermentation characteristic and in vitro digestibility of perennial oat at different maturity stages on the qinghai tibetan
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/62c917bdf6a0461d9ac6b459823be787
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Effects of Additives on Silage Fermentation Characteristic and In Vitro Digestibility of Perennial Oat at Different Maturity Stages on the Qinghai Tibetan

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