Effect of maize straw additives on the nutritional quality and bacterial communities of ensiled forage rape for animal feed

ABSTRACT The impact of forage rape (Brassica napus L.) with maize (Zea mays L.) straw addition on the changes of nutritional quality and bacterial community was investigated by using high-throughput sequencing analysis of the 16S rRNA. The six ensilage treatments were set based on different mass rat...

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Autores principales:	Yin,Fating, Cheng,Zhibo, Zhang,Fenghua
Lenguaje:	English
Publicado:	Instituto de Investigaciones Agropecuarias, INIA 2021
Materias:	Bacterial community ensilage quality forage rape maize straw additives
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392021000400585
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spelling	oai:scielo:S0718-583920210004005852021-10-27Effect of maize straw additives on the nutritional quality and bacterial communities of ensiled forage rape for animal feedYin,FatingCheng,ZhiboZhang,Fenghua Bacterial community ensilage quality forage rape maize straw additives ABSTRACT The impact of forage rape (Brassica napus L.) with maize (Zea mays L.) straw addition on the changes of nutritional quality and bacterial community was investigated by using high-throughput sequencing analysis of the 16S rRNA. The six ensilage treatments were set based on different mass ratios of forage rape (S) and maize stalk (Y): S1 (forage rape:maize stalk 10:0), S7Y3 (7:3), S6Y4 (6:4), S5Y5 (5:5), S4Y6 (4:6), and S3Y7 (3:7). The results showed that compared with S1, the DM content of S7Y3, S6Y4, S5Y5, S4Y6 and S3Y7 increased by 10.71%, 16.02%, 22.56%, 24.37% and 30.19% after the maize straw addition, respectively. Contents of crude protein (CP), ether extracts (EE) and water-soluble carbohydrate (WSC) contents in S7Y3 were significantly higher than that of other maize straw additive treatments (P < 0.05), which were 11.11% DM, 4.54% DM and 12.50% DM, respectively. On the 60th day of fermentation, the lowest pH value was found in S7Y3, which was 3.56. The V-score of each treatment were above 80. Bacterial Shannon and Chao indices were highest in S7Y3. The dominant bacterial phyla across all silage samples were Firmicutes, Proteobacteria, Cyanobacteria and Actinobacteria. The dominant genera are Lactobacillus and Weissella. Redundancy analysis (RDA) suggested that DM, CP, EE and WSC are the main factors in shaping bacterial communities. This study demonstrated that forage rape with maize straw addition can affect the nutritional quality and bacterial community of silage, and the best mixing ratio of maize straw and forage rape ensilage is 7:3.info:eu-repo/semantics/openAccessInstituto de Investigaciones Agropecuarias, INIAChilean journal of agricultural research v.81 n.4 20212021-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392021000400585en10.4067/S0718-58392021000400585
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Bacterial community ensilage quality forage rape maize straw additives
spellingShingle	Bacterial community ensilage quality forage rape maize straw additives Yin,Fating Cheng,Zhibo Zhang,Fenghua Effect of maize straw additives on the nutritional quality and bacterial communities of ensiled forage rape for animal feed
description	ABSTRACT The impact of forage rape (Brassica napus L.) with maize (Zea mays L.) straw addition on the changes of nutritional quality and bacterial community was investigated by using high-throughput sequencing analysis of the 16S rRNA. The six ensilage treatments were set based on different mass ratios of forage rape (S) and maize stalk (Y): S1 (forage rape:maize stalk 10:0), S7Y3 (7:3), S6Y4 (6:4), S5Y5 (5:5), S4Y6 (4:6), and S3Y7 (3:7). The results showed that compared with S1, the DM content of S7Y3, S6Y4, S5Y5, S4Y6 and S3Y7 increased by 10.71%, 16.02%, 22.56%, 24.37% and 30.19% after the maize straw addition, respectively. Contents of crude protein (CP), ether extracts (EE) and water-soluble carbohydrate (WSC) contents in S7Y3 were significantly higher than that of other maize straw additive treatments (P < 0.05), which were 11.11% DM, 4.54% DM and 12.50% DM, respectively. On the 60th day of fermentation, the lowest pH value was found in S7Y3, which was 3.56. The V-score of each treatment were above 80. Bacterial Shannon and Chao indices were highest in S7Y3. The dominant bacterial phyla across all silage samples were Firmicutes, Proteobacteria, Cyanobacteria and Actinobacteria. The dominant genera are Lactobacillus and Weissella. Redundancy analysis (RDA) suggested that DM, CP, EE and WSC are the main factors in shaping bacterial communities. This study demonstrated that forage rape with maize straw addition can affect the nutritional quality and bacterial community of silage, and the best mixing ratio of maize straw and forage rape ensilage is 7:3.
author	Yin,Fating Cheng,Zhibo Zhang,Fenghua
author_facet	Yin,Fating Cheng,Zhibo Zhang,Fenghua
author_sort	Yin,Fating
title	Effect of maize straw additives on the nutritional quality and bacterial communities of ensiled forage rape for animal feed
title_short	Effect of maize straw additives on the nutritional quality and bacterial communities of ensiled forage rape for animal feed
title_full	Effect of maize straw additives on the nutritional quality and bacterial communities of ensiled forage rape for animal feed
title_fullStr	Effect of maize straw additives on the nutritional quality and bacterial communities of ensiled forage rape for animal feed
title_full_unstemmed	Effect of maize straw additives on the nutritional quality and bacterial communities of ensiled forage rape for animal feed
title_sort	effect of maize straw additives on the nutritional quality and bacterial communities of ensiled forage rape for animal feed
publisher	Instituto de Investigaciones Agropecuarias, INIA
publishDate	2021
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392021000400585
work_keys_str_mv	AT yinfating effectofmaizestrawadditivesonthenutritionalqualityandbacterialcommunitiesofensiledforagerapeforanimalfeed AT chengzhibo effectofmaizestrawadditivesonthenutritionalqualityandbacterialcommunitiesofensiledforagerapeforanimalfeed AT zhangfenghua effectofmaizestrawadditivesonthenutritionalqualityandbacterialcommunitiesofensiledforagerapeforanimalfeed
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Effect of maize straw additives on the nutritional quality and bacterial communities of ensiled forage rape for animal feed

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