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

Xuekai Wang, Han Liu, Yixiao Xie, Yingchao Zhang, Yanli Lin, Yulong Zheng, Xueping Yang, Ningwei Wang, Kuikui Ni and Fuyu Yang
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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
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

Agriculture, 2021, vol. 11, issue 3, 1-10

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.

Keywords: woody forage; mulberry; paper mulberry; silage additive; CNCPS (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
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