Exploring the Fermentation Products, Microbiology Communities, and Metabolites of Big-Bale Alfalfa Silage Prepared with/without Molasses and Lactobacillus rhamnosus

Baiyila Wu, Tong Ren, Changqing Li, Songyan Wu, Xue Cao, Hua Mei, Tiemei Wu, Mei Yong, Manlin Wei () and Chao Wang ()
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Baiyila Wu: College of Animal Science and Technology, Inner Mongolia Minzu University, Tongliao 028000, China
Tong Ren: College of Animal Science and Technology, Inner Mongolia Minzu University, Tongliao 028000, China
Changqing Li: Inner Mongolia Academy of Agriculture and Animal Husbandry Science, Hohhot 010031, China
Songyan Wu: Naiman Banner Animal Disease Prevention and Control Center, Tongliao 028000, China
Xue Cao: College of Animal Science and Technology, Inner Mongolia Minzu University, Tongliao 028000, China
Hua Mei: College of Animal Science and Technology, Inner Mongolia Minzu University, Tongliao 028000, China
Tiemei Wu: College of Animal Science and Technology, Inner Mongolia Minzu University, Tongliao 028000, China
Mei Yong: College of Animal Science and Technology, Inner Mongolia Minzu University, Tongliao 028000, China
Manlin Wei: College of Animal Science and Technology, Inner Mongolia Minzu University, Tongliao 028000, China
Chao Wang: Inner Mongolia Academy of Agriculture and Animal Husbandry Science, Hohhot 010031, China

Agriculture, 2024, vol. 14, issue 9, 1-11

Abstract: The influence of molasses (M) and Lactobacillus rhamnosus (LR) on fermentation products, microbial communities, and metabolites in big-bale alfalfa silage was investigated. Alfalfa ( Medicago sativa L.) was harvested at the third growth stage during the flowering stage in the experimental field of Linhui Grass Company from Tongliao City, Inner Mongolia. An alfalfa sample without additives was used as a control (C). M (20 g/kg) and LR (10 6 cfu/g) were added either alone or in combination. Alfalfa was fermented for 7, 14, and 56 d. Lactic acid content in the M, LR, and MLR groups increased, whereas the pH value and butyric acid, 2,3-butanediol, and ethanol contents decreased compared to those of C group after 7, 14, and 56 d of fermentation. A two-way analysis of variance (ANOVA) was performed to estimate the results. The LR group exhibited increased Lactobacillus abundance, whereas the M and MLR groups showed increased Weissella abundance compared to the C group. The relative contents of amino acids (tyrosine, isoleucine, threonine, arginine, valine, and citrulline) in the M and MLR groups were higher than those in the C group. During fermentation, the M, LR, and MLR groups showed decreased phenylalanine, isoleucine, and ferulic acid contents. Amino acids such as isoleucine and L-aspartic acid were positively correlated with Lactobacillus but negatively correlated with Weissella . In conclusion, combining high-throughput sequencing and liquid chromatography–mass spectrometry during anaerobic alfalfa fermentation can reveal new microbial community compositions and metabolite profiles, supporting the application of M, LR, and MLR as feed fermentation agents.

Keywords: alfalfa silage; high-throughput sequencing; microbial communities; metabolites; fermentation product (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: 2024
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