Use of Microbial and Enzymatic Additives on the Nutritional Quality, Fermentation Profile, and In Vitro Digestibility of Mixed Silages of Amaranth and Sweet Potato Vines

Liuyan Fang, Mengrong Su, Shaoyan Wu, Wenhui Xu, Beiyu Weng, Yaochang Feng, Wenjie Zhang and Jian Ma ()
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Liuyan Fang: College of Coastal Agricultural Sciences, Guangdong Ocean University, Zhanjiang 524088, China
Mengrong Su: College of Coastal Agricultural Sciences, Guangdong Ocean University, Zhanjiang 524088, China
Shaoyan Wu: College of Coastal Agricultural Sciences, Guangdong Ocean University, Zhanjiang 524088, China
Wenhui Xu: College of Coastal Agricultural Sciences, Guangdong Ocean University, Zhanjiang 524088, China
Beiyu Weng: College of Coastal Agricultural Sciences, Guangdong Ocean University, Zhanjiang 524088, China
Yaochang Feng: College of Coastal Agricultural Sciences, Guangdong Ocean University, Zhanjiang 524088, China
Wenjie Zhang: Key Laboratory of Livestock and Poultry Healthy Breeding Technology in Northwest China, Xinjiang Agricultural Vocational and Technical University, Changji 831100, China
Jian Ma: College of Coastal Agricultural Sciences, Guangdong Ocean University, Zhanjiang 524088, China

Agriculture, 2025, vol. 15, issue 21, 1-20

Abstract: This research evaluated the influence of lactic acid bacteria and cellulase, individually or in combination, on the quality of mixed amaranth and sweet potato vine silages. The experiment included four groups: control group with no additives addition (CG), added cellulase group (AS1), added lactic acid bacteria group (AS2) and combined supplementation group (AS3), with five replicates per group. The ensiling period lasted for 60 days. Parameters of silage, including chemical components, fermentation profile, aerobic stability, and in vitro nutrient digestibility, were determined. The results revealed that the quality of amaranth and sweet potato vine mixed silage was improved to a certain degree after addition of two additives individually. Combining these additives observably increased ( p < 0.05) the lactic acid and crude protein contents and decreased the pH, ratio of ammonia nitrogen to total nitrogen and neutral detergent fiber content of mixed silage. Compared with the CG and AS1 groups, the number of lactic acid bacteria in the AS3 group increased significantly ( p < 0.05), while aerobic bacteria and mold counts showed the opposite tendency. Also, the in vitro dry matter, crude protein and neutral detergent fiber digestibility of the AS3 group were higher ( p < 0.05) than those of the CG group. Combined inoculation observably reduced ( p < 0.05) the ammonia nitrogen concentration and increased ( p < 0.05) the propionic and butyric acid concentrations of mixed silage under in vitro incubation. In summary, the inoculation of lactic acid bacteria and cellulase can enhance the fermentation profile and nutritional values of mixed silage made from amaranth and sweet potato vine, and the best improvement effects are obtained by the combined utilization of the two additives.

Keywords: additive; amaranth; fermentation profile; in vitro digestibility; mixture silage (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: 2025
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