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

• Published in: Agriculture
• Main Authors: Xuekai Wang, Han Liu, Yixiao Xie, Yingchao Zhang, Yanli Lin, Yulong Zheng, Xueping Yang, Ningwei Wang, Kuikui Ni, Fuyu Yang
• Format: Article
• Language: English
• Published: MDPI AG 2021-03-01
• Subjects: woody forage; mulberry; paper mulberry; silage additive; CNCPS
• Online Access: https://www.mdpi.com/2077-0472/11/3/256

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 <i>Lactobacillus plantarum</i> (LP), or <i>Lactobacillus casei</i> (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.