Effect of Water Content and Additives on Silage Characteristics,Microbial Population and Community Diversity of Amaranth
To investigate the effects of water content and additives on the silage characteristics,micro-bial population and community diversity of amaranth,two water content gradients(AhG:80%water con-tent;AhS:70%water content)and three additive treatments(CK:no additive;LP:added Lactobacillus plantarum,0.1 g/kg;PA:added propionic acid,4 g/kg)were set using mature amaranth as raw material,and polyethylene vacuum packing bags were opened after 60 days of anaerobic fermentation.The results showed that after anaerobic fermentation,the dry matter content of the low moisture treatment group was significantly higher than that of high-moisture treatments(P<0.05).The crude protein(CP)content of AhS-CK and AhS-LP was significantly higher than that of AhG-CK and AhG-LP(P<0.05).The CP content of AhG-PA and AhS-PA showed significant differences compared to the other two treatment group(P<0.05),but the CP content of AhS-PA was significantly lower than that of AhG-PA(P<0.05).Under both moisture gradients,the pH of LP and PA groups was significantly lower than that of the CK group,and the lactic acid contents of the LP and PA groups were significantly higher than that of the CK group(P<0.05).The acetic acid content of AhG-PA was significantly lower than that of AhG-LP and AhG-CK(P<0.05),the acetic acid content of AhS-LP and AhS-CK was significantly lower than that of AhS-PA(P<0.05).The propionic acid content of AhG-LP was significantly lower than that of AhG-CK and AhG-PA(P<0.05),the propionic acid content of AhS-CK and AhS-LP was significantly lower than that of AhS-PA(P<0.05).The number of lactic acid bacteria in AhS-PA was significantly higher than that in AhG-PA(P<0.05),however mold was only detected in AhG-PA.The number of yeasts in the AhG-LP,AhG-PA and AhS-CK was significantly lower than that in AhG-CK group(P<0.05).Under different water content gradients,the number of aerobic bacteria in the LP and PA groups was significantly lower than in the CK group,the number of aerobic bacteria in AhS-CK was significantly lower than that in AhG-CK(P<0.05).The dominant strains of AhG-LP,AhS-CK,AhS-LP and AhS-PA were mainly Lacti-plantibacillus plantarum,Lentilactobacillus buchneri,Levilactobacillus brevis.Among the dominant strains of AhG-CK were Enterobacter cloacae,which had adverse effects on fermentation,and Xan-thomonas oryzae in AhG-PA was a pathogenic bacterium with large proportion,which affected the fermen-tation quality.In summary,the addition of Lactobacillus plantarum during ensiling can improve the rela-tive abundance of the dominant flora(Lactiplantibacillus plantarum,Lentilactobacillus buchneri,Levilac-tobacillus brevis),effectively improve the fermentation characteristics of amaranth,and obtain good silage.
AmaranthWater contentSilage additivesMicrobial community
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NSTL
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