ArticleAsian-Australasian journal of animal sciences2020
Impact of wilting and additives on fermentation quality and carbohydrate composition of mulberry silage.
Article in Asian-Australasian journal of animal sciences, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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16 citing papers in PubMed, 34 citations in OpenAlex.
- Chemical and microbial characteristics and aerobic stability of laboratory-scale unchopped alfalfa baleage: effects of lactic acid bacteria inoculation and beet molasses at two moisture levels.Veterinary and animal science · 2026Article
- Effects of wilting and additives on fermentation characteristics, microbial composition, metabolome, and ruminal degradation properties of mulberry silage.BMC microbiology · 2026Article
- Synergistic effects ofVeterinary world · 2025Article
- Effects ofFrontiers in veterinary science · 2025Article
- Metabolome profile and microbial community structure ofFrontiers in bioengineering and biotechnology · 2025Article
- Biochemical properties of lactic acid bacteria for efficient silage production: an update.Frontiers in microbiology · 2025Review
- Effects of wilting on silage quality: a meta-analysis.Animal bioscience · 2024Article
- Effects of compound lactic acid bacteria on the quality and microbial diversity of alfalfa silage in saline-alkali soils.Frontiers in microbiology · 2024Article
- Biomass yield, quality, nutrient composition, and feeding value of oat (Avena sativa) silage subjected to different wilting durations and/or inoculant application.Tropical animal health and production · 2023Article
- Cellulase-lactic acid bacteria synergy action regulates silage fermentation of woody plant.Biotechnology for biofuels and bioproducts · 2023Article
- Silage preparation and sustainable livestock production of natural woody plant.Frontiers in plant science · 2023Review
- Effects of different additives on the bacterial community and fermentation mode of whole-plant paper mulberry silage.Frontiers in microbiology · 2022Article
- The potential and effects of saline-alkali alfalfa microbiota under salt stress on the fermentation quality and microbial.BMC microbiology · 2021Article
- Effects of Lactic Acid Bacteria on Microbial Metabolic Functions of Paper Mulberry Silage: A BIOLOG ECO Microplates Approach.Frontiers in microbiology · 2021Article
- Effects of wilting and additives on the ensiling quality and in vitro rumen fermentation characteristics of sudangrass silage.Animal bioscience · 2021Article
- Effects of Paper Mulberry Silage on the Milk Production, Apparent Digestibility, Antioxidant Capacity, and Fecal Bacteria Composition in Holstein Dairy Cows.Animals : an open access journal from MDPI · 2020Article
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveThe objective of this study was to investigate the effects of wilting and additives on the fermentation quality, structural and non-structural carbohydrate composition of mulberry silages.
methodsThe selected LAB strains Lactobacillus (L.) plantarum 'LC279063' (L1), commercial inoculant Gaofuji (GF), and Trichoderma viride cellulase (CE) were used as additives for silage preparation. Silage treatments were designed as control (CK), L1, GF, or CE under three wilting rates, that is wilting for 0, 2 or 4 hours (h). After ensiling for 30 days, the silages were analyzed for the chemical and fermentation characteristics.
resultsThe results showed that wilting had superior effects on increasing the non-structural carbohydrate concentration and degrading the structural carbohydrate. After ensiling for 30 days, L1 generally had a higher fermentation quality than other treatments, indicated by the lower pH value, acetic acid, propionic acid and ammonia nitrogen (NH3-N) content, and the higher lactic acid, water soluble carbohydrate (WSC), glucose, galactose, sucrose and cellobiose concentration (p<0.05) at any wilting rate. Wilting could increase the ratio of lactic acid/acetic acid and decrease the content of NH3-N.
conclusionThe results confirmed that wilting degraded the structural carbohydrate and increased the non-structural carbohydrate; and L1 exhibited better properties in improving fermentation quality and maintaining a high non-structural carbohydrates composition compared with the other treatments.
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