The Effects of <i>Lactobacillus plantarum</i> and <i>Lactobacillus buchneri</i> on the Fermentation Quality, In Vitro Digestibility, and Aerobic Stability of <i>Silphium perfoliatum</i> L. Silage

Abstract

In this experiment, Lactobacillus plantarum and Lactobacillus buchneri were added individually or in combination to Silphium perfoliatum L. (SP) silage to investigate the effects of different fermentation types of lactobacilli on the fermentation quality, in vitro digestibility, and aerobic stability of SP-silage, with a view to providing a certain scientific basis and technical support for obtaining high-quality SP-silage in production. The experiment comprised a non-additive group (control), an L. plantarum group (LP), an L. buchneri group (LB), and an L. plantarum and L. buchneri mixed treatment group (LPLB). Samples were taken after 60 days of fermentation and analyzed for the fermentation quality, in vitro digestibility, and aerobic stability of the SP-silage. The results showed that the addition of LP, LB, and LPLB significantly reduced the pH and proportion of ammonia nitrogen to total nitrogen and significantly increased the lactic acid, in vitro dry matter digestibility, and in vitro crude protein digestibility in the SP-silage (p p p p < 0.05). It was shown that adding a combination of LP and LB resulted in the best fermentation quality, nutritional value, and in vitro digestibility of the SP-silage. LB was effective in improving the aerobic stability of SP-silage.

Keywords

• aerobic stability
• fermentation quality
• in vitro digestibility
• <i>Lactobacillus plantarum</i>
• <i>Lactobacillus buchneri</i>
• <i>Silphium perfoliatum</i> L.