The Fermentation Quality, Antioxidant Activity, and Bacterial Community of Mulberry Leaf Silage with <i>Pediococcus</i>, <i>Bacillus</i>, and Wheat Bran
Jinzhuan Li,
Guiming Li,
Haosen Zhang,
Tiantian Yang,
Zaheer Abbas,
Xiaohan Jiang,
Heng Zhang,
Rijun Zhang,
Dayong Si
Affiliations
Jinzhuan Li
State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
Guiming Li
Poultry Institute, Shandong Academy of Agricultural Sciences, Jinan 250100, China
Haosen Zhang
State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
Tiantian Yang
State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
Zaheer Abbas
State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
Xiaohan Jiang
State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
Heng Zhang
Poultry Institute, Shandong Academy of Agricultural Sciences, Jinan 250100, China
Rijun Zhang
State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
Dayong Si
State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
This study was conducted to investigate the effects of different strains and wheat bran on the fermentation quality, antioxidant activity, and bacterial community of mulberry leaf silage. Mulberry leaves were ensiled with Pediococcus acidilactici and Pediococcus pentosaceus (A), Bacillus subtilis and Bacillus licheniformi (DK), and Pediococcus acidilactici, Pediococcus pentosaceus, Bacillus subtilis, and Bacillus licheniformi (AK). Each treatment was supplemented with 10% wheat bran (fresh matter basis), and the strains were added in equal proportions for 7 days. The results indicated that the DK and AK groups exhibited higher dry matter (DM) content compared to the A group (p p p Lactococcus and Lactobacillus, in the AK group. In summary, the AK group was observed to enhance fermentation quality and antioxidant capacity, leading to the establishment of a favorable microbial community composition.
