Addition of Lactic Acid Bacteria Can Promote the Quality and Feeding Value of <i>Broussonetia papyrifera</i> (Paper Mulberry) Silage

Abstract

In this study, the influence of two lactic acid bacteria (LAB) strains [Lactobacillus rhamnosus BDy (LR-BDy) and Lactobacillus buchneri TSy (LB-TSy)] selected from Southwest China on the fermentation characteristics and in vitro gas production of Broussonetia papyrifera (paper mulberry) silage were experimentally explored. The experimental groups were a control group (C), an LB-TSy treatment (LB), an LR-BDy treatment (LR), and an LR-BDy + LB-TSy hybrid group (LR × LB). After the LAB were added, the pH value of paper mulberry silage significantly declined (p p p > 0.05). The lactic acid content in paper mulberry silage was evidently increased (p p Lactobacillus was enhanced. Hence, the addition of LAB selected from the warm and humid region in Southwest China can improve the quality of paper mulberry silage and elevate its feeding value in this region.

Keywords

• paper mulberry
• silage
• in vitro gas production
• microbial community
• lactic acid bacteria