Fermentation Quality,Chemical Compositions,and In Vitro Digestibility Of Mulberry(Morus Alba)Leaf Silage Treated With Fermentation Substrates And Lactic Acid Bacteria

To improve the fermentation quality and chemical composition on the line of successfully prepare the perfect animal nutrition model of mulberry leaf(Morus Alba)silage,fermentation substrates(glucose,molasses)and lactic acid bacteria(LAB)additives were implemented in this study.Effect of applying different levels of glucose on the fermentation quality,chemical compositions,and in vitro digestibility of mulberry(Morus Alba)leaf silage.The objective of this study was to examine the effect of adding different levels of glucose on the fermentation quality,chemical compositions,and in vitro digestibility of mulberry leaf silage.The mulberry leaf material was freshly cut at the growth stage.The small-scale silage fermentation method was used to prepare desirable silage.The treatments were designed as 1-control silage without additive(C);2-glucose,1%fresh matter basis,(G1);3-glucose,2%fresh matter basis,(G3);4-glucose,3%fresh matter basis,(G3).The silage qualities were analyzed after 1,7,14,30,60,and 90 days of fermentation.The results have shown that dry matter(DM)content was found 424.92 g/kg.The WSC content was 80.31g/kg DM.The buffering capacity and CP concentrations of fresh leaves were 223.02 mE/kg DM and 21.86%DM respectively.Epiphytic LAB on mulberry leaves were more than 1.0×105 cfu/g FM and yeasts were less than 1.0 × 103 cfu/g FM.Also after 14,30 and 60 days of ensiling G2 and G3 treatments decreased the pH value of mulberry leaves silage as compared to the control(P<0.05).After 90 days of ensiling all additive treatments(except G1)decreased the pH value of mulberry leaves silage as compared to the control,but the differences were significant only in G3(P<0.05).However,the amount of pH was more than five,which is considered higher than the typical silage pH.There was no effect on the DM,AN/TN,ADF,and NDF of mulberry leaf silage after the ensiling period.The glucose treatment(G3)had a slightly higher PA content than the other treated silages,which indicated some clostridial bacteria activity occurring or some heterofermentative LAB activity occurring from organic bacteria.There were significant differences among treatments in gas volumes produced from digestion throughout the incubation period(P<0.05).But did not have effects(P>0.05)on in vitro dry matter digestibility(IVDMD)and in vitro neutral detergent fiber digestibility(IVNDF).Effect of applying lactic acid bacteria on the fermentation quality,chemical compositions and in vitro digestibility of mulberry(Morus Alba)leaf silage.The small-scale silage fermentation pathway was used to prepare desirable silage.Hence,the designation of additive doses was as:1-control silage without additive(C);2-commercial lactic acid bacteria(Lactobacillus Plantarum)(LAB1);3-lactic acid bacteria(Pediococuss acidilactici)(LAB2);4-lactic acid bacteria(Lactobacillus rhamnosus)(LAB3).The lactic acid bacteria were inoculated at 106 colony-forming units(CFU)g-1.These silos were kept at room temperature(25-30 ?),and the silage qualities were analyzed after 1,7,14,30,60,and 90 days of fermentation.The DM content of fresh material was 424.92 g/kg FW.The WSC content was 80.31g/kg DM.The buffering capacity and CP concentrations of fresh leaves were 223.02 mE/kg DM and 21.86%DM respectively.Epiphytic LAB on mulberry leaves were more than 1.0×105 cfu/g FM and yeasts were less than 1.0 × 103 cfu/g FM.After 7,14,30,60,and 90 days of ensiling all additive treatments decreased the pH value of mulberry leaves silage as compared with the control(P<0.05).Lactic acid bacteria treatments(LAB2 and 3)significantly increased the lactic acid amount as compared with the control(P<0.05)after 14 days of ensiling.The highest amount of lactic acid after 30 and 60 days was in LAB3,and the difference was significant as compared with the control(P<0.05).Also,Lactic acid bacteria treatments significantly decreased the propionic acid amount as compared with the control(P<0.05)after 14,30,and 60 days of ensiling.There were no significant differences in WSC,AN/TN.NDF,ADF,and DM,in all additive treatments as compared with the control.Yeast and lactic acid bacteria numbers in all silages were as high as 102 CFU g-1 FM and 105 CFU g-1 FM respectively.There were significant differences among treatments in gas volumes produced from digestion throughout the incubation period(P<0.05).Likewise additives significantly(P<0.05)influenced the GP72 h incubation,but did not have effects(P>0.05)in vitro dry matter digestibility(IVDMD)and in vitro neutral detergent fiber digestibility(IVNDF).Ensiling characteristics,fermentation quality,and chemical compositions of mulberry(Morus Alba)leaf silage treated with molasses,glucose and lactic acid bacteria.This study was conducted to assess the use of mulberry leaves as non-conventional forage recourse.The effect of lactic acid bacteria,molasses,and glucose on fermentation and quality of mulberry leaf silage were determined.In addition to a control group(C),mulberry leaves were treated with glucose(G),molasses(M),lactobacillus Plantarum(P),L.Plantarum + glucose(P+G)and L.Plantarum + molasses(P+M).Both control and treatment groups were ensiled in laboratory silos,and samples were taken at 7,14,30,and 60 days after initiation of ensiling.The results revealed that addition of L.Plantarum accelerated lactic acid fermentation.After 7 days of ensiling the lactic acid content in P,P+G and P+M treatment were>6 times than of the control.The pH of all treatment including L.Plantarum fell below 4.3;the pH of P+G and P+M fell to about 4.0 after 60 days.The addition of glucose or molasses did not improve fermentation quality.The pH of C,G and M were still above 5.85 after 30 days.At the end of ensiling,the pH of C,G,and M treatment decreased to 5.96,5.35,and 5.24,respectively,significantly(p<0.05)higher than in P.The acetic acid contents in P was the highest after 14 days of ensiling(p<0.05).The ammonia nitrogen:total nitrogen ratio(AN:TN)in P was significantly lower than that in control after 7 days(p<0.05).Afterwards,the AN:TN increased steadily in all silages while AN:TN in P,P+G and P+M was significantly lower than that in C,G and M until the end of the ensiling period.NDF and ADF contents were affected by applying lactic acid bacteria additives.NDF value in P,P+G and P+M was significantly lower than that in C,G and M after 60 days ensiling(p<0.05).But ADF amount was significantly lower than that in C,G and M only in P+M and P+G treatments.It was concluded that addition of L.Plantarum markedly improved fermentation quality of mulberry leaves,while the addition of L.Plantarum with glucose and molasses did not further improve fermentation quality.