scholarly journals Diversity of bacterial community during ensiling and subsequent exposure to air in whole-plant maize silage

2018 ◽  
Vol 31 (9) ◽  
pp. 1464-1473 ◽  
Author(s):  
Zongfu Hu ◽  
Jie Chang ◽  
Jianhua Yu ◽  
Shuguo Li ◽  
Huaxin Niu
Keyword(s):  
Bacterial Community ◽  
Maize Silage ◽  
Whole Plant ◽  
Subsequent Exposure

scholarly journals Effect of Different Regions and Ensiling Periods on Fermentation Quality and the Bacterial Community of Whole-Plant Maize Silage

2021 ◽  
Vol 12 ◽  
Author(s):  
Yuan Huang ◽  
Longfei Liang ◽  
Sheng Dai ◽  
Changrong Wu ◽  
Chao Chen ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Bacterial Community ◽  
Southern China ◽  
Ammonia Nitrogen ◽  
Raw Material ◽  
Material Surface ◽  
Maize Silage ◽  
Humid Climate ◽  
Fermentation Time ◽  
Whole Plant

This study aimed to explore the changes in the microbial community on the silage material surface and during the ensiling process of whole-plant maize in different regions. Whole-plant maize silages were sampled in Ziyun, Guanling, and Weinning counties within warm and humid climate areas in southern China. Silages were sampled at 0, 2, 5, 10, 20, and 45 days during ensiling. The nutritional components, fermentation properties, and microbiomes were examined to evaluate the influence of sampling area and fermentation time on the quality of silage. The results showed that the pH values of all silages significantly decreased (<4.2 at ensiling day 2) during fermentation and all silages achieved satisfactory fermentation at 45 days. Butyric acid was not detected during ensiling, and the contents of acetic acid and ammonia nitrogen in the final silages were below 6 g/kg DM and 50 g/kg total nitrogen, respectively. Weissella was the dominant epiphytic bacteria of raw material in Ziyun and Weinning, while Lactobacillus was prevalent in Guanling. Lactobacillus dominated the ensiling process, and its abundance significantly increased with increasing fermentation time in the three groups. Lactobacillus was negatively correlated with pH of all silages (p < 0.05) and positively correlated with lactic acid, propionic acid and acetic acid (p < 0.05). Furthermore, the bacterial community was significantly correlated with environmental factors. Altitude had a highly positive correlation with the abundance of Stenotrophomonas, Chryseobacterium, and Massilia (p < 0.01), while precipitation was negatively correlated with these bacteria. The humidity and average temperature significantly influenced the Lactobacillus and Weissella abundances of fresh whole-plant maize. During the ensiling process, the silages from three regions had similar bacterial dynamic changes, and the Lactobacillus formed and maintained good fermentation characteristics in whole-plant maize silage.

scholarly journals Bacterial Succession Pattern during the Fermentation Process in Whole-Plant Corn Silage Processed in Different Geographical Areas of Northern China

Processes ◽  
2021 ◽  
Vol 9 (5) ◽  
pp. 900
Author(s):  
Chao Wang ◽  
Hongyan Han ◽  
Lin Sun ◽  
Na Na ◽  
Haiwen Xu ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Bacterial Community ◽  
Inner Mongolia ◽  
Northern China ◽  
Ammonia Nitrogen ◽  
Corn Silage ◽  
Shanxi Province ◽  
Whole Plant ◽  
Bacterial Succession ◽  
Fermentation Quality

Whole-plant corn silage is a predominant forage for livestock that is processed in Heilongjiang province (Daqing city and Longjiang county), Inner Mongolia Autonomous Region (Helin county and Tumet Left Banner) and Shanxi province (Taigu and Shanyin counties) of North China; it was sampled at 0, 5, 14, 45 and 90 days after ensiling. Bacterial community and fermentation quality were analysed. During fermentation, the pH was reduced to below 4.0, lactic acid increased to above 73 g/kg DM (p < 0.05) and Lactobacillus dominated the bacterial community and had a reducing abundance after 14 days. In the final silages, butyric acid was not detected, and the contents of acetic acid and ammonia nitrogen were below 35 g/kg DM and 100 g/kg total nitrogen, respectively. Compared with silages from Heilongjiang and Inner Mongolia, silages from Shanxi contained less Lactobacillus and more Leuconostoc (p < 0.05), and had a separating bacterial community from 14 to 90 days. Lactobacillus was negatively correlated with pH in all the silages (p < 0.05), and positively correlated with lactic and acetic acid in silages from Heilongjiang and Inner Mongolia (p < 0.05). The results show that the final silages had satisfactory fermentation quality. During the ensilage process, silages from Heilongjiang and Inner Mongolia had similar bacterial-succession patterns; the activity of Lactobacillus formed and maintained good fermentation quality in whole-plant corn silage.

scholarly journals Effect of Feeding Cows Genetically Modified Maize on the Bacterial Community in the Bovine Rumen

2007 ◽  
Vol 73 (24) ◽  
pp. 8012-8017 ◽  
Author(s):  
S. Wiedemann ◽  
P. Gürtler ◽  
C. Albrecht
Keyword(s):  
Bacterial Community ◽  
Real Time ◽  
Real Time Pcr ◽  
Genetically Modified ◽  
Genetically Modified Maize ◽  
Bacterial Strains ◽  
Maize Silage ◽  
Bovine Rumen ◽  
Gm Maize ◽  
Effect Of Feeding

ABSTRACT Rumen-cannulated cows (n = 4) were fed successively silage made from either conventional or genetically modified (GM) maize. Results revealed no effects of GM maize on the dynamics of six ruminal bacterial strains (investigated by real-time PCR) compared to the conventional maize silage.

scholarly journals Effects of Gallic Acid on Fermentation Parameters, Protein Fraction, and Bacterial Community of Whole Plant Soybean Silage

2021 ◽  
Vol 12 ◽  
Author(s):  
Cheng Wang ◽  
Mingyang Zheng ◽  
Shuo Wu ◽  
Xuan Zou ◽  
Xiaoyang Chen ◽  
...  
Keyword(s):  
Bacterial Community ◽  
Gallic Acid ◽  
Dry Matter ◽  
Ph Value ◽  
Amino Nitrogen ◽  
Wide Distribution ◽  
Coliform Bacteria ◽  
Fresh Matter ◽  
Whole Plant ◽  
Fermentation Parameters

Whole plant soybean (WPS) is a kind of legume resource with characteristics of high nutrition, large biomass, and wide distribution. In the present study, we have investigated the feasibility and effects of gallic acid (GA) on WPS silage quality, nitrogen distribution, tannin content, and bacterial community. The 0.5 and 1% (fresh matter basis) GA were added into WPS for dynamic ensiling (days 3, 7, 14, and 30, respectively). The results showed that the WPS silage with GA addition significantly decreased pH value (6.16–5.38 at ensiling day 30), coliform bacteria count and butyric acid (65.3–62.0 g/kg dry matter at ensiling day 30), and amino nitrogen contents (259–88.2 g/kg total nitrogen at ensiling day 30) and promoted lactic acid (9.62–31.5 g/kg dry matter at ensiling day 30), acetic acid (24.1–85.6 g/kg dry matter at ensiling day 30), and tannin (total phenol and hydrolyzable tannin) contents. Additionally, the GA addition also contributed to the change of bacterial community, where Firmicutes and Lactobacillus were most abundant on phylum and genus levels, respectively. The above results suggested that GA additive applied in WPS silage was an effective strategy to protect nutrition and improve fermentation quality, and the 1% GA addition showed a better effect.

scholarly journals Digestibility, metabolic utilisation and effects on growth and slaughter traits of diets containing whole plant maize silage in heavy pigs

2016 ◽  
Vol 16 (1) ◽  
pp. 122-131 ◽  
Author(s):  
Gianluca Galassi ◽  
Luca Malagutti ◽  
Luca Rapetti ◽  
Gianni Matteo Crovetto ◽  
Cristina Zanfi ◽  
...  
Keyword(s):  
Maize Silage ◽  
Whole Plant

scholarly journals Effect of Bacillus amyloliquefaciens and Bacillus subtilis on fermentation, dynamics of bacterial community and their functional shifts of whole-plant corn silage

2022 ◽  
Vol 13 (1) ◽  
Author(s):  
Jie Bai ◽  
Marcia Franco ◽  
Zitong Ding ◽  
Lin Hao ◽  
Wencan Ke ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Bacterial Community ◽  
Bacillus Amyloliquefaciens ◽  
Corn Silage ◽  
Water Soluble ◽  
Soluble Carbohydrate ◽  
Protein Nitrogen ◽  
Positive Effects ◽  
Whole Plant ◽  
Relative Abundances

Abstract Background Bacillus amyloliquefaciens (BA) and Bacillus subtilis (BS) are usually used as feed supplements directly or bacterial inoculants in biological feeds for animals. However, few research have reported the effects of BA and BS on fermentation characteristics and bacterial community successions of whole-plant corn silage during ensiling. If the BA and BS inoculants have positive effects on silages, then they could not only improve fermentation characteristics, but also deliver BA or BS viable cells to ruminants, which would play its probiotic effect. Therefore, the objectives of this study were to investigate the effects of BA and BS on the fermentation, chemical characteristics, bacterial community and their metabolic pathway of whole-plant corn silage. Results Freshly chopped whole-plant corn was inoculated without or with BA and BS, respectively, and ensiled for 1, 3, 7, 14 and 60 d. Results showed that BA and BS inoculations increased lactic acid concentrations of whole-plant corn silages compared with control, and BA inoculation decreased acetic acid concentrations, whereas BS inoculation decreased fiber contents and increased crude protein (CP) content. Higher water-soluble carbohydrate contents and lower starch contents were observed in BA- and BS-inoculated silages compared with that in control. The decreased CP content and increased non-protein nitrogen content were observed in BA-inoculated silage, which was consistent with the higher amino acid metabolism abundances observed in BA-inoculated silage. In addition, it was noteworthy that BA and BS inoculations increased the metabolism of cofactors and vitamins, and decreased the relative abundances of drug resistance: antimicrobial pathways. We also found that the bacterial metabolism pathways were clearly separated into three clusters based on the ensiling times of whole-plant corn silage in the present study. There were no significant differences in bacterial community compositions among the three groups during ensiling. However, BA and BS inoculations decreased the relative abundances of undesirable bacteria such as Acetobacter and Acinetobacter. Conclusion Our findings suggested that the BS strain was more suitable as silage inoculants than the BA strain in whole-plant corn silage in this study.

Nutritional evaluation of whole plant maize ensiled at three chop lengths and fed to lactating dairy cows

1994 ◽  
Vol 34 (6) ◽  
pp. 709 ◽  
Author(s):  
CR Stockdale ◽  
GW Beavis
Keyword(s):  
Zea Mays ◽  
Regression Analysis ◽  
Dairy Cows ◽  
Maize Silage ◽  
Nutritional Evaluation ◽  
Lactating Dairy Cows ◽  
Whole Plant ◽  
Silage Quality ◽  
Daily Intakes ◽  
Daily Milk

Whole crop maize (Zea mays) was chopped at 3 lengths before ensiling; the maize was harvested with a precision chop harvester with screen apertures of either 9 cm2 (fine chopped maize), 36 cm2 (medium chopped maize), or no screen at all (coarse chopped maize). The 3 silages were each fed as a supplement to pasture to lactating dairy cows in 2 experiments. Although some of the variables measured to assess silage quality suggested that the preservation process may have deteriorated as length of chop increased, length of chop of maize generally appeared to have little effect on silage quality or milk production. In experiment 1, cows ate about 7 kg DM of pasture and 8-9 kg DM of maize silage per day. Mean daily milk yields for the cows offered fine, medium and coarse chopped silage were 18.0, 17.7 and 18.2 kg/cow, respectively. In experiment 2, where daily intakes of each maize silage covered the range of 0-10.7 kg DM/cow, regression analysis could not detect any differences in milk responses between chop lengths. We concluded that aspects other than nutritional considerations should determine the length of chop that farmers aim for when making maize silage; these include ease of compaction in the bunker to ensure the production of good quality silage, and fuel consumption during harvesting.

New Approach for Calibration Transfer from a Local Database to a Global Database

1998 ◽  
Vol 6 (1) ◽  
pp. 55-60 ◽  
Author(s):  
Pierre Dardenne ◽  
Roland Welle
Keyword(s):  
Sample Selection ◽  
Maize Silage ◽  
Calibration Transfer ◽  
Mahalanobis Distances ◽  
New Approach ◽  
Global Database ◽  
Local Database ◽  
Whole Plant ◽  
Predicted Values ◽  
New Equation

The goal of the experiment is to transfer a local model to a global model for the prediction of a new parameter. Station de Haute Belgique (SHB) has developed an extensive spectral database to determine 10 parameters of whole plant maize silage samples. Pioneer has determined the Tilley and Terry digestibility (T&T) on a smaller set of samples. The analysis of the Mahalanobis distances between the two sets shows that Pioneer's set has a much smaller variation than SHB's set. Pioneer's set can be predicted by SHB's calibrations, but SHB's database cannot be predicted by Pioneer's calibration. The 10 parameters predicted on Pioneer's set are used to estimate the Tilley and Terry digestibility coefficient through a PLS model. The same model is then used to predict T&T on the large SHB set. The later predicted values are reported as references on SHB's set and a global T&T equation is developed after an adequate sample selection. The procedure shows that the new equation, applied on independent sets, is more accurate and more robust than the local one.

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