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Acta Prataculturae Sinica ›› 2021, Vol. 30 ›› Issue (3): 121-128.DOI: 10.11686/cyxb2020152

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Effect of lactic acid bacteria and storage temperature on the quality of Moringa oleifera leaf silage

Hong-jian LV1(), Xiang GUO2, De-kui CHEN1, Xiao-yang CHEN2(), Qing ZHANG2()   

  1. 1.College of Animal Science,South China Agricultural University,Guangzhou 510642,China
    2.College of Forestry and Landscape Architecture,South China Agricultural University,Guangdong Research Center of Woody Forage Engineering Technology,Guangdong Key Laboratory for Innovation Development and Utilization of Forage Plant Germplasm,Guangzhou 510642,China
  • Received:2020-04-07 Revised:2020-05-14 Online:2021-03-20 Published:2021-03-09
  • Contact: Xiao-yang CHEN,Qing ZHANG

Abstract:

Four lactic acid bacterial strains, isolated and selected from Moringa oleifera leaf (MOL) silage, were identified as Lactobacillus plantarum (LP), Lactobacillus farciminis (LF), Weissella thailandensis (W), and Lactococcus lactis (E), respectively. Fermentation quality, nutrient contents and tannin contents of MOL ensiled without or with the four strains at 15 and 30 ℃ external temperature were investigated in the present study. A completely randomized two-factor (lactic acid bacterium×temperature) design was employed. After 60 days the silages were opened to determine and analysis. It was found that the contents of crude protein and water-soluble carbohydrates were 25.31% and 7.53%, respectively, on a dry matter basis. Adding lactic acid bacteria decreased pH, lactic acid bacteria number and ammonium nitrogen content (P<0.05), while increasing the lactic acid and acetic acid contents (P<0.05). Silage fermented at 15 ℃ showed higher lactic acid bacteria number and true protein content than when fermented at 30 ℃ (P<0.05). Furthermore, silage fermented at 15 ℃ external temperature had lower contents of non-protein nitrogen, ammonium nitrogen and free amino acid than silage fermented at 30 ℃ external temperature (P<0.05). Tannin contents in each treatment group decreased after ensiling without significant difference between treatments (P>0.05). In conclusion, MOL contain high protein content and they are easy to ensile. Lactic acid bacteria inoculants and a relatively low fermentation temperature are effective to improve the quality of MOL silage.

Key words: Moringa oleifera leaves silage, lactic acid bacteria, store temperature, tannin