Laboratory silo type and inoculation effects on nutritional composition, fermentation, and bacterial and fungal communities of oat silage

作者：Juan José Romero, Yuchao Zhao, M. A. Balseca-Paredes, Francesco Tiezzi, Eduardo Gutiérrez‐Rodríguez, Miguel S. Castillo · 发表于：Journal of Dairy Science · 年份：2017 · DOI：10.3168/jds.2016-11642 · 被引用次数：107 · 研究领域：Ruminant Nutrition and Digestive Physiology、Soil Carbon and Nitrogen Dynamics、Food composition and properties

The objectives were to evaluate (1) the use of 2 types of experimental silos (S) to characterize whole-crop oat ( Avena sativa L.) silage with or without addition of an inoculant (I), and (2) the effect of inoculation on the microbial community structure of oats ensiled using only plastic bucket silos (BKT). From each of 6 sections in a field, oats were harvested, treated (INO) or not (CON) with inoculant, packed into 19-L BKT or vacuum bags (BG), and ensiled for 217 d. The inoculant added contained Lactobacillus buchneri and Pediococcus pentosaceus (4 × 10 5 and 1 × 10 5 cfu/g of fresh oats, respectively). The experimental design was a complete randomized design replicated 6 times. Treatment design was the factorial combination of 2 S × 2 I. Some differences existed between BG versus BKT at silo opening (217 d), including a decreased CP (7.73 vs. 7.04 ± 0.247% of DM) and ethanol (1.93 vs. 1.55 ± 0.155) and increased lactic acid (4.28 vs. 3.65 ± 0.241), respectively. Also, WSC and mold counts were reduced in BG versus BKT for CON (1.78 vs. 2.70 ± 0.162% of DM and 0.8 vs. 2.82 ± 0.409 log cfu/fresh g) but not for INO (∼1.53 and 1.55), respectively. Application of INO increased DM recovery (96.1 vs. 92.9 ± 0.63%), aerobic stability (565 vs. 133 ± 29.2 h), acetic acid (2.38 vs. 1.22 ± 0.116% of DM), and reduced NDF (65.0 vs. 67.0 ± 0.57), ADF (36.7 vs. 38.1 ± 0.60), ethanol (0.63 vs. 2.85 ± 0.155), and yeast counts (1.10 vs. 4.13 ± 0.484 log cfu/fresh g) in INO versus CON, respe...