Effects of selenium enrichment on fermentation characteristics, selenium content and microbial community of alfalfa silage

作者：Pengbo Sun, Gentu Ge, Lin Sun, Shuai Du, Yichao Liu, Xingquan Yan, Jiawei Zhang, Yuhan Zhang, Zhijun Wang, Yushan Jia · 发表于：BMC Plant Biology · 年份：2024 · DOI：10.1186/s12870-024-05268-1 · 被引用次数：14 · 研究领域：Ruminant Nutrition and Digestive Physiology、Selenium in Biological Systems、Effects of Environmental Stressors on Livestock

BACKGROUND: Selenium is essential for livestock and human health. The traditional way of adding selenium to livestock diets has limitations, and there is a growing trend to provide livestock with a safe and efficient source of selenium through selenium-enriched pasture. Therefore, this study was conducted to investigate the effects of selenium enrichment on fermentation characteristics, selenium content, selenium morphology, microbial community and in vitro digestion of silage alfalfa by using unenriched (CK) and selenium-enriched (Se) alfalfa as raw material for silage. RESULTS: In this study, selenium enrichment significantly increased crude protein, soluble carbohydrate, total selenium, and organic selenium contents of alfalfa silage fresh and post-silage samples, and it significantly decreased neutral detergent fiber and acid detergent fiber contents (p < 0.05). Selenium enrichment altered the form of selenium in plants, mainly in the form of SeMet and SeMeCys, which were significantly higher than that of CK (p < 0.05). Selenium enrichment could significantly increase the lactic acid content, reduce the pH value, change the diversity of bacterial community, promote the growth of beneficial bacteria such as Lactiplantibacillus and inhibit the growth of harmful bacteria such as Pantoea, so as to improve the fermentation quality of silage. The in vitro digestibility of dry matter (IVDMD), in vitro digestibility of acid detergent fibers (IVADFD) and in vitro digestibility of ...