Pre-fermented juices for clean and efficient production of mulberry silage: Insights from the microbiome, metabolome and in vitro rumen fermentation

作者：Guang-hao Xia, Chang-rong Wu, Jian-ming Zhou, Chao Chen, Fuyu Yang, Jun Hao · 发表于：Environmental Technology & Innovation · 年份：2024 · DOI：10.1016/j.eti.2024.103982 · 被引用次数：6 · 研究领域：Ruminant Nutrition and Digestive Physiology、Agricultural Systems and Practices、Animal Nutrition and Physiology

Mulberry ( Morus alba L.) is a new bioresource for alleviating the feed supply crisis. This study evaluated pre-fermented mulberry juice (M), pre-fermented red clover juice (R), and pre-fermented grape pomace juice (G) to achieve clean and efficient production of mulberry silage. R treatment enriched Enterococcus (LDA > 5) and up-regulated L-aspartic acid and fumaric acid ; M treatment enriched Lactobacillus (LDA > 5) and up-regulated colchicine and 3,4-dihydroxybenzaldehyde; and G treatment enriched Kosakonia (LDA > 4) and Lactiplantibacillus (LDA > 5) and up-regulated p -coumaric acid and chlorogenic acid. Pre-fermented juices modulated the microbiota community and metabolites of mulberry silage, thus regulating silage quality, especially in dry matter, crude protein, total nitrogen, nonprotein nitrogen , ammonia nitrogen, pH, lactic acid, and acetic acid. Furthermore, pre-fermented juices improved the in vitro rumen fermentation . R and M treatments increased in vitro gas production while reducing CO 2 emissions without increasing CH 4 production, illustrating that R and M treatments alleviated greenhouse gas production. Pre-fermented juices promoted in vitro rumen fermentation and enhanced the nutrition and fermentation quality of mulberry silages. This study revealed that pre-fermented juices achieved clean and efficient production of mulberry silage, which may promote sustainable development of the livestock industry.