Effects of Sugar Cane Molasses Addition on the Fermentation Quality, Microbial Community, and Tastes of Alfalfa Silage

文献类型： 外文期刊

第一作者： Luo, Runbo

作者： Luo, Runbo;Zhang, Yangdong;Wang, Fengen;Liu, Kaizhen;Huang, Guoxin;Zheng, Nan;Wang, Jiaqi;Luo, Runbo;Zhang, Yangdong;Wang, Fengen;Liu, Kaizhen;Huang, Guoxin;Zheng, Nan;Wang, Jiaqi;Wang, Fengen

作者机构：

关键词： alfalfa silage; molasses; taste; microbial community; fermentation

期刊名称：ANIMALS （ 影响因子：2.752； 五年影响因子：2.942 ）

ISSN： 2076-2615

年卷期： 2021 年 11 卷 2 期

页码：

收录情况： SCI

摘要： Simple Summary It is difficult for Alfalfa alone to obtain a competitive fermentation quality due to its low content of fermentable carbohydrate and great buffering capacity. Sugar cane molasses additives provide a substrate for the rapid accumulation of lactic acid (LA) and pH reduction while increasing the nutritional quality of silage. The present work aims to study the effects of molasses additives on the fermentation quality and taste evaluation of the alfalfa silage. The microbial communities of the alfalfa silage were also described as the explanation for the changes in silages. The study could give directions on improving the fermentation quality of alfalfa silage and achieve long-term preservation. The objective was to study the effects of sugar cane molasses addition on the fermentation quality and tastes of alfalfa silage. Fresh alfalfa was ensiled with no additive (Control), 1% molasses (M1), 2% molasses (M2), and 3% molasses (M3) for 206 days. The chemical composition and fermentation characteristics of the alfalfa silages were determined, the microbial communities were described by 16S rRNA sequencing, and the tastes were evaluated using an electronic tongue sensing system. With the amount of added molasses (M), most nutrition (dry matter and crude protein) was preserved and water-soluble carbohydrates (WSC) were sufficiently used to promote the fermentation, resulting in a pH reduction from 5.16 to 4.48. The lactic acid (LA) content and LA/acetic acid (AA) significantly increased, indicating that the fermentation had turned to homofermentation. After ensiling, Enterococcus and Lactobacillus were the dominant genus in all treatments and the undesirable microbes were inhibited, resulting in lower propionic acid (PA), butyric acid (BA), and NH3-N production. In addition, bitterness, astringency, and sourness reflected tastes of alfalfa silage, while umami and sourness changed with the amount of added molasses. Therefore, molasses additive had improved the fermentation quality and tastes of alfalfa silage, and the M3 group obtained the ideal pH value (below 4.5) and the best condition for long-term preservation.

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