文献类型： 外文期刊

作者： Yan, Xingquan ¹ ; Bao, Jian ⁴ ; Zhao, Muqier ¹ ; Liu, Zhuotong ⁵ ; Wang, Mingjiu ⁶ ; Liu, Jingyi ¹ ; Sun, Pengbo ¹ ; Jia, Yushan ¹ ; Ge, Gentu ¹ ; Wang, Zhijun ¹ ;

作者机构： 1.Inner Mongolia Agr Univ, Coll Grassland Sci, Hohhot, Peoples R China

2.Inner Mongolia Agr Univ, Minist Agr & Rural Affairs, Key Lab Forage Cultivat Proc & High Efficient Util, Hohhot, Peoples R China

3.Inner Mongolia Agr Univ, Minist Educ, Key Lab Grassland Resources, Hohhot, Peoples R China

4.Inner Mongolia Acad Agr & Anim Husb Sci, Hohhot, Peoples R China

5.Bayannur Modern Agr & Anim Husb Dev Ctr, Bayannur, Peoples R China

6.Natl Ctr Pratacultural Technol Innovat Under Prepa, Hohhot, Peoples R China

关键词： alfalfa; silage; bacterial community; cinnamon essential oil; wood vinegar

期刊名称：MICROBIOLOGY SPECTRUM （ 影响因子：3.8； 五年影响因子：4.1 ）

ISSN：

年卷期： 2025 年 13 卷 9 期

页码：

收录情况： SCI

摘要： Applying additives to high-moisture alfalfa silage is crucial for ensuring fermentation quality. The study selected two conventional silage additives (formic acid [FA] and Lactobacillus plantarum [LP]) and two additives with the potential to improve silage fermentation quality (cinnamon essential oil [CEO] and wood vinegar [WV]) as the subjects of the research, with the control group sprayed with an equal amount of distilled water (CK). We compared the fermentation products of high-moisture alfalfa silage at 3 d, 7 d, 15 d, 30 d, and 60 d with different additives and evaluated the dry matter (DM) in vitro digestibility, crude protein (CP) in vitro digestibility, and the bacterial community composition, co-occurrence network, function, and phenotype prediction of the alfalfa silage at 60 d of fermentation. The results indicate that after the application of additives, the pH of the alfalfa silage decreased more rapidly, and it retained more DM and CP, produced more lactic acid (LA), and reduced the levels of acid detergent fiber, neutral detergent fiber, acetic acid, and butyric acid, thereby enhancing in vitro DM digestibility and in vitro CP digestibility. In terms of bacterial community composition, LA bacteria are virtually absent in the CK group, with harmful microorganisms such as Pantoea predominating. LP, CEO, and WV are enriched with a large number of bacteria beneficial to LA fermentation, such as Lactobacillus, Pediococcus, Lactococcus, and Weissella. At the same time, the bacterial co-occurrence network structure tends to simplify, and it significantly reduces Potentially Pathogenic and Mobile Element Containing. In summary, LP, CEO, and WV are more effective additives for high-moisture alfalfa silage, capable of effectively improving the quality and safety of the silage.IMPORTANCEDuring the ensiling process of alfalfa, the growth and proliferation of harmful microorganisms can lead to a decline in silage quality. In this study, we report for the first time the improvement effect of cinnamon essential oil (CEO) and wood vinegar (WV) on the quality of alfalfa silage, which outperforms formic acid. This provides a reference for the development of novel silage additives. The results indicate that the addition of Lactobacillus plantarum, CEO, and WV can enhance the abundance of beneficial microorganisms, including Lactobacillus, Pediococcus, Lactococcus, and Weissella, while inhibiting the growth of harmful microorganisms such as Pantoea, thereby effectively improving the quality and safety of alfalfa silage.