Dataset Information

Microbial characterization and fermentative characteristics of crop maize ensiled with unsalable vegetables.

ABSTRACT: Incorporation of carrot or pumpkin at 0, 20 or 40% dry matter (DM-basis) with crop maize, with or without a silage inoculant was evaluated after 70 days ensiling for microbial community diversity, nutrient composition, and aerobic stability. Inclusion of carrots or pumpkin had a strong effect on the silage bacterial community structure but not the fungal community. Bacterial microbial richness was also reduced (P?=?0.01) by increasing vegetable proportion. Inverse Simpson's diversity increased (P?=?0.04) by 18.3% with carrot maize silage as opposed to pumpkin maize silage at 20 or 40% DM. After 70 d ensiling, silage bacterial microbiota was dominated by Lactobacillus spp. and the fungal microbiota by Candida tropicalis, Kazachstania humilis and Fusarium denticulatum. After 14 d aerobic exposure, fungal diversity was not influenced (P???0.13) by vegetable type or proportion of inclusion in the silage. Inoculation of vegetable silage lowered silage surface temperatures on day-7 (P?=?0.03) and day-14 (P???0.01) of aerobic stability analysis. Our findings suggest that ensiling unsalable vegetables with crop maize can successfully replace forage at 20 or 40% DM to produce a high-quality livestock feed.

SUBMITTER: Hooker K

PROVIDER: S-EPMC6742658 | biostudies-literature | 2019 Sep

REPOSITORIES: biostudies-literature

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Microbial characterization and fermentative characteristics of crop maize ensiled with unsalable vegetables.

Hooker Kristian K Forwood Daniel L DL Caro Eleonora E Huo Yuxin Y Holman Devin B DB Chaves Alex V AV Meale Sarah J SJ

Scientific reports 20190912 1

Incorporation of carrot or pumpkin at 0, 20 or 40% dry matter (DM-basis) with crop maize, with or without a silage inoculant was evaluated after 70 days ensiling for microbial community diversity, nutrient composition, and aerobic stability. Inclusion of carrots or pumpkin had a strong effect on the silage bacterial community structure but not the fungal community. Bacterial microbial richness was also reduced (P = 0.01) by increasing vegetable proportion. Inverse Simpson's diversity increased ( ...[more]

PMID: 31515497

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Dataset Information

Microbial characterization and fermentative characteristics of crop maize ensiled with unsalable vegetables.

Publications

Microbial characterization and fermentative characteristics of crop maize ensiled with unsalable vegetables.

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