Effects of developmental stage and store time on the microbial community and fermentation quality of sweet sorghum silage. Issue 1 (31st December 2022)

• Record Type: Journal Article
• Authors: Zhao, Jie; Yin, Xue-Jing; Li, Jun-Feng; Wang, Si-Ran; Dong, Zhi-Hao; Shao, Tao
• Is Part Of: Italian journal of animal science. Volume 21:Issue 1(2022)
• Page Start: 1543
• Page End: 1557
• Publication Date: 2022-12-31
• Subjects: Sweet sorghum silage -- developmental stage -- fermentation characteristic -- microbial community -- microbial network; Animal culture -- Periodicals; Livestock -- Italy -- Periodicals; Veterinary medicine -- Italy -- Periodicals; Animal culture; Livestock; Veterinary medicine; Italy; Periodicals; Periodicals; 636.005
• DOI: 10.1080/1828051X.2022.2138788
• Languages: English
• ISSNs: 1828-051X

Abstract

Abstract: This study investigated the effects of developmental stage and store time on the chemical composition, microbial community, co-occurrence networks and fermentation characteristics of sweet sorghum silage. Sweet sorghum harvested at two developmental stages (heading stage, S1 ; hard dough stage, S2 ) was treated as follows: (I) natural fermentation of S1 (NS1 ); (II) natural fermentation of S2 (NS2 ) and ensiled for 1, 3, 7, 15, 30 and 60 days. After 60 days of ensiling, NS2 silage had higher lactic acid concentration and the ratio of lactic to acetic acid, and lower pH value and acetic acid concentration than NS1 silage. Meanwhile, NS2 silage also had higher ammonia nitrogen (NH3 -N) content than NS1 silage, but the NH3 -N content of both treatments was lower than 100 g/kg TN. Leuconostoc and Lactococcus were respectively dominant in both 7-day NS1 and NS2 silages, while Lactobacillus was the most abundant genus in 30-day NS1 and NS2 silages. The developmental stage altered the bacterial co-occurrence networks of fresh and ensiled sweet sorghum. Spearman's correlation heatmap showed that the higher lactic acid content and ratio of lactic to acetic acid in NS2 silage could be associated with the higher water-soluble carbohydrate content in S2 material, the higher abundance of Lactococcus in the initial phase of ensiling and the higher abundance of Lactobacillus in the late phase of ensiling. These results concluded that the sweet sorghum harvested at the hard dough stage is preferred for silage production over the sweet sorghum harvested at the heading stage. HIGHLIGHTS: Microbial succession pattern was studied on fresh and ensiled samples. Growth stage affected the chemical and microbial parameters of sweet sorghum. Epiphytic microbiota was correlated with the chemical composition of forage. Metagenomic sequencing showed Lactobacillus was dominated in all silages. Growth stage accelerated the fermentation of sweet sorghum silage.