Influence of Various Additives On The Fermentation Quality And Bacterial Community of High-Moisture Whole-Plant Quinoa Silage

Abstract

Abstract To explore the potential of whole-plant quinoa (WPQ) as a high-protein source for livestock feed, this study evaluated the effects of additives on the fermentation quality and bacterial community of high-moisture WPQ silage. High-moisture WPQ was ensiled either untreated (control) or treated with cellulase (E), molasses (M), LAB inoculant (L), a combination of cellulase and LAB inoculant (EL), and a combination of molasses and LAB inoculant (ML). The fermentation quality and bacterial community after 60 days of ensiling were analyzed. Naturally fermented WPQ exhibited acetic acid-type fermentation dominated by enterobacteria, with low lactic acid content (21.1 g/kg DM), and high pH value (6.43) and NH3-N production (182 g/kg TN). Adding molasses alone or combined with LAB inoculant shifted the fermentation patterns toward increased intensity of lactic acid fermentation, lowering the pH value (<4.60), NH3-N content (<130 g/kg TN) and total abundance of enterobacteria (<19%), and increasing the lactic acid content (>61.5 g/kg DM), lactic/acetic acid ratio (>1.42) and the relative abundance of Lactobacillus (>70.5%). The results suggested that the lack of fermentable sugar could be the main factor of restricting extensive lactic acid fermentation in WPQ silage. Supplementing fermentable sugar or co-ensiling with materials with high WSC content and low moisture content could be beneficial strategies for producing high-quality WPQ silage.