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DOI	10.3389/fmicb.2022.1090401
	Effect of storage time on the silage quality and microbial community of mixed maize and faba bean in the Qinghai-Tibet Plateau
	Xin, Yafen; Chen, Chen; Zhong, Yihao; Bu, Xingyue; Huang, Shan; Tahir, Muhammad; Du, Zhaochang; Liu, Weiguo; Yang, Wenyu; Li, Jiayi; Wu, Yushan; Zhang, Zhengyong; Lian, Jinglong; Xiao, Qiyin; Yan, Yanhong
发表日期	2023
EISSN	1664-302X
卷号	13
英文摘要	Tibetan Plateau is facing serious shortage of forage in winter and spring season due to its special geographical location. Utilization of forages is useful to alleviate the forage shortage in winter and spring season. Consequently, the current study was aimed to evaluate the influence of storage time on the silage quality and microbial community of the maize (Zea mays L.) and faba bean (Vicia faba L.) mixed silage at Qinghai-Tibet Plateau. Maize and faba bean were ensiled with a fresh weight ratio of 7:3, followed by 30, 60, 90, and 120 days of ensiling. The results showed the pH value of mixed silage was below 4.2 at all fermentation days. The LA (lactic acid) content slightly fluctuated with the extension of fermentation time, with 33.76 g/kg DM at 90 days of ensiling. The AA (acetic acid) and NH3-N/TN (ammonium nitrogen/total nitrogen) contents increased with the extension of fermentation time and no significantly different between 90 and 120 days. The CP (crude protein) and WSC (water soluble carbohydrate) contents of mixed silage decreased significantly (P < 0.05) with ensiling time, but the WSC content remained stable at 90 days. The Proteobacteria was the predominant phyla in fresh maize and faba bean, and Pseudomonas and Sphingomonas were the predominant genera. After ensiling, Lactobacillus was the prevalent genus at all ensiling days. The relative abundance of Lactococcus increased rapidly at 90 days of ensiling until 120 days of fermentation. Overall, the storage time significant influenced the silage fermentation quality, nutrient content, and microbial environment, and it remained stable for 90 days of ensiling at Qinghai-Tibet Plateau. Therefore, the recommended storage time of forage is 90 days in Qinghai-Tibet Plateau and other cool areas.
关键词	mixed silage microbial community Qinghai-Tibet Plateau maize faba bean
英文关键词	ACID BACTERIA; CORN-SILAGE; FERMENTATION CHARACTERISTICS; APPARENT DIGESTIBILITY; AEROBIC DETERIORATION; ITALIAN RYEGRASS; NUTRITIVE-VALUE; WHOLE-PLANT; ALFALFA; MIXTURE
WOS研究方向	Microbiology
WOS记录号	WOS:000921840700001
来源期刊	FRONTIERS IN MICROBIOLOGY
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/282727
作者单位	Sichuan Agricultural University; Sichuan Agricultural University
推荐引用方式 GB/T 7714	Xin, Yafen,Chen, Chen,Zhong, Yihao,et al. Effect of storage time on the silage quality and microbial community of mixed maize and faba bean in the Qinghai-Tibet Plateau[J],2023,13.
APA	Xin, Yafen.,Chen, Chen.,Zhong, Yihao.,Bu, Xingyue.,Huang, Shan.,...&Yan, Yanhong.(2023).Effect of storage time on the silage quality and microbial community of mixed maize and faba bean in the Qinghai-Tibet Plateau.FRONTIERS IN MICROBIOLOGY,13.
MLA	Xin, Yafen,et al."Effect of storage time on the silage quality and microbial community of mixed maize and faba bean in the Qinghai-Tibet Plateau".FRONTIERS IN MICROBIOLOGY 13(2023).