Assessing the Fermentation Quality, Bacterial Composition and Ruminal Degradability of <i>Caragana korshinskii</i> Ensiled with Oat Grass
2025
Yao Shen | Kun Wang | Benhai Xiong | Fuguang Xue | Yajie Kang | Shichao Liu | Liang Yang
The purpose of this study was to explore the effects of co-ensiling <i>Caragana korshinskii</i> with different proportions of oat grass on silage fermentation quality, chemical composition, in situ rumen degradability and in vitro rumen fermentation characteristics. <i>C. korshinskii</i> and oat grass were mixed at different ratios of 100:00, 90:1, 80:2, 70:30, 60:40 and 50:50. Each ratio of mixture was ensiled for 7, 14, 30, 45 and 60 days at room temperature (25 °C), with 30 bags per ratio, for a total of 180 bags. We further investigated the dynamic profiles of the bacterial community during ensiling and in vitro rumen fermentation. The results showed that co-ensiling <i>C. korshinskii</i> and oat grass decreased the pH values and increased the content of lactic acid and acetic acid compared with ensiling <i>C. korshinskii</i> alone. <i>C. korshinskii</i> ensiled with oat grass at a ratio of 70:30 (70% <i>C. korshinskii</i>) showed the best fermentation quality, which was related to higher relative abundance of <i>Lactobacillus</i> and <i>Weissella</i>. The silage with the ratio of 70:30 (70% <i>C. korshinskii</i>) showed higher dry matter digestibility and the more production of gas and total volatile fatty acids, compared with fresh <i>C. korshinskii</i>. In conclusion, <i>C. korshinskii</i> co-ensiled with oat grass at a ratio of 70:30 could enhance the fermentation quality and digestibility of <i>C. korshinskii</i>.
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