ORIGINAL PAPER
Relationships between microbial community, functional profile
and fermentation quality during ensiling of hybrid Pennisetum
1
Nanjing Agricultural University, College of Agro-grassland Science, Institute of Ensiling and Processing of Grass,
210095 Nanjing, China
Publication date: 2023-06-15
Corresponding author
T. Shao
Institute of Ensiling and Processing of Grass, College of Agro-grassland Science, Nanjing Agricultural University
Institute of Ensiling and Processing of Grass, College of Agro-grassland Science, Nanjing Agricultural University
J. Anim. Feed Sci. 2023;32(4):447-458
KEYWORDS
TOPICS
ABSTRACT
With the increasing shortage of feed resources, hybrid Pennisetum
(HE) shows promise as a potential animal feedstuff. The present study aimed
to evaluate the fermentation quality, microbial community and functional shifts
in HE during ensiling. HE was ensiled naturally (NHE) for 1, 3, 7, 15, 30 and
60 days. After 60 days of ensiling, NHE presented acetate-type fermentation
with a high pH value (5.02), as well as acetic acid, butyric acid (0.33% DM),
ethanol and ammonia nitrogen (14.0% TN) concentrations, while low lactic
acid levels. Enterobacter (45.57%), Klebsiella (12.95%) and Lactococcus
(10.24%) were dominant in the 3-day NHE, while Enterobacter (26.27%),
Clostridium sensu stricto 11 (21.15%) and Lactobacillus (18.51%) were the
most abundant genera in the 60-day NHE. Spearman’s correlation heatmap
revealed a positive relationship between Clostridium sensu stricto 1 and
ammonia nitrogen, ethanol and butyric acid concentrations. Our analysis
of functional profiles obtained from the Kyoto Encyclopedia of Genes and
Genomes (KEGG) showed significant differences between fresh and ensiled
HE. The ensiling process suppressed amino acid, cofactors, vitamins and
energy metabolism, but promoted metabolism associated with carbohydrates
and nucleotides. The results of next-generation sequencing in combination
with KEGG functional predictions revealed distinct differences in the initial and
late phases of ensiling both in terms of community succession and functional
shifts. Additional management measures such as delayed harvest or lactic
acid bacteria inoculation are necessary to reduce nutrient loss and improve the
fermentation quality of NHE.
FUNDING
This work was financially supported by the
NSFC (Grant No. 32201464), Jiangsu Funding
Program for Excellent Postdoctoral Talent (Grant
No. 2022ZB319) and United Fund for Regional
Inno & Dev of NSFC (Grant No. U20A2003).
CONFLICT OF INTEREST
The Authors declare that there is no conflict of
interest.
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| ISSN: | 1230-1388 |
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