DOI: 10.11118/978-80-7701-093-1-0091
INFLUENCE OF LACTOBACILLUS PLANTARUM AND DANDELION ON FERMENTATION QUALITY, BIOACTIVE RETENTION AND MICROBIAL COMMUNITY OF MULBERRY LEAF SILAGE IN CHINA
- Shahid, H.1, Khan, N.2, Weiguo, Z.1
- 1 School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu 212100, P.R. China
- 2 Department of Animal Nutrition, Faculty of Animal Husbandry & Veterinary Sciences, University of Agriculture Peshawar, Pakistan
Mulberry leaves are recognized for their high crude protein content (18–25% DM) and excellent digestibility, making them a promising and sustainable feed resource for ruminants. However, their high moisture content and strong buffering capacity often impair proper silage fermentation. This study aimed to address these limitations by applying Lactobacillus plantarum (LP) inoculation and dandelion (D) supplementation, either individually or in combination (LP-D). It was hypothesized that these additives would enhance fermentation efficiency by lowering pH and increasing lactic acid production, while also promoting the preservation and enrichment of bioactive compounds, reducing anti-nutritional constituents, and stabilizing the microbial community during ensiling and subsequent aerobic exposure. The objective was to evaluate the effects of LP and D on the fermentation characteristics, bioactive compound retention, and microbial dynamics of mulberry-leaf silage after 30 and 45 days of ensiling followed by 4 days of aerobic exposure.
stránky: 91-91, Publikováno: 2026, online: 2026
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