Research Progress and Countermeasure on Microbial Diversity of Forage Silage

  • LIU Yue ,
  • ZI Xuejuan ,
  • CHEN Ting ,
  • LI Mao
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  • 1. College of Forestry, Hainan University, Danzhou 571737, China;
    2. Institute of Tropical Crop Variety Resources, Chinese Academy of Tropical Agricultural Sciences, Danzhou 571737, China

Received date: 2021-04-21

  Online published: 2021-11-10

Supported by

 

Abstract

One of the key factors affecting silage fermentation characteristics is the microbial community structure and succession characteristics on the forage surface. The microbial species on the surface of forages from different regions and different species are quite different, which makes the fermentation characteristics diverse. The microbial community structure and its succession process are not only affected by the microorganisms attached to the forage surface, and the role of exogenous silage additives can not be ignored. This paper summarized the microbial community structure and succession law of forage silage in different regions and different species, and the effects of silage additives on microbial community. Generally speaking, different regional environment, different forage species and different silage additives all effect the microbial diversity of silage and lead to the difference of silage fermentation quality. In order to obtain high-quality silage, environmental factors, forage characteristics and additive types must be comprehensively considered, it is suggested to make different silage for different forages.

Cite this article

LIU Yue , ZI Xuejuan , CHEN Ting , LI Mao . Research Progress and Countermeasure on Microbial Diversity of Forage Silage[J]. Chinese Journal of Animal Nutrition, 2021 , 33(11) : 6084 -6092 . DOI: 10.3969/j.issn.1006-267x.2021.11.010

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