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Asian-Australas J Anim Sci. 2015 Apr;28(4):511-8. doi: 10.5713/ajas.14.0622.

Fermentation Characteristics and Microbial Diversity of Tropical Grass-legumes Silages.

Author information

1
Study Program of Microbiology, Graduate School of Bogor Agricultural University, Campus IPB Darmaga Bogor, West Java 16680, Indonesia ; Research Center for Biotechnology, Indonesian Institute of Sciences, Cibinong, West Java 16911, Indonesia .
2
Department of Biology, Faculty of Mathematics and Natural Sciences, Bogor Agricultural University, Campus IPB Darmaga Bogor, West Java 16680, Indonesia .
3
Research Center for Biotechnology, Indonesian Institute of Sciences, Cibinong, West Java 16911, Indonesia .
4
Department of Animal Nutrition and Feed Technology, Faculty of Animal Sciences, Bogor Agricultural University, Campus IPB Darmaga Bogor, West Java 16680, Indonesia .
5
Microbe Division/Japan Collection of Microorganisms RIKEN BioResource Center, Tsukuba, Ibaraki 305-0074, Japan .

Abstract

Calliandra calothyrsus preserved in silage is an alternative method for improving the crude protein content of feeds for sustainable ruminant production. The aim of this research was to evaluate the quality of silage which contained different levels of C. calothyrsus by examining the fermentation characteristics and microbial diversity. Silage was made in a completely randomized design consisting of five treatments with three replications i.e.: R0, Pennisetum purpureum 100%; R1, P. purpureum 75%+C. calothyrsus 25%;, R2, P. purpureum 50%+C. calothyrsus 50%; R3, P. purpureum 25%+C. calothyrsus 75%; and R4, C. calothyrsus 100%. All silages were prepared using plastic jar silos (600 g) and incubated at room temperature for 30 days. Silages were analyzed for fermentation characteristics and microbial diversity. Increased levels of C. calothyrsus in silage had a significant effect (p<0.01) on the fermentation characteristics. The microbial diversity index decreased and activity was inhibited with increasing levels of C. calothyrsus. The microbial community indicated that there was a population of Lactobacillus plantarum, L. casei, L. brevis, Lactococcus lactis, Chryseobacterium sp., and uncultured bacteria. The result confirmed that silage with a combination of grass and C. calothyrsus had good fermentation characteristics and microbial communities were dominated by L. plantarum.

KEYWORDS:

Calliandra calothyrsus; Diversity; Fermentation Characteristics; Lactobacillus plantarum; Silage

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