Effects of natamycin, hexanoic acid and Lactobacillus plantarum on fermentation, aerobic stability and in vitro digestibility of an ensiled total mixed ration containing water bamboo sheath leaves

Abstract The work aimed to evaluate the effect of lactic acid bacteria, natamycin and hexanoic acid on the fermentation quality, aerobic stability and in vitro digestibility of total mixed ration (TMR) silages containing water bamboo sheath leaves. The treatments were as follows: (1) no additives (control, C), (2) lactic acid bacteria (L), (3) natamycin (N), (4) hexanoic acid (H), (5) lactic acid bacteria + natamycin (LN), (6) lactic acid bacteria + hexanoic acid (LH). Silos were opened and silages were evaluated to assess fermentation quality, aerobic stability and in vitro digestibility. All TMR silages were well-preserved as indicated by dominant lactic acid content, low ammonia nitrogen/total nitrogen, trace propionic acid and negligible butyric acid contents. All additives improved the fermentation quality and in vitro digestibility, evidenced by higher lactic acid/acetic acid ratio, lactic acid, acetic acid, water-soluble carbohydrate contents and lactic acid bacteria count, and lower pH, aerobic bacteria and yeast counts. The LN had the highest lactic acid, acetic acid, lactic acid/acetic acid ratio, in vitro gas production and in vitro digestibility. During aerobic exposure, the LN silage had the highest lactic acid and acetic acid contents, and the lowest pH among all TMR silages. The LN and LH prolonged aerobic stability, reaching 85.5 and 81.5 h, respectively. The LN is recommended to improve the fermentation quality, aerobic stability and in vitro digestibility of TMR prepared with water bamboo sheath leaves.