Effect of Residue and on Fermentation Quality and Bacterial Community of Alfalfa Silage.

In order to reduce the environmental burden associated with residue, we conducted a study to explore the feasibility of residue as a silage additive. The experimental treatments included distilled sterile water control (CK), (LP, 1 × 10 cfu/g), residue (CM, 4% of fresh matter), and their combination (LP + CM). A total of 48 samples (4 treatments × 4 storage periods × 3 replicates) were prepared for the analysis of fermentation quality, chemical composition, microbial population, and bacterial community composition at days 2, 7, 28, and 45 of ensiling. Results showed that compared with the control, the CM and LP + CM treatments increased the lactic acid bacteria number and lactic acid content ( < 0.05), and a decrease in pH value and NH-N content was observed ( < 0.05). The bacterial diversity in the CM group was higher and lower than that in the CK group in the early and late stages of fermentation, respectively, and maintained a higher relative abundance of on day 7. remained the predominant bacterial community at the end of fermentation. Random forest analysis indicated that was a key determinant of the pH, lactic acid, and acetic acid levels. Consequently, the addition of residue alone, or combined with , improved the quality of alfalfa silage by increasing lactic acid and lowering NH-N, providing a new approach for its development and utilization.