Microbial changes in and quality improvement of mulberry leaf silage

This study aimed to explore the reasons for changes in the microbial flora composition and in mulberry leaf silage, specifically, the reasons for the poor direct silage effect. We focused on the improvement of soluble sugar content and lactic acid bacterial counts. The dynamic characteristics and quality of mulberry leaves in silage were studied. Three experimental groups were evaluated: Mulberry leaf cornflour group (M), mulberry leaf lactic acid bacteria group (J), and mulberry leaf group (control Y). We used respiratory membrane bag silage, and sampling was performed on days 1, 3, 5, 7, 10, 14, 20, 28, 38, and 56 of ensilage. Microbial isolation culture and second-generation sequencing methods were used to analyze the microbial changes across treatment groups and to detect silage quality. The addition of lactic acid bacteria and cornflour significantly reduced the crude protein content in mulberry leaves (P < 0.05) and increased (P < 0.05) the soluble sugar content. However, this had a small impact on the number of major microorganisms. Additives shortened the aerobic respiration and lactic acid fermentation periods in mulberry leaf silage and increased the abundance of Firmicutes and lactic acid bacteria. The order of silage quality was M > J > Y. Lactic acid bacteria and cornflour both improved mulberry leaf silage quality, with the latter having a more pronounced effect.