Effects of 4-Pentenoic Acid and Malic Acid on Dynamics of Bacterial Communities and Fermentation Characteristics in...

Nettle is a potential non-conventional feed resource due to its high level of crude protein content, and ensiling is better for utilization in the animal industry. Previous integrated analysis (microbiome and metabolome) suggested that 4-pentenoic acid and malic acid in ensiled nettle may inhibit harmful microorganisms within the system. The present study investigated the effects of these two acids on nettle silage quality through the addition of 1% fresh weight of these acids, then analyzed the characteristics and bacterial communities during 60 days of nettle ensiling.

The addition of 4-pentenoic acid increased the content of crude protein (CP) and acetic acid (AA) compared with both control and malic acid-treated groups during 30 to 60 days of ensiling (p < 0.05). Lactic acid (LA) content was highest in the malic acid-treated group (4.21%, dry matter, DM based) compared to the control and 4-pentenoic acid-treated groups after 7 days of nettle ensiling (p < 0.05), but lower compared with the 4-pentenoic acid-treated group after 30 days of nettle ensiling (p < 0.05), and it was not detected in all groups after 60 days of silage. The contents of butyric acid (BA) and ammonia (AN) were the lowest (2.92-4.39% of DM and 9.94-24.28% of total nitrogen, respectively) in the 4-pentenoic-treated group compared with both control and malic acid-treated groups during 30 to 60 days of ensiling (p < 0.05). Both acids increased the relative abundance of Weissella after 30 days of nettle ensiling, with 4-pentenoic acid showing a higher inhibitory capacity. Both acids showed a trend to inhibit the relative abundance of Clostridium sensu stricto 15 after 30 days of nettle ensiling. Clostridium sensu stricto 15 showed significant positive correlation with BA and AN (p < 0.05).

The results of the present study suggested that the addition of 4-pentenoic could improve the quality of silage by reducing levels of protein degradation, probably resulting from its inhibited activity against Clostridium spp. However, malic acid was less effective than 4-pentenoic acid in suppressing Clostridium spp. activity and the associated production of BA and AN, resulting in inferior preservation of CP.