Beneficial Effects of Tannic Acid on the Quality of Bacterial Communities Present in High-Moisture Mulberry Leaf and Stylo Silage.

ABSTRACT: Tannic acid (TA), a type of polyphenol, is widely distributed in plants, especially in legumes. Not only does it possess antimicrobial properties, but it also has the ability to bind with proteins. The fermentation parameters, nitrogen fractions, antioxidant capacity, and bacterial communities present in mulberry leaves and stylo (Stylosanthes guianensis) ensiled with or without 1 and 2% TA per kilogram of fresh matter (FM) were investigated after 75 days' fermentation. The results showed that 1 and 2% TA both significantly decreased the butyric acid content (4.39 and 7.83 g/kg dry matter (DM), respectively) to an undetectable level in both mulberry leaf and stylo silage. In addition, 2% TA significantly increased the contents of lactate (24.0-39.0 and 8.50-32.3 g/kg DM), acetate (1

SUBMITTER: Wang C 

PROVIDER: S-EPMC7667238 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature