Vitamin A in total mixed ration silage influenced by various lactic acid bacteria: Lactobacillus plantarum, Lactobacillus casei and Enterococcus faecium

This paper focuses on the impact of various strains of lactic acid bacteria (LAB) on vitamin A content in total mixed ration (TMR) silage. TMRs were respectively inoculated with Lactobacillus plantarum (LP), Lactobacillus casei (LC), and Enterococcus faecium (EF) and then ensiled for 56 days in the dark and anaerobic conditions. During ensiling, the fermentation quality, chemical composition, and microbial composition of TMR silage were analyzed, as well as the vitamin A. In addition, the free radical scavenging ability, total antioxidant capacity (T-AOC) and antioxidant enzyme activities (SOD, GSH-Px, CAT) of the three LAB strains were investigated. After 56 days of ensiling, the activities of T-AOC, SOD, GSH Px and CAT of TMR silage were also analysed. The results showed that LAB had significant effects on the fermentation quality and vitamin A of TMR silage (p<0.05). LP and LC could enhance the fermentation quality of TMR. Vitamin A loss rates in decreasing order were LC, CK, EF and LP groups. LAB endowed with elevated antioxidant properties are capable of augmenting the antioxidant capacity of total mixed ration (TMR) silage, thereby mitigating the degradation of vitamin A.