The objective of this study was to characterise in situ digestion kinetics and bacterial colonisation of crop sorghum ensiled with unsalable carrot or pumpkin at 0, 20 or 40% dry matter (DM). Silages with or without the application of a commercial probiotic were incubated in situ for 0, 3, 6, 9, 24 and 48 h. Calculation of in situ digestion kinetics was conducted for DM, organic matter and neutral detergent fibre (aNDF). The V4 region of the 16S rRNA gene was sequenced to determine the composition and diversity of bacteria colonising the silage. Organic matter and DM digestion kinetics indicated that greater vegetable inclusion increased (P < 0.05) the soluble fraction and effective degradability. Bacterial richness at 48 h incubation was greater (P = 0.02) in 20% carrot and 40% pumpkin treatments, compared with the control. An effect of level × probiotic was observed with increased Shannon diversity (P = 0.01) for 40% carrot and 20% pumpkin probiotic treatments, respectively. Primary colonising bacteria were members of the Prevotella genus, dominating after 3 and 6 h of incubation. The abundance of Prevotella increased by 4.1% at 3 h (P < 0.01) and by 4.7% at 9 h incubation with probiotics, compared with the control. Secondary biofilm colonisers included members of Treponema, Saccharofermentans, Fibrobacter, Ruminobacter and Anaerosporobacter genera, dominant from 9 h incubation onward. This study demonstrated that including unsalable vegetables at 20 or 40% DM increases the soluble fraction and effective degradability of sorghum silage during in situ digestion and increases diversity of bacteria colonising ensiled vegetables within the rumen. KEY POINTS: • Ensiling unsalable vegetables is a viable strategy to reduce food waste. • Ensiled vegetables increased in situ soluble fraction and effective degradability. • Bacterial richness at 48 h incubation improved with 20% carrot or 40% pumpkin. • Diversity of colonising rumen bacteria increased with carrot or pumpkin inclusion.

中文翻译：

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益生菌对定植于无盐蔬菜中的农作物高粱的生物膜形成和细菌多样性的影响。

这项研究的目的是表征在0、20或40％干物质（DM）下用无盐胡萝卜或南瓜包裹的农作物高粱的原位消化动力学和细菌定殖。将青贮饲料中或不使用商业益生菌的青贮饲料原位孵育0、3、6、9、24和48小时。对DM，有机物和中性洗涤剂纤维（aNDF）进行了原位消化动力学的计算。对16S rRNA基因的V4区进行测序，以确定定居青贮饲料的细菌的组成和多样性。有机物和DM消化动力学表明，较大的蔬菜包合物增加（P <0.05）可溶性级分和有效降解性。与对照组相比，在20％胡萝卜和40％南瓜处理下，培养48 h时细菌丰富度更高（P = 0.02）。在40％的胡萝卜和20％的南瓜益生菌处理中，香农多样性增加（P = 0.01）观察到水平×益生菌的作用。主要的定殖细菌是普雷沃氏菌属的成员，在孵育3和6小时后占主导地位。与对照组相比，在与益生菌孵育的3小时内，普氏菌的丰度增加了4.1％（P <0.01），在9小时时，其富集度增加了4.7％。次生生物膜定居者包括梅毒螺旋体，糖酵母，纤维杆菌，鲁米诺菌和厌气菌属，从培养9小时起占优势。这项研究表明，加入20％或40％DM的不宜销售的蔬菜可提高原位消化过程中高粱青贮饲料的可溶性含量和有效降解能力，并增加瘤胃内蚕食蔬菜的细菌多样性。关键点：•给无法销售的蔬菜添加蔬菜是减少食物浪费的可行策略。•青贮的蔬菜增加了原位可溶性比例和有效的降解性。•用20％的胡萝卜或40％的南瓜可改善48 h孵化时的细菌丰富度。•随着胡萝卜或南瓜的加入，定殖瘤胃细菌的多样性增加。