Effects of Malic Acid and Sucrose on the Fermentation Parameters, CNCPS Nitrogen Fractions, and Bacterial Community of <i>Moringa oleifera</i> Leaves Silage

The present study investigated the effects of malic acid, sucrose, and their mixture on the fermentation parameters, Cornell Net Carbohydrate and Protein System (CNCPS) nitrogen fractions, and bacterial community of Moringa oleifera leaves (MOL) silages. The trial was divided into four treatments and labeled as CON (control group) and MLA, SUC, and MIX (respectively denoting the addition of 1% malic acid, 1% sucrose, and 1% malic acid + 1% sucrose to the fresh weight basis). The silage packages were opened on the 2nd, 5th, 10th, 20th, and 40th days of ensiling for subsequent determination. Malic acid and sucrose increased the lactic acid content (p p Firmicutes and Proteobacteria and that the dominant genera were Lactobacillus and Weissella. With the application of silage additives and the processing of fermentation, there was a remarkable change in the composition and function of the bacterial community. The variation of the fermentation parameters and CNCPS nitrogen fractions in the MOL silages caused by malic acid and sucrose might be attributed to the dynamic and dramatic changes of the bacterial community