Nutritional composition, fermentation quality, and microbial community changes in mixed silage of the saline plant Suaeda salsa and whole-plant corn

The dynamic effects of different proportions of Suaeda salsa (salt-tolerant plant) and Zea mays (whole plant corn) on the nutritional composition, fermentation quality, and microbial composition of silage were explored and the suitable processing and utilization methods of the salt-tolerant plant S. salsa were screened. Suaeda salsa (based on fresh samples) were added (20%, 40%, 60%, and 80%) to Z. mays, and 100% Z. mays silage and 100% S. salsa silage were compared. After 0, 14, 28 and 42 days of fermentation, the dry matter (DM), organic matter (OM), neutral detergent fiber (NDF), acid detergent fiber (ADF), ammonia nitrogen : total nitrogen (NH₃-N : TN) ratio, crude protein (CP) content, and pH were determined. With the increase of added S. salsa, DM, OM, NDF, ADF, NH₃-N : TN ratio of the mixed silage decreased, CP content and pH increased, and bacterial composition changed. When the fermentation time was ≥ 28 days and the added S. salsa was ≥ 60%, the relative abundance of the Clostridia phylum decreased and the relative abundance of the Lactobacillales phylum increased. When added S. salsa was < 60%, the pH was within the range of high-quality silage. The comprehensive comparison of fermentation quality, microbial indicators, and nutritional quality suggested that when S. salsa was mixed with Z. mays silage, the proportion of S. salsa should be controlled < 60%.