Effects of growth stage and moisture content on the fermentation profile, chemical composition, and bacterial community structure of triticale silage

Triticale (× Triticosecale wittmack) is a high-yielding and nutritionally balanced forage crop with considerable potential for silage production. This study examined the effects of growth stage and moisture content on the fermentation quality and bacterial community composition of triticale silage by harvesting at heading and dough stages and ensiling at 60%, 70%, and 80% moisture content for 60 days. Results showed that both factors significantly affected nutritional components, pH, lactic acid, acetic acid, and ammonia nitrogen concentrations; silage from the dough stage generally had higher lactic acid levels and lower pH and ammonia nitrogen, indicating more favorable fermentation than that from the heading stage. Ensiling at 70% moisture resulted in higher crude protein and water-soluble carbohydrate contents, lower neutral and acid detergent fiber concentrations, greater lactic acid production, and lower pH, corresponding to improved fermentation characteristics. Bacterial community analysis revealed that 70% moisture enhanced the relative abundances of Firmicutes and Lactiplantibacillus plantarum and reduced Proteobacteria and other undesirable microorganisms. In summary, harvesting triticale at the dough stage with a controlled moisture content of 70% contributes to improved fermentation quality and a beneficial microbial community, providing a theoretical basis and technical support for high-quality triticale silage production in sustainable livestock agriculture.