Analysis on Fermentation Quality, Chemical Composition and Bacterial Communities of Corn Straw and Soybean Straw Mixed Silage

In this study, the effects of mixed silage on fermentation quality, chemical composition and bacterial communities corn straw soybean were assessed. Corn straws, straws or a mixture in 1:1 mass ratio uniformly processed using same method to produce bagged weighing 50 kg per bag. At days 0, 14 60 process, nutritional quality indicators each group measured. A complete factorial design assess effect ensiling time, types fermented (treatment group) their interactions assessed parameters was performed. addition, metabolomics sequencing microbial community analysis performed samples 60th day fermentation. Compared with group, straw–soybean is better, which reflected higher crude protein rate (p < 0.05), lactic acid content 0.05) lower ammonia nitrogen 0.05). The combined differential taxa (species level) metabolites revealed positive correlation between certain species, such as manihotivorans, brevis zeae, significantly downregulated metabolites, pyrocatechol N-benzoyltyramine. Similarly, correlations observed dublinensis, marcescens agglomerans, upregulated D-xylonic neochlorogenic acid. These findings suggest that key microbial–metabolite pathways identified are responsible for good during at ratio.