Effects of Lactic Acid Bacteria Additives on Fatty Acids, Amino Acids and Antioxidant Capacity of <i>Leymus chinensis</i> Silage during Aerobic Exposure

During aerobic exposure of silage, the fatty acid and amino acid composition may alter the quality and palatability, resulting in economic losses in livestock production. The objective of this study was to evaluate the effects of <i>Lactiplantibacillus plantarum</i> (LP), <i>Lenti Lentilactobacillus buchneri</i> (LB), and a mixture of LP and LB (PB) on the fatty acids, amino acids, and antioxidant capacity of <i>Leymus chinensis</i> silage during aerobic exposure. The lactic acid bacteria were added at 1 × 10⁶ CFU/g. The silage treatments were opened after 60 days of fermentation, and sampled on days 0, 4, and 8 of aerobic exposure. The LB group had higher total fatty acid and polyunsaturated fatty acid content, and less decrease in amino acid content and antioxidant capacity, while the LP group had a higher monounsaturated fatty acid content but a larger decrease in all indicators after exposure. Correlation analysis showed that <i>Lactobacillus</i>, <i>Cryptococcus</i>, <i>Penicillium,</i> and <i>Thermoascus</i> were more correlated with fatty acid changes, and that <i>Lactobacillus</i>, <i>Actinomyces</i>, <i>Clostridium,</i> and <i>Penicillium</i> were more correlated with amino acid changes. In conclusion, <i>Lentilactobacillus buchneri</i> could effectively improve the antioxidant capacity and fatty acid and amino acid contents of <i>Leymus chinensis</i> silage during aerobic exposure, while <i>Lactiplantibacillus plantarum</i> could effectively improve the content of each index of <i>Leymus chinensis</i> silage at opening, but deterioration was faster during aerobic exposure.