Effects of Inoculation with Different Rhizobia on the Nutritional Value and Ruminal Fermentation of Desmodium intortum

文献类型： 外文期刊

第一作者： Hou, Xiao-Xiao

作者： Hou, Xiao-Xiao;Huan, Shu-Qian;Xun, Wen-Juan;Zhu, Yun-Chi;Hu, An;Li, Mao;Dong, Rong-Shu

作者机构：

关键词： rhizobia; Desmodium intortum; feeding value; in vitro fermentation; comprehensive evaluation

期刊名称：FERMENTATION-BASEL （ 影响因子：3.7； 五年影响因子：4.5 ）

ISSN：

年卷期： 2023 年 9 卷 4 期

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收录情况： SCI

摘要： Rhizobia inoculation is widely used in legumes to improve the yield and quality of forage. However, the symbiotic interactions of different legumes are specific. The search for efficient strains plays an important role in legume forage and in practical production. In this study, Desmodium intortum was first inoculated with rhizobia from different regions, and then the production traits, nutritional quality, and fermentation of D. intortum in the rumen were evaluated according to the rhizobia strains. The results showed that, compared with the control, inoculation with different rhizobia strains significantly increased the number of nodules, shoot fresh weight, crude protein content, plant protein yield, and ether extract content of D. intortum, and inoculation with the R3 strain (Bradyrhizobium elkanii) increased these values by 61.0%, 29.6%, 16.1%, 62.9%, and 30.4%, respectively. In the basal diet of Pennisetum purpureum Rich. x P. americana King grass cv. Reyan No.4, D. intortum inoculated with different rhizobia was added (75:25), and the combination of the inoculated R3 and R5 strains increased the rumen's ammonia-nitrogen (NH3-N) levels and in vitro dry matter digestibility (IVDMD): R3 increased the contents of NH3-N and IVDMD by 50.1% and 12.3%, respectively, while R5 increased them by 50.9% and 15.4%, respectively. Based on a comprehensive evaluation through principal component analysis, R3 was ranked first overall. These results support the development of competitive inoculants from indigenous strains as a strategy to improve the nutritional value of D. intortum and ruminal fermentation.

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