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Study on Dynamic Fermentation of Oat Silage Assisted by Exogenous Fibrolytic Enzymes

文献类型： 外文期刊

作者： Liu, Wei 1 ; Du, Shuai 1 ; Sun, Lin 4 ; Wang, Zhijun 1 ; Ge, Gentu 1 ; Jia, Yushan 1 ;

作者机构： 1.Inner Mongolia Agr Univ, Key Lab Forage Cultivat Proc & High Efficient Util, Minist Agr & Rural Affairs, Hohhot 010019, Peoples R China

2.Inner Mongolia Agr Univ, Key Lab Grassland Resources, Minist Educ, Hohhot 010019, Peoples R China

3.Inner Mongolia Agr Univ, Coll Grassland Resources & Environm, Dept Grass Sci, South Campus, Hohhot 010019, Peoples R China

4.Inner Mongolia Acad Agr & Anim Husb Sci, Hohhot 010031, Peoples R China

关键词： oat; silage; xylanase; cellulase; bacteria community

期刊名称：PLANTS-BASEL （ 影响因子：4.5； 五年影响因子：4.8 ）

ISSN： 2223-7747

年卷期： 2024 年 13 卷 1 期

页码：

收录情况： SCI

摘要： Based on the low content of water-soluble carbohydrate (WSC) and lactic acid bacteria (LAB) attachment in oat raw materials, we assumed that the neutral detergent fiber (NDF) content of oat can be reduced by adding cellulase or xylanase. The concentration of metabolizable sugars will be increased, which will assist the oat's bacterial community in fermentation and obtain a better quality of oat silage. After wilting the oat, it was treated as follows: (1) distributed water (CK); (2) silages inoculated with xylanase (X); and (3) silages inoculated with cellulase (C), ensiling for 3, 7, 14, 30, and 60 days. Cellulase and xylanase treatments both alter the fermentation and nutritional quality of ensiled oat, resulting in lower NDF, acid detergent fiber (ADF), cellulose, and hemicellulose contents, increased lactic acid and acetic acid contents, and a significant decrease in ensiling environment pH. The bacterial community undergoes significant changes with cellulase and xylanase treatments, with a significant increase in Lactobacillus abundance in the C_14, X_30, C_30, X_60, and C_60 treatment groups, while Weissella abundance gradually decreases with longer ensiling times. Two exogenous fibrolytic enzymes also alter the bacterial diversity of ensiled oat, with different bacterial species and abundances observed in different treatment groups. Ensiled oat treated with cellulase and xylanase experiences significant changes in its own bacterial community, particularly in the abundance of Lactobacillus. These changes result in improved fermentation and nutritional quality of oat, but the higher metabolism levels observed after 60 days of ensiling with cellulase treatment may lead to energy loss.

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