文献类型： 外文期刊

作者： Su, Jiaqi ¹ ; Xue, Ye ¹ ; Zhang, Kunlun ¹ ; Liu, Zihan ¹ ; Lv, Jingyi ¹ ; Yang, Qi ¹ ; Li, Zhongqiu ³ ; Liu, Chunlong ² ; Xin, Hangshu ¹ ;

作者机构： 1.Northeast Agr Univ, Coll Anim Sci & Technol, Harbin 150030, Peoples R China

2.Chinese Acad Sci, Northeast Inst Geog & Agroecol, Harbin 150081, Peoples R China

3.Heilongjiang Acad Agr Sci, Inst Anim Husb, Key Lab Combining Farming & Anim Husb, Minist Agr & Rural Affairs, Harbin 150086, Peoples R China

关键词： Lactobacillus plantarum; Bacillus subtilis; cellulase; silage; fresh waxy corn stalk

期刊名称：ANIMALS （ 影响因子：2.7； 五年影响因子：3.2 ）

ISSN： 2076-2615

年卷期： 2024 年 14 卷 23 期

页码：

收录情况： SCI

摘要： The objective of this study was to assess the impact of Lactobacillus plantarum, Bacillus subtilis, and a lignocellulolytic enzyme system on the nutritional value, fermentation profiles, rumen digestion, and bacterial community of fresh waxy corn stalk silage. Fresh waxy corn stalks harvested after 90 days of growth were treated with no additives (CON), compound multiple lactobacilli (ML, comprising Lactobacillus plantarum at 1.0 x 105 cfu/g fresh weight and Bacillus subtilis at 1.0 x 105 cfu/g fresh weight), a lignocellulolytic enzyme system (LE, at 500 g/t), and a combination of the lignocellulolytic enzyme system and multiple lactobacilli (MLLE). Throughout the fermentation process, the contents of dry matter (DM) and water-soluble carbohydrates (WSC), as well as the counts of lactic acid bacteria, yeast, and mold, continuously decreased with the extension of the fermentation time. In contrast, the concentrations of acetic acid, propionic acid, and ammonia N progressively increased over time. Notably, the pH initially decreased and then increased as fermentation progressed, while the lactic acid concentration first increased and then decreased with the extension of the fermentation time. After 45 days of fermentation, the DM contents of LE and MLLE were significantly lower than that of CON, while the WSC content of MLLE was significantly higher than that of CON. LE most effectively increased the ED of DM and neutral detergent fiber (NDF). Compared to ML and LE, MLLE showed a greater increase in the "a" value of DM and NDF. The DM content in LE and MLLE was lower than in CON, with a higher WSC content. Both ML and MLLE produced more lactic acid than CON and LE, resulting in a lower pH in these groups. Additionally, the acetic acid content and ammonia N content were lower in ML and MLLE compared to CON and LE. The counts of lactic acid bacteria, yeast, and mold declined over the fermentation period, dropping below detectable levels on the seventh and fifth days, respectively. Relative to CON, the three additives reduced the relative abundance of Weissella and Klebsiella and increased that of Lactobacillus. In conclusion, LE improved the nutritional value and rumen digestion of the silage, ML enhanced its fermentation profiles and bacterial community, and MLLE significantly improved the nutritional value, rumen digestion characteristics, fermentation profiles, and bacterial community of the fresh waxy corn stalk silage.