Effects of Addition Amount of Lactobacillus plantarum on Quality of Broussonetia papyrifera Leaves Silage
ZHAO Na1, FAN Qiwen1, WEI Jintao1, GUO Wanzheng1, HUANG Shaowen1, DU Encun1, CHEN Fang1, ZHANG Wei1, TAN Zhiping2
1. Hubei Key Laboratory of Animal Embryo Engineering and Molecular Breeding, Institute of Animal Science and Veterinary Medicine, Hubei Academy of Agricultural Sciences, Wuhan 430064, China;
2. Badong County Xinling Town Animal Husbandry and Veterinary Service Center, Enshi 444399, China
Abstract：The purpose of this study was to investigate the effects of addition amount of Lactobacillus plantarum on the fermentation quality and nutritional value of high-moisture Broussonetia papyrifera leaves silage. In this experiment, 7 groups were set up, which were the control group (CK group, directly silage of Broussonetia papyrifera leaves after drying) and the test groups 1 to 6 (the amount of Lactobacillus plantarum in the fresh Broussonetia papyrifera leaves were 0, 1.00×105, 5.00×105, 2.50×106, 1.25×107 and 6.25×107 CFU/g). Silage lasted for 60 d. The results showed as follows:1) at silage 30 d, the leaves of each group had acidity and aroma. The sensory score of group 6 was significantly higher than that of other groups (P<0.05). The pH of the CK group and group 1 was significantly higher than that of other groups (P<0.05), but the lactic acid content was significantly lower than that of other groups (P<0.05). With the increase of the amount of Lactobacillus plantarum, the lactic acid content of groups 1 to 6 gradually increased, and the pH gradually decreased; except for group 1, no butyric acid was detected; the relative feeding value (RVF) of the CK group was lower than that of other groups (P<0.05). 2) At silage 60 d, there was no significant difference in sensory scores among groups (P>0.05), and slight odor appeared in group 1. The pH of the leaves of the Lactobacillus plantarum high addition groups (groups 5 and 6) after silage was lower than that of the non-added groups (CK group and group 1) (P<0.05); the lactic acid content of CK group and group 1 was significantly lower than that of the other groups (P<0.05); the content of butyric acid of group 1 was 0.19 mg/kg, which was significantly higher than that of the other groups (P<0.05). With the increase of the amount of Lactobacillus plantarum, the content of butyric acid gradually decreased after silage. Compared with silage 30 d, the pH of each group did not decrease significantly, and the RFV was decreased at silage 60 d. In summary, the addition of Lactobacillus plantarum can promote the silage maturation of the Broussonetia papyrifera leaves and improve the silage quality; the Broussonetia papyrifera leaves silage can be fermented and matured in 30 days.
VAN SOEST P J,ROBERTSON J B,LEWIS B A.Methods for dietary fiber,neutral detergent fiber,and nonstarch polysaccharides in relation to animal nutrition[J].Journal of Dairy Science,1991,74(10):3583-3597.
[23]
CHARMLEY E,WINTER K A,MCRAE K B,et al.Effect of inoculation on silage quality and performance of steers fed grass and cereal silages either alone or in combination[J].Canadian Journal of Animal Science,1996,76(4):571-577.
ROHWEDER D A,BARNES R F,JORGENSEN N.Proposed hay grading standards based on laboratory analyses for evaluating quality[J].Journal of Animal Science,1978,47(3):747-759.
[30]
XU W,SHI S L,QI J,et al.Effect of different processing methods on the quality of alfalfa hay[J].Journal of Animal and Veterinary Advances,2013,12(6):689-693.
COBLENTZ W K,COFFEY K P,YOUNG A N,et al.Storage characteristics,nutritive value,energy content,and in vivo digestibility of moist,large rectangular bales of alfalfa-orchardgrass hay treated with a propionic acid-based preservative[J].Journal of Dairy Science,2013,96(4):2521-2535.
SCHMIDT R J,EMARA M G,KUNG L,Jr.The use of a quantitative real-time polymerase chain reaction assay for identification and enumeration of Lactobacillus buchneri in silage[J].Journal of Applied Microbiology,2008,105(3):920-929.
