Effects of Lactic Acid Bacteria Addition on Fermentation Quality and Dry Matter Digestibility of Cyperus esculentus Silage under Different Temperatures

LI Miaomiao; JIN Siyu; WANG Lichao; ZHOU Xin; HUANG Qiulian; WANG Jian; ZHANG Jiabin; CAO Yang

doi:10.3969/j.issn.1006-267x.2020.02.038

2020 , Vol. 32 >Issue 2: 827 - 835

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.02.038

RUMINANT AND HERBIVORE NUTRITION AND FEED

Effects of Lactic Acid Bacteria Addition on Fermentation Quality and Dry Matter Digestibility of Cyperus esculentus Silage under Different Temperatures

LI Miaomiao ,
JIN Siyu ,
WANG Lichao ,
ZHOU Xin ,
HUANG Qiulian ,
WANG Jian ,
ZHANG Jiabin ,
CAO Yang

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College of Animal Science and Veterinary Medicine, Heilongjiang Bayi Agricultural University, Daqing 163319, China

Received date: 2019-07-26

Online published: 2020-02-21

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Abstract

In order to study the effects of different lactic acid bacteria additives and storage temperatures on the quality of Cyperus esculentus silage and the disappearance rate of dry matter in vitro, the experiment was designed completely randomly with two factors. Cyperus esculentus were divided into 3 group, and the addition treatments included the addition of Lactobacillus plantarum (AC group), Lactobacillus paracasei (LP group) and no addition (control group), and each group had 10 replicates; the treatment samples 200 g were putted into food grade polyethylene bag for vacuum sealing, and 5 bags samples were ensiled under normal temperature (20±2)℃ and low temperature 4℃ for 35 days, respectively. The results showed as follows:1) under normal temperature treatment, the organic matter content in LP group, crude protein and ether extract contents, lactic acid bacteria amount of Cyperus esculentus silage and in vitro gas production, dry matter disappearance rate and propionic acid content in AC and LP groups were significantly higher than those in the control group (P<0.05); pH, ammonia nitrogen/total nitrogen, yeast and aerobic bacteria amount of Cyperus esculentus silage and in vitro pH and acetic acid content in AC and LP groups were significantly lower than those in the control group (P<0.05). 2) Under low temperature treatment, the lactic acid content, lactic acid bacteria and Bacillus amount, organic matter and crude protein contents of Cyperus esculentus silage and in vitro gas production, dry matter disappearance rate in AC and LP groups were significantly higher than those in the control group (P<0.05); yeast and aerobic bacteria amount of Cyperus esculentus silage and ammonia nitrogen content in vitro were significantly lower than those in the control group (P<0.05). 3) Lactic acid bacteria additives and storage temperatures had significant interaction on pH, lactic acid bacteria, yeast, aerobic bacteria and Bacillus amount, organic matter, crude protein, ether extract contents, ammonia nitrogen/total nitrogen of Cyperus esculentus silage and in vitro fermentation gas production, dry matter disappearance rate, lactic acid, acetic acid and propionic acid contents (P<0.01). The two kind of lactic acid bacteria can improve the fermentation quality and nutritional value of the Cyperus esculentus silage under the conditions of this test. Lactobacillus plantarum can improve the fermentation quality of the Cyperus esculentus silage under low temperature.

Key words： Cyperus esculentus; lactic acid bacteria; fermentation quality; dry matter disappearance rate in vitro

Cite this article

LI Miaomiao , JIN Siyu , WANG Lichao , ZHOU Xin , HUANG Qiulian , WANG Jian , ZHANG Jiabin , CAO Yang . Effects of Lactic Acid Bacteria Addition on Fermentation Quality and Dry Matter Digestibility of Cyperus esculentus Silage under Different Temperatures[J]. Chinese Journal of Animal Nutrition, 2020 , 32(2) : 827 -835 . DOI: 10.3969/j.issn.1006-267x.2020.02.038

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