Effects of Adding Sodium Diacetate on Fermentation Quality and Mycotoxin Contents of Fermented Total Mixed Ration

WANG Ziyuan; SHU Jianhong; CHEN Guangji; WANG Xiaoli; LI Shige

doi:10.3969/j.issn.1006-267x.2020.12.050

Chinese Journal of Animal Nutrition >

2020 , Vol. 32 >Issue 12: 5958 - 5966

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.12.050

Effects of Adding Sodium Diacetate on Fermentation Quality and Mycotoxin Contents of Fermented Total Mixed Ration

WANG Ziyuan ,
SHU Jianhong ,
CHEN Guangji ,
WANG Xiaoli ,
LI Shige

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Guizhou Institute of Prataculture, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China

Received date: 2020-05-18

Online published: 2020-12-07

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Abstract

The purpose of this experiment was conducted to investigate the effects of adding sodium diacetate on the fermentation quality and mycotoxin contents of fermented total mixed ration (FTMR), in order to provide a theoretical basis for the application of sodium diacetate in FTMR. A completely randomized trial design was used. Added 0 (control group), 0.2%, 0.4% and 0.8% sodium diacetate into total mixed ration (TMR), respectively, mixed evenly, and then bagged and sealed for fermentation. Samples were taken on the 7th, 21st, 35th, 49th and 70th day of fermentation to analyze sensory quality, conventional nutrient contents, fermentation parameters and mycotoxin contents. The results showed as follows: 1) the sensory evaluation of the FTMR of each group was excellent, and different addition amount of sodium diacetate had no significant effect on crude protein content (P>0.05); the content of neutral and acid detergent fiber in FTMR of the 0.4% group was significantly higher than in the other groups at the 21st and 49th days of fermentation (P<0.05), while the content of acid detergent fiber in the FTMR of each sodium diacetate addition group was significantly lower than that of the control group at the 49th and 70th day of fermentation (P<0.05). 2) The FTMR of the 0.2% group had lower pH and higher content of lactic acid; ammonia nitrogen (NH₃-N)/total nitrogen (TN) in the FTMR decreased gradually with the increase of the sodium diacetate addition amount, and there were significant differences between the 0.8% group and the control group at each fermentation time point except the 35th day of fermentation (P<0.05); the content of acetic acid in the FTMR of the 0.8% group had the maximum value. 3) Mycotoxin contents in the FTMR were decreased with the increase of sodium diacetate addition amount, and the aflatoxin content of the 0.8% group was almost undetectable at the 70th day of fermentation. 4) In addition, as the fermentation time extending, pH, the contents of conventional nutrients and mycotoxins in the FTMR were decreased to varying degrees, and the contents of lactic acid and acetic acid were fluctuated up and down; each group had a lower pH at the 35th day of fermentation. It is concluded that adding sodium diacetate can improve the fermentation quality of FTMR, inhibit the proliferation of mycotoxins, and reduce the loss of dry matter. Under the experimental conditions, the appropriate addition amount of sodium diacetate is 0.2% to 0.4%.

Key words： fermented total mixed ration; sodium diacetate; fermentation quality; mycotoxins

Cite this article

WANG Ziyuan , SHU Jianhong , CHEN Guangji , WANG Xiaoli , LI Shige . Effects of Adding Sodium Diacetate on Fermentation Quality and Mycotoxin Contents of Fermented Total Mixed Ration[J]. Chinese Journal of Animal Nutrition, 2020 , 32(12) : 5958 -5966 . DOI: 10.3969/j.issn.1006-267x.2020.12.050

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