Effects of Adding Lactic Acid Bacteria on Extraction Rate of Total Flavones, β-Glucosidase Activity and Main Flavones Aglycone Contents in Alfalfa Silage

  • ZHANG Jiabin ,
  • LI Miaomiao ,
  • JIN Siyu ,
  • WANG Lichao ,
  • ZHOU Xin ,
  • HUANG Qiulian ,
  • WANG Jian ,
  • ZHANG Aizhong ,
  • CAO Yang
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  • College of Animal Science and Veterinary Medicine, Heilongjiang Bayi Agricultural University;Heilongjiang Provincial Key Laboratory of Efficient Utilization of Feed Resources and Nutrition Manipulation in Cold Region;Engineering Research Center of Processing and Utilization of Grain By-Products, Ministry of Education, Daqing 163319, China

Received date: 2020-08-04

  Online published: 2021-03-18

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Abstract

This study was conducted to determine the effects of the addition of lactic acid bacteria (LAB) on the extraction rate of total flavones during the fermentation of alfalfa silage and its relationship with the fermentation products. Using alfalfa as the test material, a two-factor (addition×storage time) completely randomized trial design was used. The addition treatment included the control group (no addition) and LAB addition, each treatment group has 50 replicates, and the storage time was 0, 1, 3 , 5, 7, 15, 22, 39, 46, 53, 60, 67 and 74 days, respectively. After opening 3 bags at each time point to determine the fermentation quality, total flavones extraction rate, β-glucosidase activity and main flavones aglycone contents of silage were measured, and the relationships between total flavones extraction rate and fermentation products were analyzed. The results showed as follows: 1) compared with the control group, the pH, ammonia nitrogen/total nitrogen of the LAB group were significantly declined (P<0.05), the contents of dry matter, organic matter, crude protein, crude fat, lactic acid, acetic acid, the extraction rate of total flavones, the contents of quercetin, kaempferol, isorhamnetin ccontents and β-glucosidase activity were significantly increased (P<0.05). 2) With the extension of storage time, whether lactic acid bacteria were added or not, the dry matter, organic matter, crude protein, acid detergent fiber, neutral detergent fiber contents and pH showed a decreasing trend, crude fat, lactic acid, acetic acid contents, ammonia nitrogen/total nitrogen all showed an increasing trend, the total flavones extraction rate and β-glucosidase activity showed a tendency to increase first and then decrease. The contents of quercetin, kaempferol and isorhamnetin increased significantly (P<0.05). 3) There was a significant negative correlation between total flavones extraction rate and pH (P<0.01), a significant positive correlation with lactic acid content (P<0.01), and a significant positive correlation with acetic acid content (P<0.05). In summary, the addition of LAB can significantly improve the fermentation quality of alfalfa silage, and the alfalfa silage with good fermentation quality can increase the total flavones extraction rate, β-glucosidase activity and obtain high contents of quercetin, kaempferol and isorhamnetin.

Cite this article

ZHANG Jiabin , LI Miaomiao , JIN Siyu , WANG Lichao , ZHOU Xin , HUANG Qiulian , WANG Jian , ZHANG Aizhong , CAO Yang . Effects of Adding Lactic Acid Bacteria on Extraction Rate of Total Flavones, β-Glucosidase Activity and Main Flavones Aglycone Contents in Alfalfa Silage[J]. Chinese Journal of Animal Nutrition, 2021 , 33(3) : 1584 -1593 . DOI: 10.3969/j.issn.1006-267x.2021.03.040

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