Effects of Adding Lactic Acid Bacteria and Cellulase on Quality of Mixed Silage of Soybean Residue and Mulberry Leaves and Rumen Fermentation Characteristics In Vitro

  • ZHAO Chao ,
  • MA Guangming ,
  • LYU Jingyi ,
  • JIANG Xin ,
  • ZHANG Yonggen
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  • College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China

Received date: 2020-09-17

  Online published: 2021-04-15

Supported by

 

Abstract

This study aimed to explore the effects of addition of lactic acid bacteria (LAB) and cellulase (CE) on silage quality and in vitro rumen fermentation characteristics of mixed silage of soybean residue (SR) and mulberry leaves (ML). The experiment was designed by a single factor experiment. Four groups were set, namely, control group (CON group), LAB group, CE group, and LAB+CE group. The amount of lactic acid bacteria added was 1×106 CFU/g, and the amount of cellulase added was 100 U/g. After 56 days of mixed storage, the routine chemical composition, fermentation quality, in vitro gas production and rumen fermentation were measured. The results showed that the pH of both LAB and CE groups was significantly lower than that of the CON group (P<0.05), while the contents of lactic acid and ammonia nitrogen of each treatment groups were significantly higher than those of the CON group, and reached the highest level in LAB+CE group. Compared with CON group, the contents of neutral detergent fiber, acid detergent fiber and dry matter of LAB+CE group were significantly decreased (P<0.05), while the crude protein content was significantly increased (P<0.05). Compared with the CON group, the contents of total volatile fatty acid (TVFA), acetic acid (AA), propionic acid (PA) and butyric acid (BA) of each treatment group were significantly increased (P<0.05) after 48 h in vitro fermentation, and reached the highest level in the LAB+CE group. The ratio of acetic acid to propionic acid was decreased significantly after adding LAB or CE (P<0.05). The results show that adding LAB or CE to SR and ML in mixed storage can effectively improve the quality of mixed storage and in vitro rumen digestibility, and the mixed addition of LAB and CE has a better effect.

Cite this article

ZHAO Chao , MA Guangming , LYU Jingyi , JIANG Xin , ZHANG Yonggen . Effects of Adding Lactic Acid Bacteria and Cellulase on Quality of Mixed Silage of Soybean Residue and Mulberry Leaves and Rumen Fermentation Characteristics In Vitro[J]. Chinese Journal of Animal Nutrition, 2021 , 33(4) : 2168 -2177 . DOI: 10.3969/j.issn.1006-267x.2021.04.036

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