RUMINANT AND HERBIVORE NUTRITION AND FEED

Effects of Different Supplemental Levels of Lycium barbarum By-Product on Fermentation Characteristic and Microbial Diversity of Caragana korshinskii Silage

  • MU Yixiao ,
  • ZHANG Huan ,
  • MA Conghui ,
  • ZHANG Guijie
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  • 1. Department of Animal Science, Ningxia University, Yinchuan 750021, China;
    2. Ningxia Grassland and Animal Husbandry Engineering Technology Research Center, Yinchuan 750021, China

Received date: 2021-02-01

  Online published: 2021-09-18

Abstract

The aim of this experiment was to study effects of different supplemental levels of Lycium barbarum by-product on fermentation characteristic and microbial diversity of Caragana korshinskii silage. Four groups with six replicates per group were designed according to a completely randomly single factor design. The supplemental levels of Lycium barbarum by-product were 0 (control group), 3% (L3 group), 6% (L6 group) and 9% (L9 group) in Caragana korshinskii silage. After 60 days of silage, the nutrient composition, fermentation quality, aerobic stability and microbial diversity of Caragana korshinskii silage were measured. The results showed as follows:1) the polysaccharide content of L6 group and L9 group was significantly higher than those of the control group (P<0.05), and the neutral detergent fiber (NDF) content was significantly lower than that of the control group (P<0.05); the acid detergent fiber (ADF) content of L9 group was significantly lower than that of other groups (P<0.05), and the crude protein, ether extract contents and relative feeding value (RFV) were significantly higher than those of other groups (P<0.05). 2) The pH of L9 group was significantly lower than that of the control group (P<0.05), the ammonia nitrogen/total nitrogen of L6 group and L9 group was significantly lower than that of the control group (P<0.05), the lactic acid content of L9 group was significantly higher than those of other groups (P<0.05), and the acetic acid and propionic acid contents of L6 group and L9 group were significantly lower than that of the control group (P<0.05). 3) The aerobic stability of L6 group and L9 group was significantly higher than that of the control group (P<0.05). 4) The Chao index and ACE index of L3 group, L6 group and L9 group were significantly higher than that of the control group (P<0.05), the Shannon index of L3 group and L9 group was significantly higher than that of the control group (P<0.05), and the Simpson index of L3 group and L9 group was significantly lower than that of the control group (P<0.05). 5) The Lactobacillus relative abundance of each groups was the highest, and the Pediococcus and Enterococcus relative abundances were next. Compared with the control group, the microbial diversity of L3 group, L6 group and L9 group was increased. In conclusion, Lycium barbarum by-product can improve the nutritional value and fermentation quality of Caragana korshinskii silage, and change the microbial community composition. Under this experimental conditions, adding 9% Lycium barbarum by-product can reach the best silage effect.

Cite this article

MU Yixiao , ZHANG Huan , MA Conghui , ZHANG Guijie . Effects of Different Supplemental Levels of Lycium barbarum By-Product on Fermentation Characteristic and Microbial Diversity of Caragana korshinskii Silage[J]. Chinese Journal of Animal Nutrition, 2021 , 33(9) : 5152 -5161 . DOI: 10.3969/j.issn.1006-267x.2021.09.035

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