RESEARCHPAPER

Effects of Compound Bacteria Preparation and Compound Enzyme Preparation on Fermentation Quality and Aerobic Stability of Caragana korshinskii Silage

  • LI Shengnan ,
  • ZHANG Huan ,
  • DONG Chenfei ,
  • LEI Xiaoqing ,
  • ZHANG Guijie
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  • 1. Department of Animal Science, Ningxia University, Yinchuan 750021, China;
    2. Institute of Agricultural Resources and Environment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
    3. Winning of Tianjin Biotechnology Industry Company, Tianjin 300354, China

Received date: 2021-11-29

  Online published: 2022-06-14

Abstract

This study was conducted to investigate the effects of compound bacteria preparation and compound enzyme preparation on fermentation quality and aerobic stability of Caragana korshinskii silage, in order to provide scientific basis for improving the silage quality of Caragana korshinskii and developing and utilizing feed resources in desert area. The Caragana korshinskii in desert area of Ningxia at full flowering stage was used as raw material, and 4 groups were set up, including the control group (group CK), added 0.05% compound bacteria preparation group (group F), added 0.1% compound enzyme preparation group (group X) and added 0.05% compound bacteria preparation+0.1% compound enzyme preparation group (group FX), and each group had 3 replicates. After 60 days of silage, the nutrient composition, fermentation characteristics, microbial number and aerobic stability of Caragana korshinskii silage were determined. The results showed as follows:1) the contents of neutral detergent fiber, acid detergent fiber and soluble carbohydrate in silage of group FX were significantly lower than those of other groups (P<0.05), and the content of total digestible nutrient in silage of groups X and FX was significantly higher than that of group CK (P<0.05). 2) The pH, propionic acid content and ammonia nitrogen/total nitrogen in silage of groups F, X and FX were significantly lower than those of group CK (P<0.05), while the lactic acid content and lactic acid/acetic acid were significantly higher than those of group CK (P<0.05). The content of acetic acid in silage of group X was significantly higher than that of other groups (P<0.05). The V-Score total score of silage of groups F, X and FX were all above 90, and the grades were all good. 3) The number of lactic acid bacteria in silage of groups F, X and FX was significantly higher than that of group CK (P<0.05), and the number of yeast in silage of group FX was significantly lower than that of other groups (P<0.05). 4) The aerobic stability of groups X and FX was significantly higher than that of groups CK and F (P<0.05). In conclusion, adding compound bacteria preparation and compound enzyme preparation alone can improve the fermentation quality of Caragana korshinskii silage, and their combined use has the better effects.

Cite this article

LI Shengnan , ZHANG Huan , DONG Chenfei , LEI Xiaoqing , ZHANG Guijie . Effects of Compound Bacteria Preparation and Compound Enzyme Preparation on Fermentation Quality and Aerobic Stability of Caragana korshinskii Silage[J]. Chinese Journal of Animal Nutrition, 2022 , 34(6) : 3875 -3883 . DOI: 10.3969/j.issn.1006-267x.2022.06.047

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