The Effects of Chlorogenic Acid on the Quality,Protein Degradation,Bacterial Community,and Their Interrelationships of Stylosanthes Silage
To improve the fermentation quality of silage of Stylosanthes,0.2% and 0.4% chlorogenic acid were added to Stylosanthes,with no addition as the control(CK).After 80 days of ensiling,the fermentation charac-teristics,protein composition,and bacterial community changes of Stylosanthes were analyzed.The results showed that the addition of chlorogenic acid not only significantly reduced the pH value,non protein nitrogen,and ammonia nitrogen content of Stylosanthes,but also had a positive impact on the changes of lactic acid,dry matter and acetic acid content.Bacterial community analysis showed that the addition of chlorogenic acid had a good inhibitory effect on the content of Bacillus and Weissella,as well as Enterobacterium,Pantobacterium,and Clostridium butyricum.In addition,0.2% chlorogenic acid treatment significantly reduced the content of propi-onic acid and the activity of acid protease and aminopeptidase.In summary,adding chlorogenic acid had a posi-tive effect on the fermentation quality and protein components of Stylosanthes.
StylosanthesChlorogenic acidProteaseSilage qualityBacterial community
万方数据
维普
