This experiment was conducted to study the effects of different bacterial-enzyme combinations on the fermentation quality of three raw forage materials,and to screen the suitable combinations of bacterial-enzyme preparation and forage.A 4-factor 3-level orthogonal design was adopted,the 4 factors were cellulose decom-posing bacteria(A),lactic acid bacteria(B),enzyme preparation(C)and raw material(D),each factor contained 3 levels.There were 9 groups in the experiment,with 3 replicates in each group.Group 1 was Bacil-lus subtilis+Enterococcusfaecalis+cellulase+sweet sorghum,group 2 was Bacillus subtilis+Lactobacillus plan-tarum+xylanase+perennial forage maize,group 3 was Bacillus subtilis+Lactobacillus rhamnosus+amylase+na-pier grass,group 4 was Pantoea ananatis+Enterococcus faecalis+xylanase+napier grass,group 5 was Pantoea ananatis+Lactobacillus plantarum+amylase+sweet sorghum,group 6 was Pantoea ananatis+Lactobacillus rh-amnosus+cellulase+perennial forage maize,group 7 was Herbaspirillum seropedicae+Enterococcus faecalis+amylase+perennial forage maize,group 8 was Herbaspirillum seropedicae+Lactobacillus plantarum+cellulase+napier grass,and group 9 was Herbaspirillum seropedicae+Lactobacillus rhamnosus+xylanase+sweet sorghum.Each group was evaluated for nutritional composition contents,fermentation parameters and microbial number after 60 days of ensiling.The results showed as follows:1)the dry matter and soluble carbohydrate contents of groups 1,5 and 9 were significantly higher than those of other groups(P＜0.05),the crude protein content of group 5 was significantly higher than that of groups 2 and 6(P＜0.05),the neutral detergent fiber content of group 3 was significantly lower than that of groups 1 and 9(P＜0.05),and the acid detergent fiber content of groups 4 and 8 was significantly lower than that of other groups(P＜0.05).2)The pH and propionic acid con-tent of group 4 were significantly lower than those of other groups(P＜0.05),the lactic acid content of group 1 was significantly higher than those of other groups(P＜0.05),the acetic acid content of groups 6,7 and 8 was significantly higher than those of other groups(P＜0.05),and the ammonia nitrogen content of group 1 was significantly lower than those of other groups(P＜0.05).3)The lactic acid bacteria number of groups 1,2 and 5 was significantly higher than that of other groups(P＜0.05),the mould number of group 9 was signifi-cantly lower than that of other groups(P＜0.05),and the yeast number of group 5 was significantly lower than that of other groups except group 9(P＜0.05).The synthetic equilibrium method orthogonal analysis results showed that the order of factors influencing silage quality is raw material＞enzyme preparation＞lactic acid bacte-ria＞cellulose decomposing bacteria.The optimal combination for orthogonal screening is Bacillus subtilis+Lac-tobacillus plantarum+xylanase+sweet sorghum.[Chinese Journal of Animal Nutrition,2024,36(8):5399-5410]
关键词
纤维素分解菌/乳酸菌/酶制剂/青贮发酵/正交试验
Key words
cellulose decomposing bacteria/lactic acid bacteria/enzyme preparation/silage fermentation/or-thogonal test
维普
万方数据