Effects of cooperative fermentation by bacteria and enzymes on nutrient composition,fermentation quality and in vitro digestibility of fermented total mixed rations in dairy cows
In order to study the effects of cooperative fermentation by bacteria and enzymes on nutrient composition,fermentation quality and in vitro digestibility of fermented total mixed rations in dairy cows,five treatments were set up,which were blank control(CK),adding 2×105 CFU/g lactobacillus treatment(J),adding 2×105 CFU/g lactobacillus+0.025%cellulase treatment(JX1),adding 2×105 CFU/g lactobacillus+0.050%cellulase treatment(JX2),adding 2×105 CFU/g lactobacillus+0.100%cellulase treatment(JX3).All treatments were subjected to anaero-bic fermentation.The fermentation quality was detected at 3 d,7 d,15 d and 30 d of fermentation,and the nutrient content,acid-soluble protein content and in vitro digestibility were detected at 30 d.The results showed that the content of neutral detergent fiber in fermented total mixed rations in JX3 was significantly lower than that in the control(P＜0.05).The contents of neutral detergent fiber,acid detergent fiber,cellulose and hemicellulose of fermented total mixed rations in JX3 were the lowest,while the contents of acid soluble protein,crude protein and lactic acid were the highest.The in vitro dry matter digestibility and in vitro neutral detergent fiber digestibility of fermented total mixed rations in JX3 were the high-est,which were 84.00%and 21.61%,respectively.In conclusion,the optimal nutritional composition,fermentation quali-ty and in vitro digestibility of fermented total mixed rations were obtained by adding 2×105 CFU/g lactobacillus+0.100%cellulase.
fermented total mixed rationscooperative fermentation by bacteria and enzymesfermentation quali-tynutrient qualityin vitro digestibility
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