Effects of different lactic acid bacteria additives on quality and CNCPS components of millet silage
The effects of four different types of lactic acid bacteria additives on the quality and CNCPS components of millet silage were investigated.Five treatments were set up.They were the control group,Lactobacillus paracasei LP1 group,Lactobacillus plantarum LP2 group,Lactobacillus casei LC group,and Lactobacillus buchneri LB group.The fermentation quality,nutrient composition and CNCPS components of millet silage were determined.The results showed that compared with the control group,pH value and buchneri acid content significantly decreased,and lactic acid content significantly increased in Lactobacillus paracasei LP1 group(P＜0.05).The NDF and ADF contents of Lactobacillus paracasei LP1 group were lower than those of the other treatments.Compared with the control group and the Lactobacillus plantarum LP2 group,the content of soluble carbohydrate significantly decreased(P＜0.05),and the content of starch significantly increased in other Lactobacillus additive treatment groups(P＜0.05).The PB2 content in the Lactobacillus buchneri LB group was significantly higher than that in other treatment groups,the PB3 content was significantly lower than that in the control group(P＜0.05),and the contents of PB3 and NSC in the Lactobacillus buchneri LB group was significantly lower than that in other groups(P＜0.05).The results showed that all the four Lactobacillus additives could improve the fermentation quality and nutritional value of millet silage,among which Lactobacillus paracasei could significantly improve the fermentation quality of the millet silage,and Lactobacillus buchneri had the most significant effect on the rapid degradation of the protein components and carbohydrate components.
国家科技期刊平台
NSTL
万方数据
维普
