Effects of different microbial additives on sensory evaluation,nutritional components,and fermentation quality of Moringa oleifera stem and leaf silage
The study aims to investigate the effects of different microbial additives on the sensory evaluation,nutritional components,and fermentation quality of Moringa oleifera stem and leaf silage.The experiment was conducted using Moringa oleifera stem and leaf silage as the substrate.The control group did not add any microbial agents,while the experimental groups added Lactobacillus plantarum(Group A),Saccharomyces cerevisiae(Group B),Bacillus subtilis(Group C),Lactobacillus plantarum+Saccharomyces cerevisiae(Group D),Saccharomyces cerevisiae+Bacillus subtilis(Group E),Lactobacillus plantarum+Bacillus subtilis(Group F),and Lactobacillus plantarum+Saccharomyces cerevisiae+Bacillus subtilis(Group G).Each group had three replicates,and the silage was stored for 30 days.The sensory evaluation,nutritional components,and fermentation quality of the Moringa oleifera stem and leaf silage were measured.The results showed that the control group had the lowest sensory evaluation score of 12 points,while Groups D,E,F,and G had scores ranging from 18 to 19 points,classified as first-class excellent.Compared to the control group,the crude protein(CP)concentrations in Moringa oleifera stem and leaf silage of all microbial additive groups except Group A were significantly increased(P＜0.05).The neutral detergent fiber(NDF)and acid detergent fiber(ADF)concentrations in Groups D,E,F,and G were significantly decreased(P＜0.05),and the lignin(ADL)content was reduced in all microbial additive groups,while the relative feeding value(RFV)was significantly increased(P＜0.05).Compared to the control group,the pH value of the silage in all microbial additive groups was significantly decreased(P＜0.05),and below 4.2.The ammonia nitrogen(NH3-N)content in the silage of Groups D,E,F,and G was significantly decreased(P＜0.05),and the lactic acid(LA)content in the silage of all microbial additive groups was significantly increased(P＜0.05).The phytic acid content in the silage of all microbial agent groups was significantly decreased(P＜0.05).The study indicates that the addition of Lactobacillus plantarum,Saccharomyces cerevisiae,and Bacillus subtilis during the ensiling process of Moringa oleifera stem and leaves can improve the sensory score,nutritional quality,and fermentation quality to varying degrees,with the combination of Lactobacillus plantarum+Saccharomyces cerevisiae+Bacillus subtilis showing the best results.
microbial additivesMoringa oleifera stem and leafsensory evaluationnutrient componentsfermentation quality
万方数据
维普
