Effect of bacterial enzyme co-fermentation on nutritional quality of highland barley straw
The experiment aimed to explore the improvement effect of bacterial enzyme co-fermentation on the nutritional value of highland barley straw.The experiment uses single-factor analysis to set up control group Cl(without microbial enzyme addition),group C2(complex enzyme),group C3(single strain+complex enzyme),groups C5～C7(dual strains+complex enzyme),and groups C8～C10(triple strains+complex enzyme).Highland barley straw is used as the raw material,with Lactobacillus plantarum,Lactobacillus brucei,Saccharomyces cerevisiae,Bacillus subtilis,and Aspergillus Niger as the fermentation strains,and cellulase+xylanase+pectinase+laccase as the complex enzyme.An appropriate amount of glucose powder+bran+rapeseed meal is added as the auxiliary material.After bagging and anaerobic fermentation,the best fermentation combination suitable for highland barley straw is selected through data on quality testing,nutrient changes,and in vitro fermentation parameters.The results showed that bacterial enzyme co-fermentation can improve the fermentation quality of highland barley straw.Compared with groups Cl and C2,the crude protein content in group C6 increased by 12.80％and 12.53％,respectively.The content of neutral detergent fiber,acid detergent fiber,and lignin was reduced by an average of 0.65％,34.83％,64.85％,and 0.78％,36.59％,64.10％,respectively.The dry matter in vitro degradation rate increased by 14.96％and 9.61％,the microbial biomass protein content increased by 71.46％and 21.33％,the ammonium nitrogen content increased by 43.32％and 19.31％,and the total volatile fatty acid content increased by 9.63％and 7.26％.The study indicates that bacterial enzyme co-fermentation can improve the nutritional value and in vitro digestibility of highland barley straw,and the fermentation effect of complex enzyme+Lactobacillus plantarum+Saccharomyces cerevisiae is better.
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