Comparative study on acidification and degradation of rice straw feed by different ferments
This study aims to investigate the effects of Bacillus subtilis(BS)on the nutritional composition,acidification,and amino acid content of fermented corn stover.The experiment was divided into control groups and treatment groups of 1～3 according to the addition amount of BS(0%,0.01%,0.02%,and 0.04%).Each group has 10 replicates,and the fermentation conditions are to ferment in a cool and dark place for 60 days.The dry matter content of corn straw in groups 1～3 was significantly reduced(P＜0.05),while the crude protein content was significantly increased(P＜0.05);The content of crude fiber and neutral washing fiber in corn stover significantly decreased in groups 2 and 3(P＜0.05);In addition,the addition of BS had no significant effect on the acid washing fiber,calcium,and phosphorus content of corn straw(P＞0.05).The pH of fermented corn stover in groups 2 and 3 was significantly reduced(P＜0.05),and the acetic acid content was significantly increased(P＜0.05);The propionic acid content of fermented corn stover in groups 1～3 decreased linearly(P＜0.01),while the lactate content of fermented corn stover in groups 2 and 3 significantly increased(P＜0.05).In addition,there was no significant effect on the ammonia nitrogen content of fermented corn stover among groups(P＞0.05),and no butyric acid was detected in this experiment.The content of glycine,alanine,aspartic acid,and lysine in the fermented corn stover of groups 2 and 3 was significantly increased(P＜0.05),while the content of valine,phenylalanine,glutamic acid,and proline in the fermented corn stover of groups 1～3 was significantly increased(P＜0.05);The content of essential and non essential amino acids,as well as total amino acids,in the fermented corn straw of groups 2 and 3 were significantly increased(P＜0.05).The results of this experiment indicate that Bacillus subtilis has a significant positive effect on the fermentation quality of corn straw,and it is believed that the optimal fermentation effect is achieved with a 0.04%BS addition.
万方数据
维普
