Effects of different strains on silage corn stalk quality and rumen fermentation characteristics of beef cattle in vitro
In order to investigate the influences of different strains on quality of silage corn and rumen fermentation characteristics of beef cattle in vitro,five different treatments were set up. CK was directly fermented without adding strains,while T1,T2,T3 and T4 were added with Bacillus subtilis,Lactobacillus brucei,Trichodermoides and yeast,respectively. After 60 days of fermentation,sensory evaluation was performed. The effects of fermentation indexes,basic nutrients and rumen fermentation of beef cattle in vitro were studied. The results showed that Trichoderma pseudokongii,Lactobacillus brucei and Bacillus subtilis were superior than yeast in sensory evaluation. The pH of Trichoderma pseudokongensis group was the lowest and the lactic acid content was the highest(P<0.05). The acetic acid content of Lactobacillus brucei and Trichodermiformis was the highest,and the ammonia nitrogen/total nitrogen content was the lowes. The nutritional quality of Trichoderma pseudokongensis was the best. The gas production,ammonia nitrogen and total volatile fatty acid contents of different strains were significantly increased(P<0.05),and the increases in Trichoderma pseudokongensis were the largest. Trichoderma pseudocondii was more suitable for fermentation of silage corn stalk among Bacillus subtilis,Lactobacillus brucei,Trichoderma pseudocondii and yeast.
Trichoderma pseudokongensiscorn stalksilage qualitynutritional qualityrumen fermentation in vitro
万方数据
维普
