布氏乳杆菌和纤维素酶对青贮玉米秸秆品质影响研究

doi:10.12160/j.issn.1672-5190.2021.01.007

Abstract

Abstract: The objective of this study was to assess the effects of the addition of Lactobacillus buchneri and cellulase on fermentative quality and aerobic stability of silage corn straw. A fermentative experiment using silage corn straw as raw material was conducted with four groups control group （CK）, Lactobacillus buchneri addition group （LB）, cellulase addition group （ENZ）, and Lactobacillus buchneri + cellulase combinative addition group （LB + ENZ）. After a 45-day-long fermentation, the fermented silage corn straw samples of different groups were collected for comprehensive sensory evaluation of fermentative quality. The pH value, organic acid content, viable bacterial cell count, water-soluble carbohydrate （WSC） content, neutral detergent fiber （NDF） content and acid detergent fiber （ADF） content were determined and statistically compared. The results showed that the comprehensive sensory score of LB group, ENZ group and LB+ENZ group was 20.31%, 14.06% and 25.00% higher than that of CK group, respectively. The viable yeast counts of LB group and LB+ENZ group were decreased to 2.23×10³ CFU/g FM and 7.10×10² CFU/g FM, respectively, and both of them were obviously lower than those of CK group and ENZ group. Compared with CK group, LB group and LB+ENZ group had significantly （P<0.05） increased acetic acid content, and had significantly （P<0.05） reduced lactic acid/acetic acid and ammonia nitrogen （NH₃-N） content; the production of propionic acid of LB group and LB+ENZ group was also inhibited. Compared with CK group, ENZ group and LB+ENZ group had significantly （P<0.05） better degradation effect on ADF, while no significant （P>0.05） difference in degradation effect on NDF was observed; the WSC contents of ENZ group and LB+ENZ group were elevated. The aerobic stability time of LB+ENZ group, LB group and ENZ group was increased by 312.36%, 250.56% and 87.64% compared to CK group, respectively, and statistically significant （P<0.05） inter-group differences among the four groups were observed. In conclusion, the combinative addition of Lactobacillus buchneri and cellulase can improve the fermentative quality and aerobic stability of silage corn straw.

Key words: silage, corn straw, Lactobacillus buchneri, cellulase, fermentative quality, aerobic stability

CLC Number:

S816.53

LIU Hui, LI Jin-xin, LU Yao, XU Hai-yan, GU Wei. Effects of Lactobacillus buchneri and Cellulase on the Quality of Silage Corn Straw[J]. Animal Husbandry and Feed Science, 2021, 42(1): 34-39.

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Effects of Lactobacillus buchneri and Cellulase on the Quality of Silage Corn Straw

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