Effects of homo-and heterofermentative lactic acid bacteria on the nutritional quality and ruminal degradation rate of the whole plant maize silage

doi:10.11686/cyxb2018354

Abstract

Abstract: In this study, whole plant maize silage (cv. ‘Xingsiyu No.10’) was sealed in vacuum bags, with the addition of different lactic acid bacteria (LAB) to aid fermentation. Treatments were: CK, untreated maize silage with no inoculant applied; T, maize silage treated with Lactobacillus plantarum+Pediococcus acidilactici at 1:1, 1×10⁵ cfu·g^-1; Y, maize silage treated with Lactobacillus buchneri at 1×10⁵ cfu·g^-1; TY, maize silage treated with combined Lactobacillus plantarum, Pediococcus acidilactici and Lactobacillus buchneri 1:1:1, 1×10⁵ cfu·g^-1. The purpose was to explore the effect of homo- and heterofermentative LAB on nutritional quality and ruminant actual utilization efficiency of maize silage. The silage nutritional quality and digestibility in the rumen was tested by feeding to sheep after 60 days of fermentation. Treatment-Y was highest for dry matter (DM), neutral detergent fiber (NDF), acid detergent fiber (ADF), water soluble carbohydrates and ether extract levels. Maize silage treated with LAB had higher (P<0.01) crude protein and starch than the untreated CK silage. The untreated maize silage had the highest crude ash content. The comparative effective degradation (ED) in the sheep rumen for DM and NDF was T and Y>CK and TY (P<0.01). Treatment Y also had the highest ED in-rumen for organic matter (OM) (P=0.003). There was no significant difference between treatments in ED of ADF (P>0.05). In conclusion, treatment-Y significantly improved the nutrient content of maize silage (except for crude ash), as well as the ED in the sheep rumen of DM and OM. Treatment-TY significantly improved ED in the sheep rumen of NDF. The overall nutritive value of the 4 maize silage treatments ranked Y>T>TY>CK, as determined by membership function analysis of 12 measures of nutritional quality and ED.

Key words: corn silage, lactic acid bacteria, fermentation, nutritional quality, ruminal degradability

LI Fei-fei, ZHANG Fan-fan, WANG Xu-zhe, MIAO Fang, MA Chun-hui. Effects of homo-and heterofermentative lactic acid bacteria on the nutritional quality and ruminal degradation rate of the whole plant maize silage[J]. Acta Prataculturae Sinica, 2019, 28(6): 128-136.

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