Chen Juncai, Huang Guohao, Xiong Hanlin, Qin Hao, Zhang Haonan, Sun Yawang, Dong Xianwen, Lei Yan, Zhao Yongju, Zhao Zhongquan
College of Animal Science and Technology, Southwest University, Chongqing, China.
Chongqing Key Laboratory of Herbivore Science, Chongqing, China.
Front Microbiol. 2021 Nov 8;12:770591. doi: 10.3389/fmicb.2021.770591. eCollection 2021.
Garlic skin, a by-product of garlic processing, was supposed to improve the fermentation quality of high-moisture silages because of its low moisture content and active compounds. Thus, fermentation and microbial characteristics of high-moisture Pennisetum hydridum ensiled with the addition of 0, 10, 20, and 30 wt% garlic skin (on a fresh matter basis) were analyzed during a 60-days fermentation. Results showed that the addition of garlic skin increased the dry matter content and lactic acid production, and decreased the pH and ammonia-N content of the silage. Adding garlic skin changed the relative abundance of bacterial communities with an increase in Lactobacillus and a decrease in Clostridium relative abundance. In conclusion, co-ensiling of high-moisture Pennisetum hydridum with garlic skin could be a simple approach to improve the silage quality and nutrients preservation.
蒜皮是大蒜加工的副产品，由于其水分含量低且含有活性化合物，有望改善高水分青贮饲料的发酵品质。因此，在为期60天的发酵过程中，分析了添加0、10、20和30 wt%蒜皮（基于鲜物质）的高水分杂交狼尾草青贮饲料的发酵和微生物特性。结果表明，添加蒜皮提高了青贮饲料的干物质含量和乳酸产量，降低了pH值和氨态氮含量。添加蒜皮改变了细菌群落的相对丰度，乳酸杆菌相对丰度增加，梭菌相对丰度降低。总之，高水分杂交狼尾草与蒜皮共同青贮可能是提高青贮饲料品质和养分保存的一种简单方法。
