Feng Qixian, Shi Wenjiao, Chen Siqi, Degen Abraham Allan, Qi Yue, Yang Fulin, Zhou Jing
College of Animal Science (College of Bee Science), Fujian Agriculture and Forestry University, Fuzhou 350002, China.
China National Engineering Research Center of Juncao Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Animals (Basel). 2022 Aug 31;12(17):2260. doi: 10.3390/ani12172260.
This study aimed to investigate the effects of citric acid, malic acid, and Lactobacillus acidophilus (L) on fermentation parameters and the microbial community of leguminous Chamaecrista rotundifolia silage. Fresh C. rotundifolia was treated without any additive (CK), or with L (106 CFU/g fresh weight), different levels (0.1, 0.3, 0.5, and 1% fresh weight) of organic acid (malic or citric acid), and the combinations of L and the different levels of organic acids for 30, 45, and 60 days of ensiling. The effects of malic acid and citric acid were similar during the ensiling process. Treatment with either citric or malic acid and also when combined with L inhibited crude protein degradation, lowered pH and ammonia nitrogen, and increased lactic acid concentration and dry matter content (p < 0.05). The neutral detergent fiber and acid detergent fiber increased initially and then decreased with fermentation time in all treatments (p < 0.05). Increasing the level of organic acid positively affected the chemical composition of C. rotundifolia silage. In addition, the addition of 1% organic acid increased the relative abundance of Lactobacillus, while the relative abundances of Clostridium and Enterobacter decreased at 60 days (p < 0.05). Moreover, both organic acids and combined additives increased (p < 0.05) the relative abundance of Cyanobacteria at 60 days of fermentation. We concluded that adding malic acid, citric acid, and L combined with an organic acid could improve the quality of C. rotundifolia silage and increase the relative abundance of beneficial bacteria. The addition of organic acid at a level of 1% was the most effective.
本研究旨在探讨柠檬酸、苹果酸和嗜酸乳杆菌（L）对豆科植物圆叶决明青贮饲料发酵参数和微生物群落的影响。新鲜圆叶决明分别进行无任何添加剂处理（CK），或添加L（106 CFU/g鲜重）、不同水平（0.1%、0.3%、0.5%和1%鲜重）的有机酸（苹果酸或柠檬酸），以及L与不同水平有机酸的组合，青贮30、45和60天。在青贮过程中，苹果酸和柠檬酸的效果相似。用柠檬酸或苹果酸处理以及与L组合处理均抑制了粗蛋白降解，降低了pH值和氨态氮含量，提高了乳酸浓度和干物质含量（p<0.05）。在所有处理中，中性洗涤纤维和酸性洗涤纤维含量随发酵时间先增加后降低（p<0.05）。提高有机酸水平对圆叶决明青贮饲料的化学成分有积极影响。此外，添加1%有机酸增加了乳酸杆菌的相对丰度，而在60天时梭菌和肠杆菌的相对丰度降低（p<0.05）。此外，在发酵60天时，两种有机酸及其组合添加剂均增加了蓝细菌的相对丰度（p<0.05）。我们得出结论，添加苹果酸、柠檬酸以及L与有机酸的组合可以提高圆叶决明青贮饲料的质量，并增加有益细菌的相对丰度。添加1%的有机酸效果最为显著。
