Jin Yitong, Yuan Bao, Li Fuhou, Du Jiarui, Yu Meng, Tang Hongyu, Zhang Lixia, Wang Peng
College of Animal Sciences, Jilin University, Changchun 130062, China.
Animal Husbandry and Veterinary Bureau of Dingxi City, Dingxi 743000, China.
Animals (Basel). 2025 Jul 2;15(13):1955. doi: 10.3390/ani15131955.
The aim of this study was to explore the effects of different lactic acid bacteria additives ( or ) on the fermentation quality, chemical composition, in vitro digestibility, bacterial community structure, and predictive function of silage feed. Fresh was wilted overnight, then its moisture content was adjusted between 65 and 70%. The experiment was performed in three groups as follows: (1) the control group (CK group), which lacked a preparation; (2) the () group (LP group), which was inoculated with at 5 × 10 cfu/g FW; and (3) the () group (LB group), which was inoculated with at 5 × 10 cfu/g FW. The results showed that significantly reduced pH and increased lactic acid (LA) content in silage compared with the control. , on the other hand, excelled in reducing ammonia nitrogen (NH-N) content and significantly increased acetic acid (AA) content. At 60 days of fermentation, the CP content was significantly higher ( < 0.05) in the LP and LB groups than in the CK group (19.29 vs. 15.53 and 15.87). At 60 days of fermentation, the CPD was significantly higher ( < 0.05) in the LB group than in the CK and LP groups (57.80 vs. 54.77 and 55.77). The 60-day silage process completely altered the bacterial community of silage. In the fresh samples, the dominant genera were Weissella_A and Pantoea_A. Weissella_A and Pantoea_A were gradually replaced by and after ensiling. After 45 days of fermentation, became the dominant strain in CK, LP and LB groups. Inoculation with altered the succession of the bacterial community from 7 to 15 days of fermentation of . In contrast, inoculation with affected the succession of the bacterial community from 30 to 60 days of fermentation. In silage aged 7 to 60 days, the amino acid metabolic pathway in the LB group remained upregulated. The experimental results revealed that inoculation with had a stronger effect on silage than inoculation with . Thus, should be selected as an additive for silage fermentation in practical production.
本研究旨在探讨不同乳酸菌添加剂（或）对青贮饲料发酵品质、化学成分、体外消化率、细菌群落结构及预测功能的影响。新鲜（原料名称未给出，暂用 代替）晾晒过夜，然后将其水分含量调整至65%至70%之间。实验分为三组进行：（1）对照组（CK组），未添加（制剂名称未给出，暂用 代替）制剂；（2）（名称未给出，暂用 代替）组（LP组），按5×10 cfu/g鲜重接种；（3）（名称未给出，暂用 代替）组（LB组），按5×10 cfu/g鲜重接种。结果表明，与对照组相比，显著降低了青贮饲料的pH值并提高了乳酸（LA）含量。另一方面，在降低氨氮（NH-N）含量方面表现出色，并显著提高了乙酸（AA）含量。发酵60天时，LP组和LB组的粗蛋白（CP）含量显著高于CK组（<0.05）（19.29对15.53和15.87）。发酵60天时，LB组的粗蛋白消化率（CPD）显著高于CK组和LP组（<0.05）（57.80对54.77和55.77）。60天的青贮过程完全改变了青贮饲料的细菌群落。在新鲜样品中，优势菌属为魏斯氏菌属_A和泛菌属_A。青贮后，魏斯氏菌属_A和泛菌属_A逐渐被 和 取代。发酵45天后， 在CK、LP和LB组中成为优势菌株。接种 在发酵7至15天改变了细菌群落的演替。相比之下，接种 在发酵30至60天影响了细菌群落的演替。在7至60天的青贮饲料中，LB组的氨基酸代谢途径一直处于上调状态。实验结果表明，接种 对青贮饲料的影响比接种 更强。因此，在实际生产中应选择 作为青贮饲料发酵的添加剂。
