The effects of fermentation and adsorption using lactic acid bacteria culture broth on the feed quality of rice straw

查看全文 作　　者：LIU Jing-[1]jing;LIU Xiao-[2]ping;REN Ji-[1]wei;ZHAO Hong-[3]yan;YUAN Xu-[1]feng;WANG Xiao-[1]fen;Abdelfattah Z M [4]Salem;CUI Zong-[1]jun

机构地区：[1]College of Agronomy and Biotechnology/Center of Biomass Engineering, China Agricultural University;[2]Plants Protecting Station of Agricultural Bureau;[3]Agronomy of Yanbian University;[4]Faculty of Veterinary Medicine and Animal Science, Autonomous University of the State of Mexico

出　　处：《Journal of Integrative Agriculture》索引2015年第14卷第3期,共11页

基　　金：supported by the National Key Technology Research and Development Program of China during the 12th Five-Year Plan period (2012BAD14B01);the Special Fund for Agro-Scientific Research in the Public Interest, China (201303080) 摘　　要：To improve the nutritional value and the palatability of air-dried rice straw, culture broth of the lactic acid bacteria community SFC-2 was used to examine the effects of two different treatments, fermentation and adsorption. Air-dried and chopped rice straw was treated with either fermentation for 30 d after adding 1.5 L nutrient solution(50 m L inocula L–1, 1.2×1012 CFU m L–1 inocula) kg–1 straw dry matter, or spraying a large amount of culture broth(1.5 L kg–1 straw dry matter, 1.5×1011 CFU m L–1 culture broth) on the straw and allowing it to adsorb for 30 min. The feed quality and aerobic stability of the resulting forage were examined. Both treatments improved the feed quality of rice straw, and adsorption was better than fermentation for preserving nutrients and improving digestibility, as evidenced by higher dry matter(DM) and crude protein(CP) concentrations, lower neutral detergent fiber(NDF), acid detergent fiber(ADF) and NH3-N concentrations, as well as higher lactic acid production and in vitro digestibility of DM(IVDMD). The aerobic stability of the adsorbed straw and the fermented straw was 392 and 480 h, respectively. After being exposed to air, chemical components and microbial community of the fermented straw were more stable than the adsorbed straw. 关键词：吸附效果饲料质量水稻秸秆发酵处理培养液乳酸菌体外消化率氧稳定性

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The effects of fermentation and adsorption using lactic acid bacteria culture broth on the feed quality of rice straw

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