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Journal of Integrative Agriculture 2013年第3期12卷 556-560页

作者： QIN Meng-zhen SHEN Yi-xin College of Animal Science and Technology Nanjing Agricultural University

To find an effective method for ensiling peanut vine （PV）, fermentation characteristics and nutritional values of PV silage and the mixture of PV with corn stover （CS） silage in a ratio of 1 ： 1 fresh weight, prepared by adding lactic acid bacteria （LAB）, 10% wheat bran （WB） and LAB＋WB at ensiling were evaluated in 2009 and 2010. The fermentation qualities of PV silage ensiled with the LAB and WB additives were improved compared with those of the control （PV ensiled alone）. However, the pH did not decline to the critical level of 4.2, and the nutritional values of the silage were not protected against losses in the LAB and WB addition silages. Ensiling PV in mixture with CS generated optimal moisture content and buffering capacity （BC） of ensiled materials. After adding the LAB and WB additives to mixture silage, especially adding LAB＋WB, the fermentation qualities and nutritional values of the mixture silage were improved significantly （P〈0.05）, and the Flieg＇s score reached to 99. The result suggested that it is a feasible method to ensile the mixed materials of PV with CS by adding LAB and high concentration of water soluble-carbohydrate materials for providing a good fermentation quality of PV silage.

关键词： peanut vine corn stover lactic bacteria acid wheat bran straw fermentation quality

Effect of lactic acid bacteria and propionic acid on conservation characteristics,aerobic stability and in vitro gas production kinetics and digestibility of whole-crop corn based total mixed ration silage

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Journal of Integrative Agriculture 2017年第7期16卷 1592-1600页

作者： CHEN Lei YUAN Xian-jun LI Jun-feng WANG Si-ran DONG Zhi-hao SHAO Tao Institute of Ensiling and Processing of Grass Nanjing Agricultural UniversityNanjing 210095P.R.China

This study was conducted to evaluate the effect of lactic acid bacteria and propionic acid on the fermentation quality, aer- obic stability and in vitro gas production kinetics and digestibility of whole-crop corn based totalmixed ration （TMR） silage. Total mixed ration was ensiled with four treatments：（1） no additives （control）; （2） an inoculant （Lactobacillus plantarum）（L）; （3） propionicacid （P）; （4） propionic acid＋lactic acid bacteria （PL）. All treatments were ensiled in laboratory-scale silos for 45 days, and then subjected to an aerobic stability test for12 days. Further, four TMR silages were incubated in vitro with buffered rumen fluid to study in vitro gas production kinetics and digestibility. The results indicated that all TMR silages had good fermentation characteristics with low pH （〈3.80） and ammonia nitrogen （NH3-N） contents, and high lactic acid contents as well as Flieg points. Addition of L further improved TMR silage quality with more lactic acid production. Addition of P and PL decreased lactic acid and NH3-N contents of TMR silage compared to the control （P〈0.05）. After 12 days aerobic exposure, P and PL silages remained stable, but L and the control silages deteriorated as indicated by a reduction in lactic acid and an increase in pH, and numbers of yeast. Compared to the control, addition of L had no effects on TMR silage in terms of 72 h cumulative gas production, in vitro dry matter digestibility, metabolizable energy, net energy for lactation and short chain fatty acids, whereas addition of PL significantly （P〈0.05） increased them. L silage had higher （P〈0.05） in vitro neutral detergent fiber digestibility than the control silage. The results of our study suggested that TMR silage prepared with whole-crop corn can be well preserved with or without additives. Furthermore, the findings of this study suggested that propionic acid is compatible with lactic acid bacteria inoculants, and when used together, although they reduced lactic acid prod

关键词： lactic acid bacteria propionic acid fermentation quality aerobic stability in vitro digestibility total mixed rationsilage

Influence of lactic acid bacteria, cellulase, cellulase-producing Bacillus pumilus and their combinations on alfalfa silage quality

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Journal of Integrative Agriculture 2018年第12期17卷 2768-2782页

作者： LI Dong-xia NI Kui-kui ZHANG Ying-chao LIN Yan-li YANG Fu-yu College of Animal Science and Technology China Agricultural UniversityBeijing 100193P.R.China Beijing Sure Academy of Biosciences Beijing 100085P.R.China

This study assessed the effects of lactic acid bacteria(LAB), cellulase, cellulase-producing Bacillus pumilus and their combinations on the fermentation characteristics, chemical composition, bacterial community and in vitro digestibility of alfalfa silage. A completely randomized design involving a 8(silage additives)×3 or 2(silage days) factorial arrangement of treatments was adopted in the present study. The 8 silage additive treatments were: untreated alfalfa(control); two commercial additives(GFJ and Chikuso-1); an originally selected LAB(Lactobacillus plantarum a214) isolated from alfalfa silage; a cellulase-producing Bacillus(CB) isolated from fresh alfalfa; cellulase(C); and the combined additives(a214+C and a214+CB). Silage fermentation characteristics, chemical composition and microorganism populations were analysed after 30, 60 and 65 days(60 days followed by exposure to air for five additional days). In vitro digestibility was analysed for 30 and 60 days. Compared with the other treatments, selected LAB a214, a214 combined with either C or CB, and Chikuso-1 had the decreased(P0.05) among them. Fiber degradation was not significant(P≥0.054) in any C or CB treatments. The a214 treatment showed the highest(P=0.009) in vitro digestibility of dry matter(595.0 g kg–1DM) after ensiling and the highest abundance of Lactobacillus(69.42 and 79.81%, respectively) on days 60 and 65, compared to all of other treatments. Overall, the silage quality of alfalfa was improved with the addition of a214, which indicates its potential as an alfalfa silage inoculant.

关键词： alfalfa silage cellulase fermentation quality invitro digestibility lactic acid bacteria

Utilization of tea grounds as feedstuff for ruminant

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Journal of Animal Science and Biotechnology 2014年第2期5卷 139-144页

作者： Huili Wang Chuncheng Xu College of Engineering China Agricultural University

Researches on tea have been developed for decades, which prove that tea, especially green tea, has multiple functional components. With the rapid development of beverage industry, the resultant large amounts of tea grounds attract great attention. However, unreasonable utilization of tea grounds would lead to great waste and environmental pollution, especially in summer. In view of the high nutritive value and multiple functional components, tea grounds could be used as feedstuff. By now, researches of tea grounds as feedstuff are mainly on ruminant, as the utilization on other animals is limited to lower level due to high fiber content. Therefore, the following review will begin with a brief introduction of tea grounds and the possible utilization of tea grounds as feedstuff, and then elaborate on the application of ensiling and total mixed ration on ruminant. Apart from the fermentation quality, nutritive value is also provided to assess feasibilities of using tea grounds as feedstuff resources. Finally, a summary on the utilization situation and future direction of using tea grounds as feedstuff is provided in this review.

关键词： Ensiling fermentation quality Nutritive value Tea grounds Total mixed ration

Microbial communities and natural fermentation of corn silages prepared with farm bunker-silo in Southwest China

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Microbial communities and natural fermentation of corn silag...

Effect of Lactic Acid Bacterial Inoculants on Rice Straw Silage

中国畜牧兽医学会动物微生态学分会第五届第十三次全国学术研讨会

作者： Hao Guan Yanhong Yan Xiaoling Li Xiaomei Li Yang Shuai Guangyan Feng Qifan Ran Yimin Cai Ying Li Xinquan Zhang Animal Science and Technology College Sichuan Agricultural University Institute of Grass science ChongQing Academy of animal Husbandry Japan International Research Center for Agricultural Science(JIRCAS) Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province Sichuan Agricultural University

This study analyzed the variation of microbial communities,their achieved fermentation quality,and the association between microbial diversity and environmental factors after ensiling of 96 samples prepared with bunker-silo in Southwest *** of natural corn silages achieved good fermentation,e.g.,low pH value(fermentation quality through influencing microbial community.

关键词： Corn Bunker-silo silage Climatic factor fermentation quality Natural microbial community

来源： cnki会议评论

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Journal of Northeast Agricultural University(English Edition) 2008年第1期15卷 38-42页

作者： HUA Jinling ZHANG Yonggen MEN Yuxin College of Animal Science and Technology Northeast Agricultural University Harbin 150030 China Heilongjiang Animal Breeding Center Harbin 150069 China

The trail was designed to study on technique aspects of ensiling rice straw （RS） appended amounts of lactobacillus. There were two groups according to silage ways, baled silage （BS） and chopped silage （CS）, in which lactobacillus was added at levels of 10, 15 and 20 mg·kg^-1, respectively and the mixtures were placed into a packed polyethylene bags and stored at room temperature for 45 days. The results showed that lactobacillus had remarkable effect on fermentation characteristics of RS. The quality of the silage was improved with the lactobacillus addition. In the experiment the optimal quality of rice straw silage （RSS） can be obtained when lactobacillus was added with 15 or 20 mg·kg^-1 level. The effect of different silage methods was very remarkable to the silage quality of same material. The quality of CS was better than that of long silage, at the same time, BS was feasible on condition of eligible level of lactic acid bacteria.

关键词： rice straw silage lactic acid bacterial inoculants fermentation quality