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使用农业废物提高草和粮质量:发酵动态,微生物群落和功能洞察力
Yuanyuan Zhao1, Dianpeng Liu2, Yulian Chen1
1College of Animal Science, Guizhou University, Guiyang, 550025, China.
BMC plant biology
|May 29, 2025
概括
穆泰蒸商的谷物 (MDG) 和罗莎罗克斯堡 (RP),含有酸性乳杆菌 (LAB),提高了料的质量. 添加MDG具有成本效益,增强营养保留和微生物发酵,以更好地保护料.
科学领域:
- 农业科学 农业科学
- 微生物学 微生物学
- 动物营养 动物营养
背景情况:
- 料生产对于牲畜料的保存至关重要.
- 有限的研究存在于微生物群落的继承和功能预测在丝补充蒸商的谷物和水果残留物.
- 了解微生物动态是优化料质量的关键.
研究的目的:
- 调查Moutai蒸商的谷物 (MDG),Rosa roxburghii (RP) 和Lactobacillus acidophilus (LAB) 的潜力,以提高草和料料的营养和发酵质量.
- 分析这些添加剂在无氧储存期间对微生物群体结构和功能的影响.
主要方法:
- 在无氧条件下45天内封装了子和.
- 治疗包括控制 (CK),MDG,RP,LAB,LAB + MDG,以及LAB + RP.
- 分析了营养参数 (乳酸,氨,原蛋白,NDF,ADF) 和微生物群体组成.
主要成果:
- 用LAB + MDG注射显著改善了草料中的营养保留,乳酸增加了84.62%并减少了38.52%的氨.
- 无论是LAB + MDG还是LAB + RP,都提高了营养保留,乳酸含量,并降低了 Sorghum 料中的氨.
- 乳酸菌的相对丰度,特别是乳酸菌植物,随着RP和LAB + MDG治疗显著增加,表明乳酸细菌活性增强.
结论:
- MDG,LAB + MDG和LAB + RP的处理结果是更高质量的料,营养和发酵特性得到改善.
- 添加MDG在保留原始蛋白质,减少纤维含量和促进乳酸菌的增殖方面特别有效,使其成为化物生产的成本有效选择.
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