An Assessment on the Fermentation Quality and Bacterial Community of Corn Straw Silage with Pineapple Residue

被引:3
|
作者
Li, Dengte [1 ,2 ]
Xie, Huade [2 ]
Zeng, Fanquan [2 ]
Luo, Xianqing [2 ]
Peng, Lijuan [2 ]
Sun, Xinwen [1 ]
Wang, Xinfeng [1 ]
Yang, Chengjian [2 ]
机构
[1] Shihezi Univ, Coll Anim Sci & Technol, Shihezi 832003, Peoples R China
[2] Guangxi Buffalo Res Inst, Guangxi Key Lab Buffalo Genet Reprod & Breeding, Nanning 530001, Peoples R China
来源
FERMENTATION-BASEL | 2024年 / 10卷 / 05期
关键词
pineapple residue; corn straw; silage quality; microbial diversity; LACTIC-ACID BACTERIA;
D O I
10.3390/fermentation10050242
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
The effects of pineapple residue (PR) on fermentation quality, chemical composition, and bacterial community of corn straw (CS) silage were evaluated. CS was ensiled with 0% control group (CON), 15% (P1), 30% (P2), and 45% (P3) PR on a fresh matter (FM) basis for 45 days. P3 had lower dry matter (DM) and crude protein (CP) contents but higher ammonia-N (NH3-N) content than the other three groups (p < 0.05). Compared with the other groups, P1 had lower a pH and higher lactic acid and acetic acid contents (p < 0.05). The lactic acid bacteria count in P1 was higher than in P2 and P3 (p < 0.05); the number of yeast in P2 was higher than in the other groups (p < 0.05). With the increasing proportion of PR addition, the relative abundance of Lactobacillus gradually increased, and the dominant genus in P3 was Acetobacter. In summary, the addition of PR can improve the quality of CS silage, and the optimum addition ratio for PR was 15% on a FM basis.
引用
收藏
页数:11
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