Microbial population,chemical composition and silage fermentation of cassava residues          下载免费PDF全文

Viengsakoun Napasirth  Pattaya Napasirth  Tue Sulinthone  Kham Phommachanh  Yimin Cai 《Animal Science Journal》2015,86(9):842-848

In order to effectively use the cassava (Manihot esculenta Crantz) residues, including cassava leaves, peel and pulp for livestock diets, the chemical and microbiological composition, silage preparation and the effects of lactic acid bacteria (LAB) inoculants on silage fermentation of cassava residues were studied. These residues contained 10⁴ to 10⁵ LAB and yeasts, 10³ to 10⁴ coliform bacteria and 10⁴ aerobic bacteria in colony forming units (cfu) on a fresh matter (FM) basis. The molds were consistently at or below the detectable level (10² cfu of FM) in three kinds of cassava residues. Dry matter (DM), crude protein (CP) and neutral detergent fiber (NDF) content of cassava residues were 17.50‐30.95%, 1.30‐16.41% and 25.40–52.90% on a DM basis, respectively. The silage treatments were designed as control silage without additive (CO) or with LAB inoculants Chikuso‐1 (CH, Lactobacillus plantarum) and Snow Lacto (SN, Lactobacillus rhamnosus) at a rate of 5 mg/kg of FM basis. All silages were well preserved with a low pH (below 4.0) value and when cassava residues silage treated with inoculants CH and SN improved fermentation quality with a lower pH, butyric acid and higher lactic acid than control silage.  相似文献