Effects of Compound Probiotics on Fermentation Quality of Total Mixed Ration |
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| Authors: | ZHANG Zhi-guo WANG Dan GAO Yang LI Jun YANG Lian-yu ZHANG Ji-ze |
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| Institution: | 1. Jinlin Huadian Animal Husbandry and Veterinary Station, Huadian 132400, China;
2. Yongji Zhengda Industrial Co., Ltd., Yongji 132001, China;
3. College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China;
4. Jilin Key Laboratory of Animal Nutrition and Feed Science, Changchun 130118, China;
5. Institute of Grassl and Research, Chinese Academy of Agricultural Sciences, Hohhot 010010, China |
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| Abstract: | The study was aimed to investigate the influences of compound microbial on the quality of fermented TMR. There were 3 treatments:Control group (basal TMR),experimental group 1 (TMR with 0.5% compound microbial supplement (Lactobacillus, Bacillus subtilis, Bacillus cereus and yeast)), experimental group 2 (TMR with 0.5% supplement (Lactobacillus, Bacillus subtilis, Bacillus cereus and cellulolytic bacteria)), with 6 replicates in each group and 2 tankers per replicate. The experiment lasted 30 d. Water content of the materials in all the tankers were controlled at 50% and sealed airtightly for 30 d. Samples were cllected at 0,3,5,7,15 and 30 d. Mycotoxins, pH, ammonium nitrogen, aerobic stability and nutrient content were determined and analyzed. The results showed as follow:①During 0~30 d, the content of mycotoxins showed an upward trend in all treatments. On the 30th day, aflatoxin B1 content and ochratoxin-A content in the control group were exceeded than the national standard. However, three kinds of mycotoxins were not exceeded in experimental groups 1 and 2 during the 30 d fermentation.② Aerobic stability and storage time were positively correlated, the aerobic stability of experimental group 1 was better than other treatments. ③ With the last of storage time, pH in 3 groups showed downward trend and ammonium nitrogen content showed an upward trend. pH value and ammonium nitrogen content in experimental group 1 was significantly lower than the control group during 7-30 d (P<0.05). ④ On the 30th day, DM content in control group was significantly lower than the other treatments (P<0.05);During 7-30 d, compared with the control group, CP content in experimental groups 1 and 2 were significantly decreased (P<0.05). The contents of NDF and ADF were negatively correlated with storage time, moreover, During 7~30 d, the levels of NDF and ADF in two experimental groups with compound microbial significantly decreased (P<0.05). In conclusion, the compound microbial supplement could prolong the storage time of TMR and strengthen its aerobic stability. In addition, the degradation of feed nutrient was limited. The compound probiotics, which was composed of Lactobacillus, Bacillus subtilis, Bacillus cereus and yeast was more effective. |
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| Keywords: | total mixed ration compound probiotics fermentation nutritional level |
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