The effects of stage of growth and additives with or without cellulase on fermentation and in vitro degradation characteristics of Leymus chinensis silage |
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| Authors: | Q Zhang Z Yu H Yang R S Na |
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| Institution: | 1. College of Animal Science and Technology, China Agricultural University, Beijing, China;2. College of Ecology and Environment Science, Inner Mongolia Agricultural University, Hohhot, China |
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| Abstract: | This study evaluated the effects of different combinations of added lactic acid bacteria and cellulase applied at two growth stages on chemical composition and in vitro rumen digestibility of Leymus chinensis silage. Fresh grass was harvested at early heading stage (S1) and late heading stage (S2), respectively, and ensiled with five additives: 200 U cellulase (C) kg?1 fresh matter (FM), 1 × 105 colony‐forming units (cfu) Lactobacillus plantarum (LP) g?1 FM, 1 × 105 cfu Lb. casei (LC) g?1 FM, LP+C, LC+C and a control (CK). Four replicates of each treatment were weighed into 5‐L plastic buckets, and the mini silos were stored at ambient temperature (~30°C) for 60 d. Leymus chinensis harvested at S2 showed relatively higher neutral detergent fibre content, coliform bacteria count and lower crude protein content than S1. All additives decreased the pH and ammonia nitrogen (NH3‐N) content of L. chinensis silage (P < 0·001) except C. LP+C and LC+C decreased fibre content and increased water‐soluble carbohydrate content (P < 0·001). The silages were further anaerobically incubated in vitro at 39°C for 48 h with buffered rumen fluids of lactating cows. Leymus chinensis harvested at S2 showed lower in vitro dry‐matter disappearance, NH3‐N, total volatile fatty acid (VFA) content and higher average gas production rate (P < 0·05) than S1. In conclusion, Leymus chinensis should not be harvested too late. Compared with other treatments, a combination of Lb. casei (LC) with cellulase resulted in better fermented silage, but further testing is needed to confirm its efficacy. |
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| Keywords: | cellulase lactic acid bacteria
Leymus chinensis
in vitro fermentation silage quality |
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