Effect Of Supplementting Lactobacillus Rhamnosus GG On The Quality Of Whole Plant Corn Silage And Fermented Total Mixed Ration

Whole plant corn silage is an important part of dairy cow diet.Fermented whole mixed diet(FTMR)is an emerging feeding method based on dairy cow full mixed diet(TMR).Since silage and FTMR are both high-moisture fermented feeds,they have sufficient nutrients and are highly susceptible to mycotoxin contamination during production and feeding.Therefore,the aim of this study was to investigate the effects of Lactobacillus rhamnosus GG on the quality of whole corn silage and fermented mixed diets,as well as three common mycotoxins,zearalenone(ZEN)and yellow.Inhibition of production by Aspergillus toxin(AFB1)and deoxynivalenol(DON).This study includes the following two parts of the trial.Experiment 1: Effect of Lactobacillus rhamnosus on silage quality and three common mycotoxin contents in whole plantsIn this experiment,the silage maize variety Longfudan No.208 widely cultivated in Heilongjiang Province was used as the test material,and the single factor experiment was used to design(1)no treatment control group(CON)and(2)LGG treatment group: add 105 cfu/g.Fresh heavy LGG(LGG)two groups.The freshly harvested whole plant corn was mixed uniformly according to the experimental design,placed in the fermenter,compacted and sealed,and each treatment was repeated three times,and samples were taken at 0,24,36,and 48 d of the test to determine the conventional nutritional value.Fermentation quality,rumen degradation rate and mycotoxin content.The results showed that the dry matter(DM),crude protein(CP)and starch content of LGG treatment group were significantly higher than that of CON group after 48 days of fermentation(P<0.05);neutral detergent fiber.(NDF)and acid detergent fiber(ADF)were significantly lower than CON group after 36 d fermentation(P<0.05).For fermentation index,LGG treatment group produced more lactic acid and volatile acid,of which ethylene propionic acid was fermented for 24 d.The concentration was significantly higher than that of the CON group(P<0.05),which resulted in the p H value of the silage in the LGG treatment group was significantly lower than that in the CON group(P<0.05).The rate constant of the partial degradation of the slow degradation in the dry matter degradation parameters of the LGG treatment group.c and effective degradation rate ED were significantly higher than the control group(P<0.05);the rapid degradation parameter a and the effective degradation rate ED in the protein degradation parameters were significantly higher than the control group(P<0.05);the neutral detergent fiber degradation parameters were slow.The fast degradation parameter b and the effective degradation rate ED were significantly higher than the control group(P<0.05).In addition,the results of mycotoxin assay showed that the addition of LGG to whole corn silage significantly reduced the concentrations of three common mycotoxins AFB1,ZEN and DON(P<0.05).Test 2: Effect of Lactobacillus rhamnosus GG on the quality of fermented mixed rations and three common mycotoxin contentsThis experiment uses the cow TMR diet as the test material and adopts the single factor test design.It is set up(1)no treatment control group(CON)and(2)LGG treatment group: adding Ldc treatment(LGG)with 105 cfu/g fresh weight Groups,respectively,the newly prepared mixed rations were treated without LPG treatment with 105 cfu/g fresh weight,and the configured fresh whole mixed rations were placed into the fermenter according to the experimental design,compacted and sealed.Three replicates were processed for each treatment,and samples were taken at 0,24,36,and 48 d of the test to determine the conventional nutritional value,fermentation quality,rumen degradation rate,and mycotoxin content.The results showed that the dry matter(DM)of the LGG treatment group was significantly higher than that of the control group at 48 d after fermentation(P<0.05);protein(CP)and neutral detergent fiber(NDF).The content was significantly higher than that of the control group after 36 d(P<0.05).For the fermentation index,the LGG treatment group produced more lactic acid and volatile acid,and the content of ethylene propionate was significantly higher than that of the control group at 24 d(P<0.05).As a result,the p H value of the fully mixed diet in the LGG treatment group was always lower than that in the control group(P<0.05).The rumen degradation rate of DM and CP in the LGG treatment group was significantly higher than that in the control group(P<0.05).In addition,the results of mycotoxin measurement showed The addition of LGG to the fermented mixed diet significantly reduced the concentrations of the three common mycotoxins AFB1,ZEN and DON(P<0.05).In summary,the study has the following conclusions:In the whole corn silage and fermented mixed diet preparation,adding 105cfu/g Lactobacillus rhamnosus LGG can improve the conventional nutritional value of the material,rapidly lower the p H,improve the fermentation quality,and increase the effective degradation rate of the material in the rumen.In addition,LGG treatment effectively reduced the concentration of three common mycotoxin AFB1,ZEN and DON in the whole process of whole plant corn silage and fermented mixed diet.