Study On Screening And Optimizing Of Corn Straw Fermentation Agent And Its Effect On Yellow Storage

This study was aimed to investigate the influences of microbial combination ferment on the quality and nutrition level of corn straw yellow storage.Firstly,according to the characteristics of corn straw yellow storage feed,the combination of bacteria was determined,The combination of bacteria in this experiment was obtained by antagonistic experiment with lactic acid bacteria,yeast and Oxford cup test with Schizophyllum,Bacillus amylolyticus and Lacquer verrucosa,respectively.The degradation effects of cellulose,hemicellulose and lignin were determined.According to the characteristics of corn straw yellow storage feed,the raw straw(corn straw)and steam explosion straw were compared by fermentation temperature,pH,straw particle size and fermentation time.The results showed that the corn straw fermented by compound bacteria could improve the fermentation effect of corn straw by choosing raw straw as raw material of yellow silage feed.The optimum degradation rate was 30.03% cellulose degradation rate,41.66% hemicellulose degradation rate and 27.21% lignin degradation rate at fermentation temperature of 30 C,pH of 4.5,sixty meshes of straw granularity and sixteenth day.According to the different compound microbial supplied,4 treatment were designed(with 6 replicates in each groups and 1 ferment bag of diet per replicate): Control group was corn straw,Group 1 was corn straw with 0.5% Schizophyllum supplement,Group 2 was corn straw with 0.5% compound microbial supplement(Schizophyllum,Lactic acid bacteria and yeast),Group 3 was corn straw with 0.25% Schizophyllum closed ferment 7d and add 0.25% Lactic acid bacteria and yeast closed ferment 21 d.Control Group,Group 1 and Group 2 were Continuous closed fermentation last 28 d.Samples obtained at 0d,7d,14 d,21d and 28 d.Mycotoxins,pH,aerobic stability,nutrient content and in vitro digestibility were determined and analyzed.Results:(1)On 7 d of the test period,the pH of the Group 2 was significantly lower than the other groups(P<0.05).During 14~28d,pH of Group 2 and Group 3 was significantly lower than the other two groups(P<0.05).(2)The crude protein(CP)level of straw in Group 2 and Group 3 increased significantly(P<0.05)during the test period from 14 to 28 d.The fiber content of all groups showed a down trend from 0d to 28 d.On the 21 d,CF content of straw in Group 3 was significantly lower than it in the other three groups(P<0.05).(3)Compared with the control group,the closed fermentation of the added bacteria could significantly increase the in vitro digestibility of yellow corn stover(P<0.05).In In summary,Schizophyllum and probiotics can effectively reduce the crude fiber in corn straw yellow storage and improve the nutritional value of yellow straw.Schizophyllum lactic acid bacteria and yeast supplied in different period can achieve the best result.