Effects Of Molasses And Lactic Acid Bacteria On The Fermentation Quality And Nutritional Value Of Caragana Silage

Caragana is a leguminous shrub with high potential feed value.It is rich in a variety of essential amino acids,but it contains volatile substances such as tannic acid and high lignin content,which restricts the use of caragana forage.In this experiment,Caragana korshinskii and Caragana intermedia were selected in the middle desert area of Ningxia,and molasses and lactic acid bacteria were added in the bud and flowering period for silage.Provide reference for scientific and reasonable use.The second-generation sequencing technology was used to analyze the changes of microbial diversity before and after silage from the level of bacterial classification,which provided a scientific basis for understanding the effect of molasses and lactic acid bacteria on the fermentation of Caragana.In the period of gestation and flowering,the Caragana korshinskii and Caragana intermedia were harvested for 5 years.The control group and the test group were set after kneading,without any additives as the control group,the test group was 5%molasses treatment group,5%molasses+commercial lactic acid bacteria,5%molasses+Lactobacillus plantarum L694,silage fermentation test at room temperature 25℃ for 60 days.Samples were taken on 5 days,10 days,30 days,45 days and 60 days of fermentation to determine changes in pH and ammonia nitrogen content.After 60 days of fermentation,the organic acid content,nutritional quality,microbial community count and aerobic stability were measured.The second-generation sequencing technology was used to compare the different effects of molasses and lactic acid bacteria on the microbial diversity of Caragana intermedia.(1)Caragana korshinskii during the bud period and flowering period was silaged according to the experimental design.The analysis results after fermentation showed that the addition of molasses and lactic acid bacteria can quickly reduce the pH value of the silage.The pH value of the experimental group during the 10th day of gestation bud silage fermentation was lower than 5.00,and the pH value of the Lactobacillus plantarum group(S1-M2)at the same period was 3.97 after the fermentation;the control group(S1-CON)had a maximum ammonia content of 2.69%after 60 days of fermentation;the bud period molasses treatment group(S1-M0)had a minimum ammonia nitrogen content of 1.37%;the lactic acid,soluble carbohydrate content,dry matter and NDF digestibility of all test groups during pregnancy buds were significantly higher than those of the control group(P<0.05),NDF,ADF The content and acetic acid content were significantly lower than those of the control group(P<0.05);the aerobic stability of the control group during pregnancy buds was up to 124h.At the end of the flowering period silage fermentation,the pH value of the LP treatment group(S2-M2)at the same time was the lowest at 3.91;the content of lactic acid and soluble carbohydrates in all test groups during the flowering period was significantly higher than that of the control group(P<.0.05);The crude protein content of the flowering commercial lactic acid bacteria group(S2-M1)was higher than that of the control group but the difference was not significant(P>0.05),the content of NDF,ADF and acetic acid were significantly lower than that of the control group(P<0.05),the dry matter and NDF digestibility It was significantly higher than that of the control group(P<0.05);the flowering period all groups had higher mold content and lower aerobic stability,while the S2-M1 treatment group had the highest aerobic stability at the same time,which was 105 h.The Lactobacillus plantarum L694 treatment group has more bacterial classifications,distributed in the Fimicutes,Proteobacteria,Actinobacteria and Bacteroidetes.The bacteria in other treatment groups are only distributed in Fimicutes and Proteobacteria,the molasses treatment group has the highest proportion of Lactobacillus,and the commercial lactic acid bacteria treatment group contains Lactobacillus and Enterococcus.Comprehensive evaluation the effect of S2-M1 treatment group was better than that of other groups.(2)Post-fermentation analysis of Caragana intermedia during pregnancy bud period and flowering period showed that the pH value of commercial lactic acid bacteria treatment(I1-L1)and Lactobacillus plantarum treatment group(I1-L2)during pregnancy bud period after 60 days of fermentation below 4.20,the lowest ammonia nitrogen content of the I1-L2 treatment group was 1.38%;the content of lactic acid,ether extract and soluble carbohydrates in all test groups during pregnancy period was significantly higher than that of the control group(P<0.05),and the content of NDF and ADF was significantly lower compared with the control group(P<0.05),all test groups during pregnancy bud period significantly improved the dry matter and NDF digestibility(P<.0.05);The aerobic stability of the pregnant bud molasses treatment group(I1-L0)and I1-L2 treatment group were 131h and 112h,respectively.The pH value and ammonia nitrogen content of the treatment group(I2-L2)with the addition of Lactobacillus plantarum during the flowering period were the lowest,3.93 and 1.07%,respectively;the lactic acid content of all test groups during the flowering period increased significantly(P<0.05),I2-L2 The content of lactic acid and propionic acid in the treatment group was the highest,9.17%and 1.02%,respectively.The number of silage yeasts in the flowering period was higher but the difference was not significant(P>0.05).Compared with the control group,the expermental group increased the microbial diversity,and the control group(I2-CON)had more Lactobacillus in the flowering period,and the I2-L1 treatment group and the I2-L2 treatment group had more Bacillus:Comprehensive analysis the I1-L0 and I1-L2 treatment groups had a better fermentation effect on Caragana intermedia.