Study On The Detoxification Effect Of Bacillus And Yeast In Vitro Fermentation On Common Mycotoxins In Forage

In recent years,with the vigorous development of animal husbandry,the efficient and safe utilization of forage has always been a research focus in animal husbandry.Due to improper production technology,transportation and storage methods,mycotoxins in forage including Aflatoxin B1(AFB1),Deoxynivalenol(DON)and Zearalenone(ZEN),can exceed the standard seriously.Supply livestock and poultry with feed containing mycotoxins could result in adverse effects on production feed conversion efficiency,disease prevention,and even death.Therefore,how to efficiently degrade mycotoxins in forage has become an urgent problem to be solved in forage industry.In this study,the effects of different bacillus and yeast on mycotoxins degradation in corn and corn silage were investigated in order to provide theoretical basis and technical support for alleviating mycotoxins contamination in forage materials.The main research contents are as follows:(1)Detoxification effect of Bacillus and yeast in vitro fermentation on common mycotoxins in corn silageThe experimental materials were corn silage with mycotoxin exceeding the standard,and the experimental groups were treated with Bacillus cereus TD-1,TD-2 and TD-3,and yeast XD,the application rate were 1%,5%and 10%(based on fresh weight),while the control group was not added,After adjusting the water content to 40%,corn silages were aerobic fermented at 40℃ for 72 h.Samples were taken at 24 h,48 h and 72 h to determine the effects of bacillus or yeast on mycotoxins in corn silage.The results showed that the contents of AFB1 and DON in corn silage were decreased by adding four kinds of inoculnts,and the degradation rates of mycotoxins by bacillus and yeast fluctuated with the extension of culture time.Adding 5%Bacillus cereus TD-3 had the greatest degradation rate on AFB1(48.61%),while 10%XD yeast h the greatest degradation rate on DON(59.23%).(2)Detoxification effect of Bacillus and yeast in vitro fermentation on common mycotoxins in corn grams.The experimental materials were corn grains with mycotoxin exceeding the standard,and the experimental groups were treated with Bacillus cereus TD-1,TD-2 and TD-3,and yeast XD,the application rate were 1%,5%and 10%(based on fresh weight),while the control group was not added,After adjusting the water content to 40%,corn grains were aerobic fermented at 40℃ for 72 h.Samples were taken at 24 h,48 h and 72 h to determine the effects of bacillus or yeast on mycotoxins in corn silage.The results showed that the three toxins in corn grains were degraded to different degrees by the four strains,and the degradation effect of Bacillus was better than that of yeast.Among them,Bacillus TD-1 had the best degradation rate on AFB1,DON and ZEN in corn grain,reaching 67.59%,73.03%and 65.71%,respectively.(3)Effects of different amounts of Bacillus or yeast on the nutritional quality of corn silages and corn grainsThe corn silage and corn grains were cultured for 24 h,48h and 72 h after bacillus and yeast were mixed in the first and second tests,and the nutritional quality was determined.The results showed that the nutrient contents of corn silages and corn grains were affected by different supplemental levels in different treatment groups at the same fermentation time.With prolong of the fermentation,the contents of crude protein and soluble carbohydrate decreased slightly,while the contents of crude ash,neutral detergent fiber and acid detergent fiber changed stably.In conculsion,the three strains of Bacillus and one strain of yeast used in the experiment can effectively degrade the mycotoxins in polytoxin-contaminated corn silages and corn grains,but have little effect on the content of nutrients.