Dynamic Profiles of Fermentation Quality and Microbial Community of Kudzu (<i>Pueraria lobata</i>) Ensiled with Sucrose
Zhenping Hou | Xia Zheng | Xuelei Zhang | Li Yan | Qing Chen | Duanqin Wu
The study aimed to investigate the effects of different levels of added sucrose on the fermentation quality and microbial community of kudzu (<i>Pueraria lobata</i>) silage. The three sucrose supplementation levels utilized were 0, 0.5, and 1.0%, and kudzu was silaged for 15, 30, and 60 days. Sucrose supplementation significantly decreased the pH levels, acid detergent fiber, ammonia nitrogen content, and relative abundance of <i>Pantoea</i> in the silages (<i>p</i> < 0.05). The addition of 1% sucrose to kudzu silage at 60 days had the lowest acid detergent fiber content, the highest crude protein, and the highest relative feed value. Additionally, the sucrose-supplemented silage had a lower pH than that of the control group at each time point. The dominant genera in all groups were <i>Klebsiella</i>, <i>Enterobacteriaceae</i>, <i>Lactobacillus,</i> and <i>Weissella</i>, and the relative abundance of <i>Enterobacteriaceae</i> was lower in the 1% sucrose-supplemented group than in the control group. These results showed that sucrose addition could improve the quality of kudzu silage and increase its beneficial microbial community.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Directory of Open Access Journals