Effect of electro-stimulated Bacillus subtilis and Lactobacillus casei on ensiling quality, anti-nutrients, and bacterial community of mulberry leaf silage.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-11-19 DOI:10.1002/jsfa.14039

Tongyi Yang, Xinjue Zou, Deli Zhai, Xiujie Wang, Zechong Guo, Qirui Hou, Weiguo Zhao, Mengdi Zhao

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引用次数: 0

Abstract

Background: There are few studies on the effects of electrically stimulated bacteria on anti-nutritional factors and microbial communities in mulberry leaf silage. This study aimed to examine the impact of the combined use of electrically stimulated Bacillus subtilis (EB) and Lactobacillus casei (LC) on the quality and degradation of anti-nutritional factors in mulberry leaf silage.

Results: The results revealed that the synergistic effect of EB and LC significantly enhanced the nutritional value of mulberry leaves, as evidenced by the promotion of lactic acid synthesis, the reduction of anti-nutritional factors, and the augmentation of lactic acid bacteria following a 60-day silage period. Moreover, the EB + LC co-inoculation resulted in the highest quality of mulberry leaf silage, with the degradation rates of tannin and phytic acid at 38.8% and 47.1%, respectively. The combination of EB + LC also enhanced lactic acid content, along with significant reductions in ammonia nitrogen (NH₃-N), soluble protein, and non-protein nitrogen (NPN) (P < 0.05). Spearman correlation analysis showed that Lactobacillus in the silage was significantly positively correlated with crude protein (CP) and lactic acid, while negatively correlated with water-soluble carbohydrates, pH and NPN (P < 0.05). In contrast, Weissella was significantly negatively correlated with CP and lactic acid.

Conclusion: This study represents a pioneering application of electro-stimulation in the field of feed silage, offering a scientifically substantiated approach to degrading anti-nutritional factors in mulberry leaves for livestock feeding. © 2024 Society of Chemical Industry.

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电刺激枯草芽孢杆菌和干酪乳杆菌对桑叶青贮饲料腐熟质量、抗营养物质和细菌群落的影响

背景：有关电刺激细菌对桑叶青贮中抗营养因子和微生物群落影响的研究很少。本研究旨在探讨联合使用电刺激枯草芽孢杆菌（EB）和干酪乳杆菌（LC）对桑叶青贮质量和抗营养因子降解的影响：结果表明，在60天的青贮期后，EB和LC的协同作用显著提高了桑叶的营养价值，表现在促进乳酸合成、减少抗营养因子和增加乳酸菌数量。此外，EB + LC 联合接种可使桑叶青贮的质量最高，单宁和植酸的降解率分别为 38.8% 和 47.1%。EB + LC 的组合还提高了乳酸含量，并显著降低了氨氮（NH3-N）、可溶性蛋白和非蛋白氮（NPN）（P 结论）：这项研究开创了电刺激在青贮饲料领域的应用，为降解桑叶中的抗营养因子饲喂牲畜提供了一种经过科学证实的方法。© 2024 化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.