Effects of Different Additives and Ratios on Broom Sorghum Straw Silage Characteristics and Bacterial Communities

作者：Panjie Sheng, Baochao Bai, Mingjian Liu, Wenqi Ma, Jianliang Liu, Chaoran Song, Shuai Du, Gentu Ge, Yushan Jia, Zhijun Wang · 发表于：Microorganisms · 年份：2024 · DOI：10.3390/microorganisms12102062 · 被引用次数：8 · 研究领域：Ruminant Nutrition and Digestive Physiology、Agriculture, Soil, Plant Science、Soil Carbon and Nitrogen Dynamics

As a large agricultural country, China produces a large number of agricultural and sideline products while harvesting agricultural products every year. Crop straw is one of them. Broom sorghum is a traditional crop in China, which produces a large amount of straw resources every year. These straw resources are placed in the field and cannot be used efficiently. The purpose of this study was to solve the problem of straw utilization of Broom sorghum, one of the main food crops in arid and semi-arid areas of northern China. Broom sorghum is not only a nutritious food crop, its straw is also rich in crude fiber and mineral elements, which has high utilization value. However, due to the high content of lignocellulose in straw, the texture is hard, which limits its digestion and utilization efficiency as feed. In this study, the broom sorghum straw was used as the research object, and the straw raw materials were treated with Lactobacillus plantarum, cellulase and xylanase, respectively. After silage fermentation for 30 d and 60 d, the bags were opened to determine the nutritional quality, fermentation quality, microbial community structure and other indicators. The best fermentation time and additives for broom sorghum straw silage were comprehensively screened to improve the nutritional value of straw and animal production performance. The results showed that the nutritional quality of silage straw increased with the extension of fermentation time. Compared with silage straw aft...