Effects Of Adding Local Lactic Acid Bacterias On Silage Fermentation Quality Of Herbages In Tibet

Lactic acid bacteria(LAB)play an important role in silage-making,thus the success of the ensiling process depends,to a great extent,on the diversity,quantity and activity of epiphytic LAB present in the crop.Previous studies showed that most of commercial LAB inoculants are often of a little even no benefit to local silage in Tibet,which could be attributed to their inferior performance in the Tibetan extreme climate characterized of high altitude,strong solar radiation,and low temperatures.To improve the production of quality silage and promote the development of animal husbandry in Tibet,it is therefore significant to explore and utilize the local LAB resource capable of playing a positive role in Tibet,which could provide virtually unlimited potential for practical applications.This study was aimed to evaluate the effects of 23 LAB strains isolated from the Institute of Ensiling and Processing of Grass in Nanjing Agricultural University on silage quality of common vetch(Vicia sativa L.),alfalfa(Medicago sativa L.),oat(Avena sativa L.)and green wheat(Triticum Lam.)respectively.This also provided the theoretical basis for isolating the excellent LAB inoculants in Tibet.1.Effects of adding local lactic acid bacterias on silage fermentation quality of common vetch in Tibet.The objective of this study was to evaluate the effects of adding 23 local LAB strains on the silage quality of common vetch in Tibet.The treatments were as follows:control and 24 treatments of different LAB strains(23 isolated LABs and one commercial inoculant).Compared with the control,all the isolated LAB stains improved the silage quality of common vetch to a certain extent,as indicated that LA3,LIG5,LMG4 and MG26 strains significantly(P<0.05)increased the lactic acid(LA)contents,ratios of lactic acid to acetic acid(LA/AA)and LAB counts,and significantly(P<0.05)decreased the pH values,acetic acid(AA),volatile fatty acids(VFAs)and ammonia nitrogen(AN/TN)contents.From the facts mentioned above,it was suggested that isolated LAB strains performed better than the commercial inoculant,which could be utilized as inoculants on improving silage quality in Tibet.2.Effects of adding local lactic acid bacterias on silage fermentation quality of alfalfa in Tibet.The objective of this study was to evaluate the effects of adding 23 local LAB strains on the silage quality of alfalfa in Tibet.The treatments were as follows:control and 24 treatments of different LAB strains(23 isolated LABs and one commercial inoculant).Compared with the control,all the isolated LAB stains improved the silage quality of alfalfa as indicated by lower(P<0.05)AN/TN,AA and VFAs contents.That 030 and LOG5 strains significantly(P<0.05)increased the LA contents,ratios of LA/AA and LAB counts,and significantly(P<0.05)decreased the pH values,AA,VFAs and AN/TN contents.From the facts mentioned above,it was suggested that isolated LAB strains performed better than the commercial inoculant,which could be utilized as inoculants on improving silage quality in Tibet.3.Effects of adding local lactic acid bacterias on silage fermentation quality of oat in Tibet.The objective of this study was to evaluate the effects of adding 23 local LAB strains on the silage quality of oat in Tibet.The treatments were as follows:control and 24 treatments of different LAB strains(23 isolated LABs and one commercial inoculant).Compared with the control and commercial inoculant,all the isolated LAB stains improved the silage quality of oat to a certain extent,as indicated that LA3,LG2,LT4,LH2,LMG4,LAG1,M1 and MG26 strains significantly(P<0.05)increased the LA contents,ratios of LA/AA and LAB counts,and significantly(P<0.05)decreased the pH values,AN/TN,AA,VFAs and butyric acid(BA)contents.From the facts mentioned above,it was suggested that isolated LAB strains performed better than the commercial inoculant,which could be utilized as inoculants on improving silage quality in Tibet.4.Effects of adding local lactic acid bacterias on silage fermentation quality of green wheat in Tibet.The objective of this study was to evaluate the effects of adding 23 local LAB strains on the silage quality of green wheat in Tibet.The treatments were as follows:control and 24 treatments of different LAB strains(23 isolated LABs and one commercial inoculant).Compared with the control and commercial inoculant,all the isolated LAB stains improved the silage quality of oat to a certain extent,as indicated that I2,WG10,LCG3,LW4,WG27,M1,07,LG2,LI3,030,LOG5,HG24 and LH2 strains significantly(P<0.05)increased the ratios of LA/AA,LAB counts,LA and water soluble carbohydrate contents,and significantly(P<0.05)decreased the pH values,AN/TN,aerobic bacteria counts,AA and VFAs contents.From the facts mentioned above,it was suggested that isolated LAB strains performed better than the commercial inoculant,which could be utilized as inoculants on improving silage quality in Tibet.