| In this experiment,the hedysarum scoparium of E’erkhashihasu in Alxa Left Banner,Alxa League,Inner Mongolia Autonomous Region was taken as the research object.Using Lactobacillus plantarum,Bacillus licheniformis and cellulase alone or jointly,the experiment included control group and J group(Bacillus licheniformis+Lactobacillus plantarum);M group(cellulase);JM group(Bacillus licheniformis+Lactobacillus plantarum+cellulase)was sampled on the 7th day,14th day,30th day and 60th day of fermentation respectively.By measuring the nutritional composition and fermentation quality of micro storage hedysarum scoparium,as well as evaluating in vitro rumen fermentation,and using metagenomic sequencing to analyze the changes in microbial communities during the micro storage process of hedysarum scoparium,the aim is to provide reference for the scientific and rational utilization of hedysarum scoparium resources for biological feed.The test results are as follows:Experiment 1:Changes in the nutritional value and phenolic content of hedysarum scoparium through synergistic fermentation of bacteria and enzymes.The results showed that there was no significant difference in DM content between the treatment group and the control group at each stage of hedysarum scoparium micro storage.The DM content in the treatment group on the 60th day of hedysarum scoparium micro storage was significantly lower than that on the 30th day of micro storage(P<0.05);The CP content of each treatment group was not significantly different from the control group(P>0.05),but it increased with the increase of fermentation time,and the CP content of J group,M group,and JM group were higher than the control group;The NDF and ADF contents in the JM group on the 60th day of fermentation showed significant differences compared to the control group(P<0.05);As the fermentation time increases,the overall trend of pH values in the four groups gradually decreases;At the 60th day of fermentation,the contents of lactic acid,acetic acid,and propionic acid in the J and JM groups were significantly higher than those in the control group(P<0.05);The tannin content in the J and JM groups was significantly lower than that in the control group(P<0.05),while the tannin content in the M group was higher than that in the control group.The total plant phenolic content in the M group and JM group were significantly lower than that in the control group(P<0.05),and the plant anthocyanin content in all three treatment groups was significantly lower than that in the control group(P<0.05).Experiment 2:The in vitro gas production method was used to evaluate the changes in the ruminal degradation characteristics of co-fermented hedysarum scopariums with bacteria and enzymes.The results showed that compared with the control group,there was a lag effect in the rapid gas production(a)of the J group,M group,and JM group on the 14th day of fermentation.The rapid gas production of J group and JM group increased with the increase of microstorage fermentation time.The rapid gas production of each treatment group on the 60th day of fermentation was significantly higher than that on the 7th day of fermentation.On the 30th and 60th day of microstorage,the slow gas production(b)of J group and JM group were significantly higher than that of the control group(P<0.05);The lowest pH value in each treatment group is 6.66,and the highest pH value is 6.83;At the 60th day of micro storage fermentation,the ammonia nitrogen content in the M group and JM group was higher than that in the control group(P<0.05);On the 60th day of hedysarum scoparium micro storage fermentation,the content of acetic acid and propionic acid in J group,M group,and JM group were significantly higher than those in the control group.Among them,the acetic acid content in JM group was higher,while the lactic acid content in J group and JM group were higher;The OMD and ME of the J group and JM group on the 60th day of hedysarum scoparium micro storage fermentation were significantly higher than those of the control group(P<0.05).Experiment 3:Comparative analysis of the metagenomes of microorganisms in the collaborative fermentation of bacteria and enzymes in hedysarum scoparium.The results indicate that:α Diversity analysis showed that the microbial diversity of the JM group was lower than that of the control group,but its microbial community richness was higher than that of the control group;adopt β Diversity analysis showed clear dispersion between the JM group and the control group,and small differences in bacterial communities within the JM group;The relative abundance of Lactobacillus in the JM group and control group was 93.67%and 81.73%,respectively.Compared with the control group,the abundance of Leuconostoc and Weissella in the JM group decreased,while the abundance of Lactobacillus increased.At the species level,the relative abundance of Lactobacillus plantarum and Leuconostoc citrium is relatively high,with an average relative abundance of 85.5%and 3.37%,respectively.The unique dominant strain in the JM group is Saccharomyces cerevisiae,with a relative abundance of 1.2%.In summary,the synergistic fermentation of bacteria and enzymes can improve the nutritional value and fermentation quality of hedysarum scoparium,reduce the content of phenolic substances,and also increase the concentration of acetic acid,propionic acid,and total volatile fatty acids,which helps rumen microorganisms digest organic matter.After the synergistic fermentation of bacteria and enzymes,the abundance of in the hedysarum scoparium increased,while the abundance of Leuconostoc,Weisseria,and Pantoea decreased,reducing the consumption of nutrients and having a positive impact on the micro storage fermentation of hedysarum scoparium. |
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