2022 Vol.5 Dec.No4

• Title: Effects of Selenium-enriched Lactobacillus Fermented Corn Stalks on Cattle Rumen Fermentation
• Name: Leiyu Qu, Chuyan Jin , Qingshan Gao， Min Zhang*
• Company: (Department of Animal Science, Yanbian University, Yanji, Jilin 136200 China)
• Abstract:

   In order to explore the effect of selenium-enriched lactobacillus fermented corn stalks on rumen environment of Yanbian yellow cattle, this experiment adopted a single-factor experimental design, and selected selenium-enriched lactobacillus and lactobacillus produced in our laboratory to inoculate the corn stalks respectively (7% inoculation, 75% water intake), 9 bags per group, and fermented at 30˚C for 14 days. The test results showed that the DM value and CP value of the selenium-enriched lactobacillus group and the lactobacillus group were significantly higher than those of the control group (P<0.05); the selenium-enriched lactobacillus group and the lactobacillus group fermented the straw with a sweet and sour taste, with a slightly sweet taste, and the control group fermented the straw with a slightly sour taste；The selenium-enriched lactobacillus group and the lactobacillus group had significantly higher gas production from 12 h to 48 h than the control group (P<0.05); the maximum gas production increased significantly compared with the control group (P<0.05); the methane content in the selenium-enriched lactobacillus group and lactobacillus group decreased significantly than the control group (P<0.05); the number of rumen protozoa was significantly lower than that in the control group (P<0.05); compared with the control group, the lactic acid content, pH value and the content of acetic acid to propionic acid in the selenium-enriched lactobacillus group and lactobacillus group were significantly lower (P<0.05); the ammonia nitrogen value, total volatile acid content, and propionic acid content were significantly increased compared with the control group (P<0.05). Through this test, it can be found that after fermenting corn straw with selenium-enriched lactobacillus, it can significantly improve the quality of feed fermentation, increase the protein content in the straw, inhibit the methane content, increase the content of total volatile acid and increase the content of propionic acid, and reduce the content of ethylene-propylene ratio. Among them, the selenium-enriched lactobacillus group has better effects in such aspects as the total volatile acid content, propionic acid content and ethylene-propylene ratio content.

  
  

• Keyword: protein; fermentation quality of straw; selenium-enriched lactobacillus
• DOI: 10.12250/jpciams2022090518
• Citation form: Leiyu Qu.Effects of Selenium-enriched Lactobacillus Fermented Corn Stalks on Cattle Rumen Fermentation [J]. Computer Informatization and Mechanical System,2022,Vol.5,pp.74-80

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