乳酸菌对奶山羊全混合日粮营养成分、发酵品质和有氧稳定性的影响OA

The study aimed to evaluate the effects of lactic acid bacteria(LAB)on the nutritional composition,fermentation quality,and aerobic stability of TMR for dairy goats,providing key basis for optimizing feed quality.Five strains of lactic acid bacteria previously isolated in the laboratory were individually added to dairy goat TMR to establish five treatments groups:the CK group without LAB,the LB group with Lactobacillus plantarum and Lactobacillus buchneri;the LBF group and LBP group based on LB with the addition of Lactobacillus fer mentum and Pediococcus pentosaceus,respectively;and the LBPF group with both Lactobacillus fermentum and Pediococ-cus pentosaceus added.The TMR was sealed and fermented at room temperature,and samples were collected at days 1,3,7,15,and 30 to assess nutrient composition,fermentation characteristics,and aerobic stability.The results showed that,numerically,all LAB-treated groups exhibited lower dry matter(DM)loss rates than the CK group throughout the fermentation period.After 30 days of fermentation,the WSC content of was significantly higher in all LAB groups compared with the CK group(P＜0.05).The LB,LBF,and LBP groups showed significantly lower water-soluble carbohydrate loss rate(WSCL)than CK throughout the entire trial(P＜0.05).On day 15,the NDF degradation rates in the LB,LBP,and LBPF groups were significantly higher than in CK group(P＜0.05).On day 30,the LB and LBF groups had the lowest pH values,significantly lower than CK(P＜0.05),and the LB group had a significantly higher lactic acid concentration than CK(P＜0.05).Additionally,the LBP group maintained significantly lower NH3-N/TN ratios than CK throughout the fermentation period(P＜0.05).LAB addition significantly improved the aerobic stability of the TMR(P＜0.05),with aerobic stability durations ranging from 27 to 32 hours.In summary,the addi-tion of LAB during TMR fermentation can reduce WSC losses,enhance NDF degradation,and improve the profile of organic acids during fermentation.Among the treatments,the combination of L.plantarum and L.buchneri,as well as their co-inoculation with P.pentosaceus,showed superior potential in minimizing nutrient losses and enhancing fermentation quality of dairy goat TMR.