Dynamic Profiles of Fermentation Quality and Microbial Community of Kudzu (Pueraria lobata) Ensiled with Sucrose
نویسندگان
چکیده
The study aimed to investigate the effects of different levels added sucrose on fermentation quality and microbial community kudzu (Pueraria lobata) silage. three supplementation utilized were 0, 0.5, 1.0%, was silaged for 15, 30, 60 days. Sucrose significantly decreased pH levels, acid detergent fiber, ammonia nitrogen content, relative abundance Pantoea in silages (p < 0.05). addition 1% silage at days had lowest fiber highest crude protein, feed value. Additionally, sucrose-supplemented a lower than that control group each time point. dominant genera all groups Klebsiella, Enterobacteriaceae, Lactobacillus, Weissella, Enterobacteriaceae group. These results showed could improve increase its beneficial community.
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ژورنال
عنوان ژورنال: Agronomy
سال: 2022
ISSN: ['2156-3276', '0065-4663']
DOI: https://doi.org/10.3390/agronomy12081853