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Fermentation Characteristics and Lactic Acid Bacteria Succession of Total Mixed Ration Silages Formulated with Peach Pomace

  • Hu, Xiaodong (College of Engineering, China Agricultural University) ;
  • Hao, Wei (College of Engineering, China Agricultural University) ;
  • Wang, Huili (College of Engineering, China Agricultural University) ;
  • Ning, Tingting (College of Engineering, China Agricultural University) ;
  • Zheng, Mingli (College of Engineering, China Agricultural University) ;
  • Xu, Chuncheng (College of Engineering, China Agricultural University)
  • Received : 2014.07.10
  • Accepted : 2014.10.09
  • Published : 2015.04.01

Abstract

The objective of this study was to assess the use of peach pomace in total mixed ration (TMR) silages and clarify the differences in aerobic stability between TMR and TMR silages caused by lactic acid bacteria (LAB). The TMR were prepared using peach pomace, alfalfa hay or Leymus chinensis hay, maize meal, soybean meal, cotton meal, limestone, a vitamin-mineral supplement, and salt in a ratio of 6.0:34.0:44.4:7.0:5.0:2.5:1.0:0.1 on a dry matter (DM) basis. Fermentation quality, microbial composition, and the predominant LAB were examined during ensiling and aerobic deterioration. The results indicated that the TMR silages with peach pomace were well fermented, with low pH and high lactic acid concentrations. The aerobic stability of TMR silages were significantly higher than that of TMR. Compared with TMR silages with alfalfa hay, TMR silage with Leymus chinensis hay was much more prone to deterioration. Although the dominant LAB were not identical in TMR, the same dominant species, Lactobacillus buchneri and Pediococcus acidilactici, were found in both types of TMR silages after 56 d of ensiling, and they may play an important role in the aerobic stability of TMR silages.

Keywords

Aerobic Stabilization;Lactic Acid Bacteria;Peach Pomace;Total Mixed Ration Silage

Acknowledgement

Supported by : National Natural Science Foundation

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