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Effect of organic acids on fermentation quality and microbiota of horseshoe residue and corn protein powder

التفاصيل البيبلوغرافية
العنوان: Effect of organic acids on fermentation quality and microbiota of horseshoe residue and corn protein powder
المؤلفون: Chao Zhao, Yue Li, Qiong Chen, Yongqing Guo, Baoli Sun, Dewu Liu
المصدر: AMB Express, Vol 14, Iss 1, Pp 1-15 (2024)
بيانات النشر: SpringerOpen, 2024.
سنة النشر: 2024
المجموعة: LCC:Biotechnology
LCC:Microbiology
مصطلحات موضوعية: Chinese water chestnut, Corn gluten meal, Malic acid, Citric acid, Mixed silage, Microbial community, Biotechnology, TP248.13-248.65, Microbiology, QR1-502
الوصف: Abstract This experiment aimed to investigate the impact of malic acid (MA) and citric acid (CA) on the nutritional composition, fermentation quality, rumen degradation rate, and microbial diversity of a mixture of apple pomace and corn protein powder during ensiling. The experiment used apple pomace and corn protein powder as raw materials, with four groups: control group (CON), malic acid treatment group (MA, 10 g/kg), citric acid treatment group (CA, 10 g/kg), and citric acid + malic acid treatment group (MA, 10 g/kg + CA, 10 g/kg). Each group has 3 replicates, with 2 repetitions in parallel, subjected to mixed ensiling for 60 days. The results indicated: (1) Compared to the CON group, the crude protein content significantly increased in the MA, CA, and MA + CA groups (p 0.05). At the genus level, the abundance of Lentilactobacillus in the MA, CA, and MA + CA groups was significantly higher than in the control group (p
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 2191-0855
Relation: https://doaj.org/toc/2191-0855
DOI: 10.1186/s13568-024-01686-4
URL الوصول: https://doaj.org/article/d0c70928816b4ce0b4aa196b804285a5
رقم الانضمام: edsdoj.0c70928816b4ce0b4aa196b804285a5
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:21910855
DOI:10.1186/s13568-024-01686-4