Mixed Fermentation of Lactiplantibacillus plantarum and Bacillus licheniformis Changed the Chemical Composition, Bacterial Community, and Rumen Degradation Rate of Tea Residue
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Tea Residue and Fermentation
2.2. Chemical Composition Analysis
2.3. Bacterial Community Analysis
2.3.1. DNA Extraction and Sequencing
2.3.2. Sequence Analysis
2.4. Animals and Experimental Design
2.4.1. Ethics Statement
2.4.2. Animal Management
2.4.3. In Situ Nutrient Degradability
2.4.4. Rumen Degradation Rate Analysis
2.5. Statistical Analysis
3. Results
3.1. Chemical Composition of Tea Residue Mixture during Fermentation
3.2. Bacterial Community of Tea Residue Mixture during Fermentation
3.3. Rumen Degradation Rates of Unfermented and Fermented Tea Residue Mixtures
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Items | Content (%) |
---|---|
Dry matter, DM | 23.12 |
Crude protein, CP | 22.81 |
Ether extract, EE | 3.01 |
Acid detergent fiber, ADF | 25.74 |
Neutral detergent fiber, NDF | 39.12 |
Ash | 3.44 |
Calcium, Ca | 0.62 |
Phosphorous, P | 0.21 |
Acid-soluble protein, ASP | 2.35 |
Tea tannin, TTN | 6.63 |
Ingredients | Content (% of DM) | Nutrient Levels | Content (% of DM) |
---|---|---|---|
Alfalfa hay | 21.0 | NEL (Mcal/kg) 1 | 1.73 |
Barley silage | 17.5 | Crude protein, CP | 17.60 |
Corn | 33.6 | Neutral detergent fiber, NDF | 29.17 |
Soybean meal | 12.8 | Acid detergent fiber, ADF | 17.40 |
Cottonseed meal | 4.3 | Calcium, Ca | 1.02 |
Rapeseed meal | 2.5 | Phosphorous, P | 0.45 |
Cottonseed | 4.5 | ||
Beet pulp | 2.1 | ||
Dicalcium phosphate | 0.52 | ||
Salt | 0.42 | ||
Sodium bicarbonate | 0.41 | ||
Vitamin–mineral premix1 | 0.35 |
Items | F0 (0 day) | F1 (1 day) | F3 (3 day) | F5 (5 day) | p-Value |
---|---|---|---|---|---|
Dry matter loss, DM Loss (%) | - | 0.98 ± 0.03 b | 1.08 ± 0.05 b | 1.86 ± 0.01 a | <0.01 |
pH | 5.91 ± 0.04 a | 4.40 ± 0.04 b | 3.97 ± 0.04 c | 3.93 ± 0.04 c | <0.01 |
Protease activity, PA (U/g) | 0.15 ± 0.02 d | 328.96 ± 0.98 b | 523.18 ± 2.79 a | 143.41 ± 13.10 c | <0.01 |
Cellulase activity, CA (U/g) | 0.11 ± 0.01 d | 30.85 ± 0.24 a | 11.78 ± 0.43 b | 6.48 ± 0.23 c | <0.01 |
Acid-soluble protein, ASP (% DM) | 1.92 ± 0.04 d | 2.48 ± 0.13 c | 3.11 ± 0.03 b | 4.00 ± 0.15 a | <0.01 |
Crude protein, CP (% DM) | 18.09 ± 0.50 | 18.32 ± 0.15 | 18.32 ± 0.15 | 18.52 ± 0.40 | 0.682 |
Ether extract, EE (% DM) | 3.59 ± 0.03 c | 3.63 ± 0.13 c | 3.93 ± 0.03 b | 4.38 ± 0.12 a | <0.01 |
Acid detergent fiber, ADF (% DM) | 23.16 ± 0.54 a | 22.18 ± 0.17 ab | 20.46 ± 0.01 bc | 19.94 ± 1.29 c | 0.030 |
Neutral detergent fiber, NDF (% DM) | 49.94 ± 1.11 a | 46.53 ± 1.00 b | 45.57 ± 0.79 b | 43.90 ± 0.30 c | <0.01 |
Items | F0 (0 day) | F1 (1 day) | F3 (3 day) | F5 (5 day) | p-Value |
---|---|---|---|---|---|
Chao1 | 153.6 ± 10.58 a | 90.24 ± 22.52 b | 92.73 ± 10.16 b | 107.68 ± 18.32 b | <0.01 |
Ace | 158.82 ± 12.28 a | 124.04 ± 21.44 b | 100.31 ± 9.69 b | 118.00 ± 20.43 b | 0.016 |
Shannon | 1.65 ± 0.20 a | 1.27 ± 0.24 b | 1.24 ± 0.05 b | 1.13 ± 0.17 b | 0.034 |
Simpson | 0.35 ± 0.08 | 0.42 ± 0.15 | 0.46 ± 0.04 | 0.50 ± 0.12 | 0.444 |
Coverage (%) | 99.94 ± 0.01 | 99.94 ± 0.02 | 99.93 ± 0.02 | 99.93 ± 0.01 | 0.861 |
Items 2 | a 1 (%) | b (%) | c (%) | a + b (%) | ED (%) | |
---|---|---|---|---|---|---|
DM | UTR FTR | 16.05 ± 0.32 b | 58.45 ± 0.68 a | 0.07 ± 0.002 | 74.50 ± 0.60 b | 56.13 ± 0.16 b |
23.61 ± 0.32 a | 53.50 ± 0.45 b | 0.06 ± 0.003 | 77.11 ± 0.55 a | 59.80 ± 0.39 a | ||
CP | UTR FTR | 9.61 ± 0.29 b | 80.05 ± 0.78 a | 0.06 ± 0.002 | 89.66 ± 0.80 b | 62.67 ± 0.05 b |
19.13 ± 0.52 a | 73.26 ± 1.00 b | 0.06 ± 0.001 | 92.40 ± 0.48 a | 67.16 ± 0.20 a | ||
ADF | UTR FTR | 5.60 ± 0.73 | 36.30 ± 0.28 b | 0.08 ± 0.010 a | 41.90 ± 1.01 b | 31.52 ± 0.14 b |
6.31 ± 0.63 | 48.45 ± 1.81 a | 0.06 ± 0.003 b | 54.76 ± 1.33 a | 37.67 ± 0.23 a | ||
NDF | UTR FTR | 6.90 ± 1.24 b | 44.53 ± 0.47 | 0.11 ± 0.010 a | 51.42 ± 1.05 b | 41.41 ± 0.35 b |
11.36 ± 1.28 a | 44.27 ± 1.78 | 0.09 ± 0.009 b | 55.63 ± 1.37 a | 43.83 ± 0.46 a |
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Huang, X.; Xu, Y.; Wu, X.; Ding, Y.; Fan, C.; Xue, Y.; Zhuo, Z.; Cheng, J. Mixed Fermentation of Lactiplantibacillus plantarum and Bacillus licheniformis Changed the Chemical Composition, Bacterial Community, and Rumen Degradation Rate of Tea Residue. Fermentation 2022, 8, 380. https://doi.org/10.3390/fermentation8080380
Huang X, Xu Y, Wu X, Ding Y, Fan C, Xue Y, Zhuo Z, Cheng J. Mixed Fermentation of Lactiplantibacillus plantarum and Bacillus licheniformis Changed the Chemical Composition, Bacterial Community, and Rumen Degradation Rate of Tea Residue. Fermentation. 2022; 8(8):380. https://doi.org/10.3390/fermentation8080380
Chicago/Turabian StyleHuang, Xiaoyun, Yinying Xu, Xinyan Wu, Yuhang Ding, Caiyun Fan, Yanfeng Xue, Zhao Zhuo, and Jianbo Cheng. 2022. "Mixed Fermentation of Lactiplantibacillus plantarum and Bacillus licheniformis Changed the Chemical Composition, Bacterial Community, and Rumen Degradation Rate of Tea Residue" Fermentation 8, no. 8: 380. https://doi.org/10.3390/fermentation8080380