Effect of enzyme preparation and extrusion puffing treatment on sorghum straw silage fermentation

Abstract

Abstract In this study, the effects on silage performance and microbial community of sorghum straw treated with the addition of enzymes (cellulase (CE), xylanase (XE)) and extrusion puffing technology, combined with SEM, XRD, and FTIR techniques, were thoroughly investigated. The results showed that the enzyme preparations, especially xylanase, significantly improved the nutritional value and fermentation efficiency of straw and enhanced the silage effect. Extruding significantly changes the surface structure of the straw, increasing the surface area and porosity, and promoting the attachment of microorganisms. This study not only optimized the sorghum straw silage performance but also provided technical support for the efficient use of straw resources, which is of great significance for the sustainable development of animal husbandry and the resource utilization of agricultural waste.

Keywords

• Enzyme preparation
• Extrusion puffing treatment
• Sorghum straw
• Silage performance
• Microbial community