Abstract: To investigate the effects of various additives on the quality and microbial diversity of mixed silage prepared from tea stems （Camellia sinensis） and broad bean straw （Vicia faba）， mixed at a ratio of 2：8， the experiment comprised one control group （CK） and four treatment groups： T₁ （with Lactobacillus acidophilus added）， T₂ （with Lactobacillus plantarum added）， T₃ （with Bacillus subtilis added）， and T₄ （with a mixture of Lactobacillus plantarum and Bacillus subtilis added）， with three replicates per group. After 60 days of ensiling， the sensory quality， ensiling quality and microbial diversity were analyzed. Results indicated that all the additive treatments significantly improved sensory scores compared to CK （P<0.05）. Compared with CK， all treatment groups exhibited significantly higher concentrations of water-soluble carbohydrates （WSC） and significantly lower pH values （P<0.05）. Crude protein content increased significantly in T₂， T₃， and T₄ （P<0.05）， while the lactate-to-acetate ratio was significantly elevated in T₁， T₂， and T₄ （P<0.05）. Microbial profiling revealed a significant reduction in the relative abundance of certain Lactobacillus operational taxonomic units （OTUs） in T₁， T₂， and T₄—suggesting potential niche competition or functional redundancy among lactic acid bacteria （P<0.05）. Notably， the T₄ group displayed significantly greater phylogenetic diversity （PD_whole_tree index） and alpha diversity （Shannon index） than CK （P<0.05）. Furthermore， principal coordinate analysis indicated that bacterial community composition in T₁， T₂， and T₄ correlated positively with both WSC content and relative feed value （RFV）. Collectively， these findings demonstrate that microbial additives enhance silage fermentation quality and reshape the silage microbiome； moreover， distinct additives confer complementary benefits across key quality and ecological metrics.

Key words: Broad bean straw, Tea stem, Additives, Mixed silage, Silage quality, Microbial community

摘要： 为探究不同添加剂对茶（Camellia sinensis）梗和蚕豆（Vicia faba）秸秆混合青贮品质及微生物多样性的影响。试验将茶梗和蚕豆秸秆按2∶8混合，设对照组（CK）和四个处理组（T₁：嗜酸乳杆菌、T₂：植物乳杆菌、T₃：枯草芽孢杆菌、T₄：植物乳杆菌+枯草芽孢杆菌），每组3个重复，青贮60天后分析感官质量、青贮品质及微生物多样性。结果表明：各处理组感官质量均优于CK；与CK相比，各处理组可溶性碳水化合物含量显著提高（P<0.05），pH值显著降低（P<0.05）；T₂、T₃、T₄组粗蛋白含量显著升高（P<0.05）；T₁、T₂、T₄组乳酸/乙酸比值显著提升（P<0.05）。微生物方面，T₁、T₂、T₄组某些乳杆菌属相对丰度显著降低（P<0.05）；T₄组PD_whole_tree和Shannon指数显著高于CK（P<0.05）；T₁、T₂、T₄组群落分布与可溶性碳水化合物含量和相对饲喂价值存在正相关关系。本研究表明，添加剂处理能够改善混合青贮品质，优化微生物群落，且不同菌剂在各评价维度表现各具优势。

关键词: 蚕豆秸秆, 茶梗, 添加剂, 混合青贮, 青贮品质, 微生物群落