Effect of additives on the quality and aerobic stability of rice straw silage

doi:10.11686/cyxb2016124

Abstract

Abstract: The effects of different additives on the fermentation and aerobic stability of rice straw silage were studied under laboratory conditions. The treatments were no additive (CK); Lactobacillus (L); a mixture of Lactobacillus and cellulose (LC); a mixture of Lactobacillus and molasses (LM); and a mixture of Lactobacillus, cellulose, and molasses (LMC). The Lactobacillus, cellulose, and molasses were applied at the rate of 5×10⁵ cfu/g, 0.6 IU/g, and 20 mg/g fresh weight, respectively. After 90 days of ensilage, the quality of rice straw silages was assessed and their chemical composition was determined. The pH value, NH₃-N, and organic acid contents in fermented juice were determined and the aerobic stability of the silages was evaluated. The comprehensive score was significantly higher for the silages with additives than for the control silage (P<0.05). Compared with the control silage, the LC and LMC silages showed significantly (P<0.05) lower acid detergent fiber content, resulting in higher residual water soluble content. Compared with the control silage, the L, LM, LC and LMC silages showed higher lactic acid concentrations, especially the LC and LMC silages (P<0.05). The total acid content was significantly lower in the control silage than in the LC and LMC silages, but did not differ significantly among the control, L, and LM silages (P>0.05). The aerobic stability and aerobic deterioration did not differ significantly between the control silage and those with additives (P>0.05). In conclusion, the results showed that addition of Lactobacillus increased the lactic acid content and comprehensive evaluation score of silage. Addition of molasses and/or cellulose with Lactobacillus improved the quality of rice straw silage.

GUO Hai-Ming, XIA Tian-Chan, ZHU Wen, ZHANG Yong, YE Jun-An. Effect of additives on the quality and aerobic stability of rice straw silage[J]. Acta Prataculturae Sinica, 2017, 26(2): 190-196.

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