The Effect Of Different Treatment On The Quality Of Whole-early Indica Rice For Feed Silage

The effect of lactobacillus on the silage quality of indica rice for feed at fourdifferent growth phases were investigated. Four growth phases(heading stage, milkmature stage, dough mature stage, yellow mature stage) of xiang zao 24(indica rice)were chosed in this experiment for ensiling, and to study on the effect of growth phaseon the rutine content of the xiang zao 24(indica rice), and the sensory effect, the changeof nutrient composition and digestibility in vitro of those silege, 2×4 two factorsdesign was used in this experiment, control group and lactobacillus group were settedin each growth phase, 0.01g/kg lactobacillus(as fresh sample basis) was addicted intothe lactobacillus group. There were eight treatments, each treatment had threeduplicates and each duplicate had six silage tanks, so there were 144 silage tanks inall. The results indicated that:1) Rice maturing resulted in increased DM, OM (P＜0.01). During the formerthree growth phases the CP and WSC decreased (P＜0.05) and the NDF inceased (P＜0.01), but the CP increased to the maximum (P＜0.01) and the NDF decreased atthe No.4 growth phase (P＜0.01). The ADF of the former two growth phases werehigher than the last two (P＜0.01).2) Best sensory effect of the four grouth phases silage was the No.3. The colorand odor of the silage improved when lactobacillus addited into the silage. The pH ofthe silage siginificantly improved as the rice maturing(P＜0.01). Adding lactobacillusdecreased the pH (P＜0.01) and at the meanwhile increased the amount oflactobacillus (P＜0.01) of the silage. The DM recovery decreased (P＜0.05) when therice maturing. The ammonia-nitrogen and the ammonia-nitrogen/total-nitrogenincreased during the former three growth phases. The DM, OM and DM recoveryimproved and ADF, NDF, ammonia-nitrogen decreased when lactobacillus addited intosilage.3) The 72h digestibility of DM, OM in vitro and the 72h gas production at theNo.1 growth phase were lower than the last three growth phases (P＜0.01). Thevelocity of gas production improved (P＜0.05) and the ammonia-nitrogen of 72h fermentation in vitro decreased (P＜0.05) when the rice maturing. Addinglactobacillus improved the DM, OM 72h digestibility, 72h gas production in vitro (P＜0.01) and the rate of acetate acid/propanoic acid(P＜0.05), at the same time decreasedthe ammonia-nitrogen of 72h ferfmentation in vitro (P＜0.05), but there was no effecton the production of VFA and the content Of VFA (P＞0.05).