Effects Of Lactic Acid Bacteria And Enzymes On The Fermentation Quality Of Rice Strew Silages

There is a large amount of rice straw produced in Jiangsu province each year, and it caused serious environmental pollution due to casting aside aimlessly or incinerating in the field. The livestock husbandry has been developing rapidly in Jiangsu, but at the same time, this region is very short of roughage. Using rice straw as fodder is an effective way to alleviate the above problem; however, the feeding value of straw was limited for the factors of low digestibility, poor palatability and low content of nutrient. Ensiling can improve the feeding value. In this experiment,(1)four high-quality rice varieties were chosen as the silage materials, including South japonica46, South japonica5055, Yandao830and Zhendao10, and using lactic acid bacteria (LAB) and enzymes as additive. This study aimed to find out a method to improve the feeding value of rice strew by studying the differences of fermentation quality among different straw varieties under different additive treatments;(2) The experiment also evaluated the silage quality of every treatment group in different periods, in order to investigate the effects of additive on the fermentation quality in the process of ensilage.The results show that:the silage of rice strew without additive has high pH value and NH3-N/total N ratios, and low content of lactic acid (LA). The fermentation quality could be improved in varying degrees by adding LAB or enzymes, in which pH value, NH3-N/total N ratios significantly decreased (P<0.01), the content of LA, crude protein(CP) and soluble carbohydrate(WSC) significantly increased(P<0.01). In addition, Enzymes and LAB+enzymes treatments can significantly reduce the content of neutral detergent fiber (NDF) and acid detergent fiber (ADF) of silages compared with control group. From the whole perspective, the order of effectiveness of the treatments was LAB+enzymes> enzymes>LAB.The results indicated that adding LAB could rapidly reduced the pH value of the silage at the beginning of the process, the treatments of adding enzymes and LAB+enzymes also could reduce pH value, but later than LAB treatment; In the mid-stages of the ensiling, there were no significant differences in fermentation quality among different additive treatments; Adding the lactic acid bacteria and enzymes at the same time is the most effective way for long-term silage of rice strew.The results also showed that there were significant differences in quality of the silages among rice varieties. The fermentation quality of Zhendao10was better than that of other three varieties with lower pH value and NH3-N/total N ratios, higher content of CP and WSC. South japonica5055and Yandao830were the next, and that of South japonica46was the worst.According to results, it could improve the fermentation quality of rice straw by adding additive of LAB or enzymes, and could obtain high quality silage by adding both of both LAB and enzymes. The variety of Zhendao10was the most appropriate variety for ensiling in the four selected varieties.