Effect of Addition of Chlorella and Lactic Acid Bacteria on Nutritive Value and Fermentation Quality of Fresh Rice Straw Silage
2015
Choi, K.C., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Soundarrajan, I., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Mariadhas, V.A., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Park, H.S., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Kim, W.H., National Institute of Animal Science, RDA, Cheonan, Republic of Korea
Fresh rice straw silage (RSS) was prepared with lactic acid bacteria (LAB) and chlorella (CA) at the experimental field of National Institute of Animal Science, Cheonan Province, Korea. This experiment consisted of the following eight treatments: control treatment without CA and LAB; treatment of 0.1% CA applied without LAB; treatment of 0.5% CA applied without LAB; treatment of 1.0% CA applied without LAB; treatment of only LAB inoculation without CA; treatment of 0.1% CA inoculated with LAB; treatment of 0.5% CA inoculated with LAB; and treatment of 1.0% CA inoculated with LAB. The content of crude protein of RSS significantly elevated with increased concentration of CA (p0.05). The levels of acid detergent fiber (ADF), neutral detergent fiber (NDF), total digestible nutrient (TDN), and in vitro dry matter digestibility (IVDMD) showed no significant improvement in all treatments when compared to control. However, the quantity of lactic acid in RSS increased in CA and LAB alone inoculated treatments. Similarly, lactic acid significantly increased in LAB with CA treatments when compared to control. In addition, the number of LAB in LAB treatment increased as compared to control and significantly increased by an increase of CA concentration (p0.05). Therefore, the nutritive values and quality of RSS can be improved by the addition of CA.
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