Effect of the addition of lactic acid bacteria on the fermentation quality, dry matter intake and nutritive value of rice straw silage
2006
Xu, C.(National Inst. of Livestock and Grassland Science, Nasushiobara, Tochigi (Japan). Nasu Research Station) | ; Cai, Y. | ; Moriya, N. | ; Yoshida, N.
Round bale silages of rice straw were prepared with or without addition of a selected strain of lactic acid bacteria, Lactobacillus plantarum Chikuso-1, to compare fermentation quality, dry matter intake and nutritive value. After 8 months of fermentation, silage treated with strain Chikuso-1 was better preserved than the control silage, showing a lower pH and higher lactic acid content. The mold-generating portion in the treated and control silages were 0 and 30 % on a fresh matter basis, respectively. The voluntary feed intake by sheep was higher in the treated silage than in the control. The treated silage also showed a tendency for higher contents of total digestible nutrient (43.2 vs. 41.7%) and digestible energy (7.98 vs. 7.71 MJ/kg DM) than the control silage. The results show that addition of strain Chikuso-1 improves fermentation quality, dry matter intake and nutritive value of round bale silage of rice straw.
Показать больше [+] Меньше [-]