Effects of Pleurotus eryngii fungus bran and Lactobacillus plantarum on whole-plant rice silage quality and rumen fermentation characteristics in vitro
JIANG Run-yao
WU Wei-cheng
CHEN Dong
CHEN Yi-feng
CAO Xiang
LI Fu-qiang
QIAN Zhan-yu
ZHU He
Abstract：The experiment aimed to explore the effects of different proportions of Pleurotus eryngii fungus bran and Lactobacillus plantarum on the silage quality and in vitro fermentation characteristics of whole-plant rice silage.The experiment used whole-plant rice as the raw material for silage,with a total of seven groups,each with five replicates.The control group(CON group)did not add any silage additives,P Ⅰ group,P Ⅱ group,and P Ⅲ group were respectively added with 100,200,300 g/kg fungus bran for silage,PL Ⅰ group,PL Ⅱ group,and PL Ⅲ group were added with 100 g/kg fungus bran+0.02 g/kg Lactobacillus plantarum,200 g/kg fungus bran+0.02 g/kg Lactobacillus plantarum,300 g/kg fungus bran+0.02 g/kg Lactobacillus plantarum for silage,respectively.The samples were taken for analysis after 60 days of silage.The results showed that the silage odor and total score of PL Ⅱ and PL Ⅲgroups were significantly better than those of the CON group(P＜0.05),and the comprehensive evaluation score was excellent.The CP content of PL Ⅰ group was significantly higher than that of other groups(P＜0.05).After 2rd days of aerobic exposure,the pH value of all groups was lower than 4.5,and on the 4th days of aerobic exposure,the ammoniacal nitrogen(NH3-N)of P Ⅱ and PL Ⅱ groups was significantly lower than that of other groups(P＜0.05).The in vitro fermentation pH value of PL Ⅱ group was higher than that of other groups.The dry matter(DM)degradation rate of the CON group was higher than that of other groups.The degradation rate of crude protein(CP)in each treatment group was significantly higher than that of the CON group(P＜0.05).The degradation rate of neutral detergent fiber(NDF)and acid detergent fiber(ADF)of the PⅡ group was higher than that of other groups.The study indicates that adding Pleurotus eryngii fungus bran and Lactobacillus plantarum in whole-plant rice silage can effectively improve the quality of whole-plant rice silage and in vitro fermentation characteristics,and it is recommended to add 300 g/kg of fungus bran+0.02 g/kg of Lactobacillus plantarum to whole-plant rice silage(fresh weight basis).
Keywords：whole-plant ricePleurotus eryngii fungus branLactobacillus plantarumfermentation characteristicsnutritional quality
Publication Date：2024-11-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：6( 109-114 )