Effects of Lactobacillus plantarum and compound enzymes preparation on quality of rice straw silage and in vitro rumen fermentation characteristics GP=a+b(1-e-ct)
WU Penghui
CHEN Dong
WU Weicheng
ZHOU Miaoyu
Abstract：This study aimed to investigate the effects of Lactobacillus plantarum and compound enzymes preparation on the ensiling quality and in vitro ruminal fermentation characteristics of rice straw.Using rice straw as the silage feedstock,four experimental groups were established:the control group(CK group,untreated silage),the C group(1 g/kg compound enzymes preparation),the L group(0.01 g/kg Lactobacillus plantarum),and the CL group(1 g/kg compound enzymes preparation+0.01 g/kg Lactobacillus plantarum),with three replicates per group.After 60 days of ensiling,silage quality and in vitro ruminal fermentation characteristics were analyzed.The results showed that the CL group had the highest contents of crude fat and crude protein and the highest relative feeding value,while the content of neutral detergent fiber was the lowest.The 24-hour cumulative gas production in the CL group and the L group was higher than that in the CK group(P>0.05).The gas production(a)of the rapid degradation part in the CL group was significantly higher than that in the other groups(P<0.05).The dry matter degradation rate of the CL group was significantly higher than that of the other groups(P<0.05),and the crude protein degradation rate of group C was the highest,significantly higher than that of the CL group(P<0.05).The study indicates that the addition of Lactobacillus plantarum and compound enzyme preparations can significantly enhance the nutritional components of rice straw and improve the characteristics of rumen fermentation in vitro.
Keywords：compound enzymes preparationLactobacillus plantarumrice strawin vitro rumen fermentation
Publication Date：2025-04-28
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 14-18 )