Effects of Lactobacillus rhamnosus and Laptobacillus brevis on quality of Italian ryegrass silage
MEI Hua
WU Deligeer
REN Tong
SUN Haizhou
TE Muribateer
QING Geletu
ZHANG Chunhua
WU Baiyila
Abstract：This experiment aimed to investigate the effects of adding Lactobacillus rhamnosus(LR)and Lactobacillus brevis(LB)on the fermentation quality of Italian ryegrass silage.Using Italian ryegrass as the raw material for ensiling,the trial consisted of three treatment groups:Control group(group CK),group LR,and group LB,with three replicates per group.Samples were collected on the 10th and 30th days of ensiling to assess sensory,fermentation quality,and nutritional composition.The results showed that the addition of lactic acid bacteria significantly improved the fermentation quality of the Italian ryegrass silage,with more pronounced effects observed as the fermentation period extended.On the 30th day of silage,compared with group CK,the concentrations of lactic acid(LA),propionic acid(PA),water-soluble carbohydrates(WSC),and crude protein(CP)in groups LR and LB were extremely improved(P<0.01).Conversely,the pH value,and the concentrations of butyric acid(BA),acid detergent fiber(ADF)and neutral detergent fiber(NDF),as well as yeast and Escherichia coli counts,were extremely reduced(P<0.01).The study shows that both LR and LB can effectively lower the pH value of silage,thereby improving its fermentation quality and nutritional composition.Among them,LB has a better effect in promoting the fermentation process of the silage.
Keywords：silageItalian ryegrasslactic acid bacteriafermentation quality
Publication Date：2026-01-28
Online Publishing Date：2026-03-20(First online date of this platform, not the publication date of the document)
Pages：4( 89-92 )