Effects Of Lactic Acid Bacteria And Enzyme On Fermentation Quality Of Rice Stalk Silage

Utilization of crop residues is an effective approach in reviving of contradiction of grainconsumption between human beings and animal in China and also in ensuring of sustainabledevelopment of animal husbandry. Rice stalk is one of the crop residues for silage. Talking aboutfeed resources only 15% of it was using for ruminant animals. Most of it was as waste and burndirectly on field. It is not only polluting surroundings and also brought a huge waste. It can because nutriment loosing if making silage directly in normal way, and may be even cause corruptand quality change. Nowadays, LAB and Enzyme, as additives for silage, was more and morenoticed. Therefore, the purpose of this research is focus on looking for a new method in utilizingrice stalk silage to test the quality by adding LAB and Enzyme in fresh rice stalk silage.In order to research the effect on fermentation quality of rice stalk by using silage additives,fresh rice stalk (NEAU 03-8) and two kinds of additives (LAB and Enzyme) were chosed as testmaterials, and the test was based on single factor design. The LAB level is 0, 0.01g/kg, 0.023 g/kg,0.045g/kg (fresh sample); enzyme level is 0, 0.8g/kg, 1.3g/kg, 1.8g/kg(dry material); each levelwas tested six times. The fresh rice was cut into about 4cm, and put into polythene bag aftertreatment by using different additives. The bags were vacuumized and put in stock in normaltemperature. 45 days later, determining the quality of silages.The result showed that by adding LAB can effectively improved the fermentation quality ofrice stalk silage, and the more LAB was put the more better quality was shown. The pH value canbe decreased by adding LAB and at the same time increase the organic acid, especially the lacticacid in rice silage; decrease ammonia value and increase the fermented quality.The content of NDF decreased with the amount of lactic acid bacteria additive, however, thecontent of ADF and CP increased (P＞0.05). Lactic acid bacteria had a remarkable effect onfermentation characteristics of rice stalk. In the experiment the optimal quality of rice stalk silagecan be obtained when lactobacillus was added at level of 0.023g/kg,0.045g/kg.In a above, the result showed that the silages with the enzyme is not better than the silage withLAB on sense and also in laboratory. But with enzyme can truly change the fiber of the stalks. Andat the same time, stalks with enzyme though changed the quality of silages, but due to the lowcontent of stalk WSC, this can only facilitate fermentation of lactic acid, and improved thequality of silage fermentation, the result is that it is not sure to guarantee the silage quality only relyon the enzyme. The result of this test show that the proper amount of enzyme is at the level of1.3～1.8g/kg DM.