| Rice straw on natural contains lactic acid bacteria and soluble carbohydrates are less,various factors in the process of silage, aerobic exposed the extent to which will cause secondaryfermentation, for control or reduce the changes using lactic acid bacteria fermentation underanaerobic conditions, make the silage material to stop chemical changes and prolong the aerobicenvironment preservation purposes. So this experimental design for two kinds of lactic acidbacteria preparations were single plant lactobacillus and3strains of compound lactic acid bacteria(lactobacillus plantarum, lactobacillus buchneri and lactobacillus kjeldahl), rice straw silage. Andfrom the following four aspects of rice straw silage quality and aerobic stability of silage,nutritional value and in the rumen degradation rate of the study, in order to improve quality of ricestraw silage fermentation and extend the aerobic stability.Test one The rice straw silages with lactobacillus preparationThis study was adopted by Single factor design, there were three treatments, each treatmentgroup selected ten time points for testing silage fermentation quality determination, each timepoint six repeat each treatment group. The control did not add anything to silage. Compound lacticacid bacteria (C-LAB group) and the single lactic acid bacteria (S-LAB group) according to the1x105CFU/g respectively added to rice straw, anaerobic silage.The results showed that: during the silage, the NH3-N of the three treatments was alwaysincreasing, especially the control, which was significant difference between treatments (P <0.05).The three treatments had the drop in pH value of the overall trend. Adding lactobacilluspreparation in the two groups was significantly lower than the control group (P<0.05). Aftersilage, adding lactobacillus preparation could slow down the degradation rate of protein, and weresignificant with the control (P<0.05), Ammonia nitrogen in the C-LAB group was the smallestproportion. Among all these, the content of lactic acid and acetic acid were significant different (P<0.05) between the groups. Acid content in each treatment was not significant (P>0.05). ThepH of Add lactobacillus preparation two groups, there is no difference (P>0.05), but twogroupsrespectively significant difference with control group (P<0.05). C-LAB group had lowestpH value of4.01;control group had the highest pH of4.38. On the other hand, Between the three treatment groups loss rate of dry matter (DML)significant difference (P<0.05), the control of dry matter loss rate reached4.13%, S-LAB groupwas3.13%, C-LAB group was2.23%.Test two:The aerobic stability of the rice straw silage with two lactobacillus preparationsAfter100days, all the treatments were exposed to the air, it was shown that: Addedlactobacillus in the rice straw can effectively improve the aerobic, C-LAB group hadsignificantly higher aerobic stability of S-LAB group (P <0.05), up to380hours. With fewerWSC content, in50days of observation, Each treatment group temperature no higher than roomtemperature is0.5℃.Test three: Add two lactobacillus preparation of nutritional value of rice straw silageThis experiment adopts the method for determining CNCPS system, after silage60days，thenutritional value of rice straw silage three processing，and use the forage grading index (GI) onnutritional value evaluation of three treatment groups. The result showed that, using the CNCPSsystem of indicators to assess the nutritional value of feed more fully, the number of the foragegrading index could comprehensive embody the three treatment groups of nutritional value. TheGI value of the control group, lowest0.88Mcal/kg, C-LAB group GI value maximum, was1.40Mcal/kg; the GI value of S-LAB group, was1.19Mcal/kg. The NELof the control was lowest,1.06Mcal/kg; C-LAB group had the highest NEL,1.22Mcal/kg; S-LAB group NEL, a value of1.13Mcal/kg.Test four: Determination of the degradation rate of DM、NDF、ADF and CP at different timepoints in the rumenThis study was to determination these three different rice straw silages in the rumen DM、NDF ADF and CP degradation rate by nylon bag method. The results showed that, because thefiber composition is basically the same, so each treatment group effective degradation rate of DM、ADF and DNF, there is no significant difference (P>0.05). The DM of C–LAB group、S–LABgroup and control group ofeffective degradation rate were32.68%,31.66%and31.65%,respectively. NDF effective degradation rate respectively were38.16%、37.61%and37.79%.Effective degradation rate of ADF respectively were38.09%、36.88%and37.32%. The effectivedegradation rate of CP, the lowest in the control group was43.92%. C-LAB and S-LAB groupwere50.60%and50.06%.This experiment showed the following conclusions:(1) From the perspective of rice straw silage, rice straw silage fermentation quality directly.After adding lactobacillus preparation, can better improve the quality of silage of rice straw silage.To a certain extent, reduce the production of ammonia nitrogen, and reduce the loss of the WSCalong with juice, to make better use of lactic acid bacteria in WSC, retain the content of DM andCP.(2) From nutrients, silage fermentation quality, nutrition, improve the aerobic stability ofsilage and the source of the lactic acid bacteria and economic aspects of comprehensive consideration, adding compound lactic acid bacteria (lactobacillus plantarum, lactobacillusbuchneri and lactobacillus kjeldahl) rice straw silage was the best, second was to add a singlelactobacillus preparation. Lactobacillus preparation add delayed the secondary fermentation of ricestraw silage.And add compound lactobacillus preparation of lactobacillus buchneri can effectivelyincrease the aerobic stability of silage. |
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