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《Acta Prataculturae Sinica》 2011-05
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Characteristics of new forage rice and effects of additives on its silage quality

CHEN Ming-xia,LIU Qin-hua,ZHANG Jian-guo(College of Agronomy,South China Agricultural University,Guangzhou 510642,China)  
Silage as a fermented product is increasingly becoming important to the production of animal husbandry.Rice silage is important to alleviate roughage shortage.The present work investigated the characteristics of new forage rice and effect of additives on its silage fermentation quality and aerobic stability.The ensiling treatments contained the addition of glucose at 2% FM(fresh matter) or pineapple residue at 10% FM,The inoculation of Lactobacillus rhamnosus or L.plantarum,and their combination.The silage fermentation quality and aerobic stability after ensiled for 100 days were investigated.The results showed that new forage rice contained more water soluble carbohydrates and the pH value was near to 4.6 when ensiled without any additives.The combination of L.plantarum and glucose had the best fermentation quality,with lowest pH and contents of acetic acid and NH3-N,highest lactic acid content and ratio of lactic acid to acetic acid.L.rhamnosus inoculation alone had no significant effect on the silage fermentation quality.Glucose or pineapple residue addition had good aerobic stability when they were exposed to the air.
【Fund】: 国家自然基金委-广州省政府联合资助重点项目(U0631003);; 国家科技支撑计划重大项目(2006BAD04A04)资助
【CateGory Index】: S816.53
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