The effects of fermentation and adsorption using lactic acid bacteria culture broth on the feed quality of rice straw

Abstract

To improve the nutritional value and the palatability of air-dried rice straw, culture broth of the lactic acid bacteria community SFC-2 was used to examine the effects of two different treatments, fermentation and adsorption. Air-dried and chopped rice straw was treated with either fermentation for 30 d after adding 1.5 L nutrient solution (50 mL inocula L−1, 1.2×1012 CFU mL−1 inocula) kg−1 straw dry matter, or spraying a large amount of culture broth (1.5 L kg−1 straw dry matter, 1.5×1011 CFU mL−1 culture broth) on the straw and allowing it to adsorb for 30 min. The feed quality and aerobic stability of the resulting forage were examined. Both treatments improved the feed quality of rice straw, and adsorption was better than fermentation for preserving nutrients and improving digestibility, as evidenced by higher dry matter (DM) and crude protein (CP) concentrations, lower neutral detergent fiber (NDF), acid detergent fiber (ADF) and NH3-N concentrations, as well as higher lactic acid production and in vitro digestibility of DM (IVDMD). The aerobic stability of the adsorbed straw and the fermented straw was 392 and 480 h, respectively. After being exposed to air, chemical components and microbial community of the fermented straw were more stable than the adsorbed straw.

Keywords

• adsorption
• fermentation
• lactic acid bacteria culture broth
• rice straw