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The trail was designed to study on technique aspects of ensiling rice straw(RS)appended amounts of lactobacillus.There were two groups according to silage ways,baled silage(BS)and chopped silage(CS),in which lactobacillus was added at levels of 10,15 and 20 mg.kg-1,respectively and the mixtures were placed into a packed polyethylene bags and stored at room temperature for 45 days.The results showed that lactobacillus had remarkable effect on fermentation characteristics of RS.The quality of the silage was improved with the lactobacillus addition.In the experiment the optimal quality of rice straw silage(RSS)can be obtained when lactobacillus was added with 15 or 20 mg.kg-1 level.The effect of different silage methods was very remarkable to the silage quality of same material.The quality of CS was better than that of long silage,at the same time,BS was feasible on condition of eligible level of lactic acid bacteria.
The trail was designed to study on technique aspects of ensiling rice straw (RS) appended amounts of lactobacillus.There were two groups according to silage ways, baled silage (BS) and chopped silage (CS), in which lactobacillus was added at levels of 10, 15 and 20 mg.kg-1, respectively and the mixtures were placed into a packed polyethylene bags and stored at room temperature for 45 days. The results showed that lactobacillus had remarkable effect on fermentation characteristics of RS. The quality of the silage was improved with the lactobacillus addition.In the experiment the optimal quality of rice straw silage (RSS) can be obtained when lactobacillus was added with 15 or 20 mg.kg-1 level.The effect of different silage methods was very remarkable to the silage quality of same material. the quality of CS was better than that of long silage, at the same time, BS was feasible on condition of eligible level of lactic acid bacteria.