Effects of additives on the fermentation quality and aerobic stability of rice silage

With the rapid development of animal husbandry, the shortage of roughage becomes more and more serious, and how to utilize whole crop rice as feed is an effective way to mitigate the shortage of roughage. An experiment was conducted to determine the effect of lactic acid bacteria (Qingzhubao and LD8), sucrose and pineapple residue on the fermentation quality and aerobic stability of rice Peizataifeng to utilize effectively whole crop rice. This study indicated that the additives except for sucrose significantly reduced pH values of silages（P0.05), and addition of pineapple residue, Qingzhubao and LD8 did not affect pH values. Compared with the control, all the additives significantly decreased the butyric acid content (P0.05), indicating that all the additives improved the fermentation quality of rice silage, especially pineapple residue, Qingzhubao and LD8. When all silage were exposed to the air, the aerobic stability of silage with pineapple residue and LD8 was best among the additives treatment. Based upon the fermentation quality and aerobic stability, LD8 or pineapple residue was the best additive to rice Pezataifeng silage.