The objective of this study was to determine the characteristics of fresh rice straw silage quality prepared with addition of Lactiplantibacillus plantarum 1A-2 and crude cellulase alone or in combination. Quality of the silage was observed through the chemical composition, chemical structure and in vitro digestibility. Six treatments were used in this study, i.e., 1) rice straw without any treatment as control, 2) rice straw with addition of 0.1% L. plantarum 1A-2 (LAB1), 3) rice straw with addition of 1% crude cellulase (E1), 4) rice straw with addition of 0.1% L. plantarum 1A-2 and 1% cellulase enzyme. (LAB1 E1), 5) rice straw with addition of 2% crude cellulase (E2), 6) rice straw with addition of 0.2% L. plantarum 1A-2 and 2% crude cellulase (LAB2E2). Each treatment was replicated by four times (n = 24). Ensilage was carried out for 60 days. Data obtained were analyzed by using one-way analysis of variance (ANOVA) according to complete randomized design. The result indicated that the treatments increased dry matter (DM) (p = 0.001), crude protein (p < 0.001) and lactic acid (p < 0.001). Meanwhile, reduced pH (p < 0.001) and organic acids (acetic, propionic and butyric (p < 0.001)). Total crystallinity index (TCI) of rice straw silage varied among treatments and decreased in crystallinity (%) except for LAB2E2, which showed the lowest crystalline size. The treatment increased DM digestibility (p = 0.397) with the highest in LAB2E2. There is significant effect (p < 0.001) on increasing the main SCFA products from in vitro rumen fermentation. This study suggests that addition of L. plantarum 1A-2 inoculant alone or with crude cellulase improved fresh rice straw silage quality.
Citation: Ki A. Sarwono, Rohmatussolihat Rohmatussolihat, Muh Watman, Shanti Ratnakomala, Wulansih D. Astuti, Rusli Fidriyanto, Roni Ridwan, Yantyati Widyastuti. Characteristics of fresh rice straw silage quality prepared with addition of lactic acid bacteria and crude cellulase[J]. AIMS Agriculture and Food, 2022, 7(3): 481-499. doi: 10.3934/agrfood.2022030
The objective of this study was to determine the characteristics of fresh rice straw silage quality prepared with addition of Lactiplantibacillus plantarum 1A-2 and crude cellulase alone or in combination. Quality of the silage was observed through the chemical composition, chemical structure and in vitro digestibility. Six treatments were used in this study, i.e., 1) rice straw without any treatment as control, 2) rice straw with addition of 0.1% L. plantarum 1A-2 (LAB1), 3) rice straw with addition of 1% crude cellulase (E1), 4) rice straw with addition of 0.1% L. plantarum 1A-2 and 1% cellulase enzyme. (LAB1 E1), 5) rice straw with addition of 2% crude cellulase (E2), 6) rice straw with addition of 0.2% L. plantarum 1A-2 and 2% crude cellulase (LAB2E2). Each treatment was replicated by four times (n = 24). Ensilage was carried out for 60 days. Data obtained were analyzed by using one-way analysis of variance (ANOVA) according to complete randomized design. The result indicated that the treatments increased dry matter (DM) (p = 0.001), crude protein (p < 0.001) and lactic acid (p < 0.001). Meanwhile, reduced pH (p < 0.001) and organic acids (acetic, propionic and butyric (p < 0.001)). Total crystallinity index (TCI) of rice straw silage varied among treatments and decreased in crystallinity (%) except for LAB2E2, which showed the lowest crystalline size. The treatment increased DM digestibility (p = 0.397) with the highest in LAB2E2. There is significant effect (p < 0.001) on increasing the main SCFA products from in vitro rumen fermentation. This study suggests that addition of L. plantarum 1A-2 inoculant alone or with crude cellulase improved fresh rice straw silage quality.
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Figures(2) / Tables(3)
Ki A. Sarwono, Rohmatussolihat Rohmatussolihat, Muh Watman, Shanti Ratnakomala, Wulansih D. Astuti, Rusli Fidriyanto, Roni Ridwan, Yantyati Widyastuti. Characteristics of fresh rice straw silage quality prepared with addition of lactic acid bacteria and crude cellulase[J]. AIMS Agriculture and Food, 2022, 7(3): 481-499. doi: 10.3934/agrfood.2022030
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