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Lactobacillus casei TH14 and additives could modulate the quality, gas kinetics and the in vitro digestibility of ensilaged rice straw
Author(s) -
Cherdthong Anusorn,
Suntara Cha,
Khota Waroon
Publication year - 2020
Publication title -
journal of animal physiology and animal nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.651
H-Index - 56
eISSN - 1439-0396
pISSN - 0931-2439
DOI - 10.1111/jpn.13426
Subject(s) - lactobacillus casei , chemistry , dry matter , straw , butyric acid , lactic acid , fermentation , food science , organic matter , completely randomized design , rumen , zoology , factorial experiment , lactobacillus , acetic acid , neutral detergent fiber , rice straw , biology , biochemistry , bacteria , mathematics , organic chemistry , inorganic chemistry , genetics , statistics
This study's objectives were to (a) consider the combined effects of Lactobacillus casei TH14 and additives on fermentation quality, nutritive value and microbial composition when ensiling rice straw and (b) evaluate the ensiled rice straw using the in vitro gas production technique. A 2 × 2 × 2 factorial arrangement in a completely randomized design (CRD) was used in a randomized complete design with three replications. The rice straw was treated with L. casei TH14 (T) at 0 and 10 5 colony‐forming unit (cfu)/kg fresh matter (FM), cellulase (C) at 0 and 10,000 unit/kg FM and molasses (M) at 0 and 50 g/kg FM. After 30 days, the dry matter content of the ensiled rice straw was a range between 261.77 and 287.01 g/kg while untreated rice straw was 934.00 g/kg. Neutral detergent fibre (NDF) and acid detergent fibre (ADF) contents were decreased when treated with C ( p < .01). Th e pH, ammonia‐nitrogen, lactic acid, acetic acid and butyric acid values were affected by the interaction among the additives. In particular, pH was significantly ( p < .01) lower in rice straw treated with T × C × M. Lactic acid bacterium (LAB) counts were highest when ensilage rice straw with T × C × M ( p < .05), while untreated rice straw indicated highest amount for aerobic bacteria ( p < .01) and yeast populations ( p < .01). Interaction among additives had no effect ( p > .05) on gas production rate constant for the insoluble fraction (c value), but combination between C × M with ensiled rice straw reduced the c value ( p < .05). The in vitro dry matter digestibility at 48 hr after incubation increased when rice straw was treated with T × C ( p < .01), T × M ( p < .05) and C × M ( p < .05). Total volatile fatty acids at 4 hr and the mean value were increased ( p < .05) when ensiled rice straw with T × C or T × M. Propionic acid was improved by adding C or M ( p < .05). T × M did not influence ( p > .05) any ruminal microorganism counts except for bacterial counts at 4 hr ( p < .01). Thus, ensiled rice straw with T × C × M could promote the quality of ensiled rice straw and improve gas kinetics, fibre digestion and ruminal characteristics.