Effects of Previously Fermented Juice on Nutritive Value and Fermentative Quality of Rice Straw Silage

作者：Jinling Hua, Like Wang, Dai Si-fa · 发表于：Dongbei Nongye Daxue xuebao · 年份：2013 · DOI：10.1016/s1006-8104(17)30019-3 · 被引用次数：8 · 研究领域：Ruminant Nutrition and Digestive Physiology、Agriculture, Soil, Plant Science、Food Quality and Safety Studies

The effects of Previously Fermented Juice (PFJ) on the fermentative quality and changes in chemical composition during fermentation of rice straw silage were investigated. The results showed that the PFJ and diluted the PFJ (dPFJ) treated silages had significantly (p<0.05) lower pH and ammonia-nitrogen content, while significantly higher lactic acid content compared with treatments. This study confirmed that the applying of the PFJ and the dPFJ improved fermentation quality of silage.