The sustainable utilization of date palm leaves (DPL) and rice straw (RS) as feed materials for ruminant was evaluated using an in vitro wireless gas production (GP) technique.DPL and RS were individually ensiled with lactic acid bacteria (LAB) for 45 days or used as substrates for the cultivation of Pleurotus ostreatus (PO) mushroom for 35 days. A total mixed ration was formulated as a control ration. In the other rations, berseem hay replaced DPL (ensiled without additives or ensiled with LAB or PO) at 25%, 50%, 75% and 100%. Ensiling with LAB did not affect the chemical composition of DPL or RS, while PO treatment reduced their fibre fraction contents. Ensiling without additives lowered (p < 0.05) the asymptotic production of total gas, methane (CH4 ) and carbon dioxide (CO2 ), and the rate of CH4 and CO2 while increasing (p < 0.05) the lag time of CH4 and CO2 production. Ensiling of materials with LAB and treatment with PO decreased (p < 0.05) the asymptotic production of total gas, CH4 and CO2 production and decreased the rate of CH4 and CO2 production. Ensiling without additives decreased (p < 0.05) total bacterial count, and increased (p < 0.05) fermentation pH and total volatile fatty acids (VFA), while LAB-ensiled DPL increased (p < 0.05) total VFA and propionate concentrations and decreased total protozoal count. The PO-treated DPL decreased (p < 0.05) bacterial count, protozoal count and fermentation pH and increased total VFA production.Replacing berseem hay with LAB or PO-treated DPL at 25% increased GP; however, increased CH4 and CO2 production, whereas the other replacement levels decreased total gas, CH4 and CO2 production. The treatment with LAB is more recommended than the PO treatment. 

The sustainable mitigation of in vitro ruminal biogas emissions by ensiling date palm leaves and rice straw with lactic acid bacteria and Pleurotus ostreatus for cleaner livestock production

Fermentation profile, aerobic stability, and microbial community dynamics of corn straw ensiled with Lactobacillus buchneri PC-C1 and Lactobacillus plantarum PC1-1.


 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.


Characteristics of fresh rice straw silage quality prepared with addition of lactic acid bacteria and crude cellulase

In this study, we evaluated the influence of sour yogurt as a natural microbial inoculant in second-crop corn silages. For this purpose, two trials with different dilution rates were conducted. In Trial I, the groups 10 g sour yogurt + 5 g distilled water (SY10-2), 20 g sour yogurt + 10 g distilled water (SY20-2), 30 g sour yogurt + 15 g distilled water (SY30-2), 40 g sour yogurt + 20 g distilled water (SY40-2), 50 g sour yogurt + 25 g distilled water (SY50-2) and no additives were added to the control (CON) group. The groups in Trial II, 10 g sour yogurt + 10 g distilled water (SY10-1), 20 g sour yogurt + 20 g distilled water (SY20-1), 30 g sour yogurt + 30 g distilled water (SY30-1), 40 g sour yogurt + 40 g distilled water (SY40-1), 50 g sour yogurt + 50 g distilled water (SY50-1) and 10 g of distilled water were added to the control (WCON) group. For the silages opened on the 90th day of ensiling, the highest lactic acid content was determined in the SY20-2 and SY20-1 groups (p < 0.05). The lowest amount of ammonia nitrogen was in the SY30-2 group (p < 0.05). In the aerobic period, the SY10-2 and SY20-2 groups remained more stable than the others. As a result, the SY20-2, SY30-2, SY20-1, and SY30-1 groups improved the fermentation quality of corn silages, but the effect on aerobic stability was not significant and was similarly found with the homofermentative bacterial inoculants.

https://www.mdpi.com/2311-5637/8/10/494/pdf?version=1666143494

Effects of Sour Yogurt as an Alternative Additive in Second Crop Corn Silage

Objective: The objective of this study was to determine the effects of sour yogurt addition on fermentation, aerobic stability, and in vitro digestibility of corn silages. 
Materials and Methods: The research material consisted of harvested corn in October and sour yogurt. The experimental groups included the control without yogurt added, 10 g sour yogurt (Y10), 20 g sour yogurt (Y20), 30 g sour yogurt (Y30), 40 g sour yogurt (Y40), and 50 g sour yogurt. The sour yogurt was added to 1 kg of fresh corn. 
Results: It was found that the amount of crude protein (CP) increased with the addition of yogurt (p

Effects of sour yogurt addition to corn silage on silage fermentation, aerobic stability, and in vitro digestibility

A study was conducted to determine the effects of lactic acid bacteria (LAB) on nutritive value and in vitro rumen digestibility of maize and rice straw silages. Two identical experiments were carried out for each of the two silages. A total of five treatments were used for each experiment: (1) negative control (NC); (2) positive control (PC); (3) Lactobacillus plantarum (LPL); (4) L. paracasei (LPA); and (5) L. acidophilus (LA). Each treatment was then divided into four ensiling periods: 3, 7, 20, and 40 days with three replications. The LPL treatment had significantly higher dry matter (DM), lower ammonia-N, and a lower number of fungi on maize silage after 40 days (p < 0.05). On the other hand, the LA treatment increased DM and CP content, reduced NDF and ADF contents compared to NC, and also produced more lactic acid compared to the other LAB-treated rice straw silages. Results of the in vitro rumen fermentation of maize silages showed no significant differences in DMD after LAB inoculation. However, higher DMD and ruminal ammonia-N were shown by rice straw ensiled with L. acidophilus. In conclusion, silage additives, which could improve the ensiling process of maize and rice straw, appeared to be different and substrate specific.

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Chanho Lee

Papers

Effect of Lactic Acid Bacteria on the Nutritive Value and In Vitro Ruminal Digestibility of Maize and Rice Straw Silage