Effects of Inoculating Lactobacillus plantarum, Molasses and Urea on the Fermentation of Whole Crop Rice Silage

A study was conducted to examine the effects of inoculating Lactobacillus plantarum and adding molasses and urea on the fermentation of whole crop rice silage (WCRS). Three treatments were included in the study: Treatment 1 - a total amount of lactic acid bacteria (LAB) 1x10 5 CFU/g L. plantarum isolated from WCRS was sprayed onto whole crop rice chips, Treatment 2 L. plantarum, 5% molasses and 0.5% urea were added to whole crop rice chips, Treatment 3 Chikuso (containing L. plantarum) was added to the whole crop rice chips and Treatment 4 (Control) - no L. plantarum and additives were added to the whole crop rice chips. All samples were ensiled for 60 days and analyses of water soluble carbohydrate, buffer capacity, pH, lactic acid and acetic acid were conducted at 10-day intervals. LAB Treatment 1 showed the lowest pH value throughout the ensiling period with pH values of 3.50 and 3.80 at days10 and 60, respectively. The water soluble carbohydrate of Chikuso of Treatment 3 recorded the lowest value (0.38% DM, P 0.05) than those of Treatment 2 and the Control treatments. Acetic acid content of the Control treatment recorded the highest value at day 60 (1.38% DM) compared to the treatments using LAB (1.32% DM) and LAB with urea and molasses (1.24% DM).