EFFECTS OF DIFFERENT MICROBIAL FERMENTATION PROCESSES OF RICE STRAW ON ITS QUALITY AS LIVESTOCK FEED

Rice straw's poor palatability and low nutrition limit its utilization as livestock feed, resulting in low intake rates. To address this, three fermentation treatments (compound bacteria, compound bacteria + enzymes, lactic acid bacteria) were tested over 25, 45, and 65 days, analyzing crude fiber, soluble sugar, and protein to evaluate quality. Results showed compound bacteria + enzymes performed best at 65 days: crude fiber reduced to 34.83%, crude protein increased to 9.45%, and soluble sugar reached 1.89%. Feeding trials with Simmental cattle revealed a 93% intake rate for fermented straw—65% higher than unfermented. This study establishes a microbial degradation technology for rice straw, identifies optimal starters, and forms a feed production process, laying a foundation for enhanced rice straw utilization as livestock feed.