关键词: 水稻秸秆, 菌酶协同发酵, 反刍动物, 挥发性脂肪酸, 体外瘤胃发酵

Abstract: In order to screen out the better combination of bacteria and enzymes for fermented rice straw， in this experiment rice straw silage was randomly divided into 5 groups ： CK group （0.1 g·kg^-1Bacillus subtilis and Lactobacillus）， CH group （0.5 g·kg^-1 cellulase， 0.5 g·kg^-1 hemicellulase and 0.1 g·kg^-1Bacillus subtilis and Lactobacillus）， L group （laccase 1 g·kg^-1 and 0.1 g·kg^-1Bacillus subtilis and Lactobacillus）， CHL group （1 g·kg^-1 cellulase， hemicellulase， laccase compound enzyme preparation and 0.1 g·kg^-1Bacillus subtilis and Lactobacillus）， U group （3 % urea and 0.1 g·kg^-1Bacillus subtilis and Lactobacillus）. After 45 days， the bags were opened for analysis. The results showed that the contents of neutral detergent fiber and acid detergent fiber in CH， L and CHL groups were significantly lower than those in CK group （P<0.05）. The crude protein content of CH and U groups was significantly higher than that of CK group （P<0.05）. Compared with CK group， the total gas production of each experimental group at 72 h increased significantly （P<0.05）. The contents of volatile fatty acids and total volatile fatty acids in the experimental group were also significantly increased （P<0.05）. It can be seen that different bacterial enzyme treatments under the conditions of this experiment can improve the nutritional value of rice straw， and the CH group has the best effect.

Key words: Rice straw, Synergistic fermentation of enzyme, Ruminants, Volatile fatty acids, In vitro rumen fermentation