Abstract: The effects of homo-and hetero-fermentative lactic acid bacteria additives on the nutritional value of rice (Oryza sativa L.) straw silage feed were studied. Four treatments were set up:CK (control), T treatment (1×10⁶ cfu·g^-1 Lactiplantibacillus plantarum), Y treatment (1×10⁶ cfu·g^-1 Lactobacillus buchneri), and T+Y treatment (5×10⁵ cfu·g^-1 Lactiplantibacillus plantarum and 5×10⁵ cfu·g^-1 Lactobacillus buchneri).The nutritional value of silage was determined after 120 days of fermentation at room temperature (25±5)℃. The results showed that compared with CK, the pH value and ammonia nitrogen content of T+Y treatment were significantly reduced, while the lactic acid and acetic acid content were significantly increased, and the sensory evaluation level was good. The dry matter, crude protein, crude fat, non fibrous carbohydrates, crude ash, potassium, calcium, magnesium content, as well as the dry matter digestibility in vitro, digestibility of neutral detergent fiber (NDF), and NDF digestibility in vitro at 30 and 48 hours were significantly increased by T+Y treatment, while the contents of acid detergent fiber (ADF), NDF, and water soluble carbohydrates were significantly reduced;After aerobic exposure, the aerobic stability time of T+Y treatment was significantly increased. The composite addition of Lactiplantibacillus plantarum and Lactobacillus buchneri can significantly improve the sensory quality of rice straw silage feed, reduce dry matter and protein loss, enhance fermentation quality, nutritional value, nutrient digestibility, and aerobic stability.

Key words: Rice straw, Lactiplantibacillus plantarum, Lactobacillus buchneri, Silage feed, Fermentation quality, Nutritional value, Aerobic stability

摘要： 研究同/异型乳酸菌添加剂对水稻(Oryza sativa L.)秸秆青贮饲料营养价值的影响，设置CK(对照)、T处理(1×10⁶ cfu·g^-1植物乳杆菌)、Y处理(1×10⁶cfu·g^-1布氏乳杆菌)和T+Y处理(5×10⁵cfu·g^-1植物乳杆菌和5×10⁵cfu·g^-1布氏乳杆菌)4个处理，在室温(25±5)℃下青贮发酵120 d后进行营养价值测定。结果表明：和CK相比较，T+Y处理的pH值和氨态氮含量显著降低，乳酸和乙酸含量显著提高，感官评定等级为良好；T+Y处理的干物质、粗蛋白质、粗脂肪、非纤维性碳水化合物、粗灰分、钾、钙、镁含量及30 h、48 h体外干物质消化率、NDF可消化率、体外NDF消化率显著提高，酸性洗涤纤维、中性洗涤纤维和水溶性碳水化合物含量显著降低；有氧暴露后，T+Y处理的有氧稳定时间显著提高。植物乳杆菌和布氏乳杆菌复合添加能明显改善水稻秸秆青贮饲料感官品质，降低干物质和蛋白质损失，提高发酵品质、营养价值、养分消化率和有氧稳定性。

关键词: 水稻秸秆, 植物乳杆菌, 布氏乳杆菌, 青贮饲料, 发酵品质, 营养价值, 有氧稳定性