Effect of Saccharomyces cerevisae on nutritive values and fermentation characteristics of rice straw
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Abstract
An improvement of nutritive value of roughage is importantly effect on the productive performance of ruminants. The objectives of this study were to determine the effect of rice straw fermentation with yeast (Saccharomyces cerevisae) on increasing nutritional value of rice straw and its effect on microbial population of fermented rice straw. Completely Randomized Design (CRD) was used in this study.The rice straw was chopped into small fragment 5-10 cm and divided into 4 groups with 3 replications. Group 1, Control group, Group 2, fermented rice straw 500 g with S. cerevisae 500 ml (500 g: 500 ml), Group 3 fermented rice straw 1000 g with S. cerevisae 500 ml (1,000 g: 500 ml.) and Group 4 fermented rice straw 1,500 g with S. cerevisae 500 ml (1,500 g: 500 ml.). Each group was mixed and air evacuated prior to packed in plastic bags, and stored in the bags for 30 days. The fermented samples were analyzed for the chemical composition and yeast content. The results showed that fermented rice straw with S. cerevisae had significantly affected on crude protein (P < 0.01). The percentage of crude protein in group 1, 2, 3, and 4 were 1.38, 4.65, 3.92, and 3.80% on DM basis, respectively. The percentage of water solution carbohydrate in group 1, 2, 3, and 4 were 0.14, 3.73, 2.88, 2.81% on DM basis , respectively. In addition, group 2 had provided the highest level of lactic acid at about 2.85% on DM basis and also had a high numbers of yeast population which was 0.9 x107cell/ml. This result suggest that the fermented rice straw with S. cerevisae in group 2 (500 g: 500 ml.) was promising to use for improving quality of rice straw, particularly increased percentage of crude protein , water solution carbohydrate and lactic acid.
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