Microbial fermentation in co-ensiling forage-grain ratoon rice and maize to improve feed quality and enhance the sustainability of rice-based production systems

To enhance the quality of forage-grain ratoon rice (FGR) and promote the sustainable development of both rice and livestock industries in southern China, this study investigates the microbial fermentation dynamics of co-ensiling FGR with maize or sorghum-sudangrass hybrid. Results demonstrate that co-ensiling with maize significantly improved fermentation quality, reducing fiber content and enhancing lactic acid production, compared with sorghum-sudangrass hybrid. The optimal FGR-to-maize ratio of 75:25 yielded the lowest neutral detergent fiber and acid detergent fiber values and the highest lactic acid concentration (39.37 g/kg DM). Co-ensiling promoted the growth of beneficial lactic acid bacteria (LAB), particularly Lactobacillaceae and Sporolactobacillaceae, thus enhancing fermentation efficiency. Additionally, inoculation with Lactobacillus plantarum improved silage stability by promoting LAB growth and inhibiting the growth of undesirable Enterobacter species. This study offers a sustainable strategy to optimize rice straw utilization for livestock feed, reduce dependence on imported forages, and support agricultural sustainability in China.