ORIGINAL PAPER
Fermentation profile and in vitro ruminal digestibility of rice straw silage with papaya peel
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Guangxi Key Laboratory of Buffalo Genetics, Reproduction and Breeding, Guangxi Buffalo Research Institute, Nanning 530001, China
Publication date: 2026-05-07
Corresponding author
C. Yang
Guangxi Key Laboratory of Buffalo Genetics, Reproduction and Breeding, Guangxi Buffalo Research Institute
KEYWORDS
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ABSTRACT
This study investigated the effects of papaya peel addition on the
fermentation quality, chemical composition, and in vitro ruminal digestion of rice
straw silage. Silage was prepared using a small-scale fermentation system, with
four treatments: a control and rice straw supplemented with 15, 30, and 45%
papaya peel. The results showed that the addition of papaya peel significantly
reduced dry matter, neutral detergent fibre, and acid detergent fibre contents
(P < 0.05), while increasing crude protein, organic matter, water-soluble
carbohydrates, total digestible nutrients, and relative feed value (P < 0.05).
In all experimental groups, silage containing 30% papaya peel had the lowest
pH value, ammonia-N concentration, yeast content, and acetate/propionate
ratio, while showing the highest concentrations of lactate, acetate, propionate,
and other fatty acids (P < 0.05). These findings indicate that papaya peel
supplementation significantly improves chemical composition and fermentation
quality of rice straw silage, with 30% papaya peel inclusion producing the best
overall quality and nutritional value for ruminants.
FUNDING
This research was generously supported by several funding sources, including the National Key R&D Program of China (No. 2024YFD1301304-2), the Guangxi Science and Technology Major Project (Guike AA22068099), the Guangxi Dairy Buffalo Innovation Team of the National Modern Agricultural Industry Technology System (nycytxgxcxtd-2021-21-03), and the Guangxi Agriculture Self-funded Science and Technology Project (Z2024040).
CONFLICT OF INTEREST
The Authors declare that there is no conflict of interest.
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