BACKGROUND: The objective was to determine how molasses and Lactobacillus plantarum affect chemical composition, fermentation quality, aerobic stability, and the microbial community of an ensiled mixture of amaranth (Amaranthus hypochondriaus, AF) and rice straw. Treatments were control (C, no addition), L.plantarum (L; 2 × 10(5) cfu g(-1) fresh weight), molasses (M; 40 g kg(-1) fresh matter), and their combination (LM). All treatments were ensiled for 1, 3, 5, 7, and 30 days. RESULTS: All additives improved fermentation quality with g...
