author(s)
Zahid Bashir Khanday, Prince Cauhan, Dipak Dey, Raman Malik, Diwas Pradhan and Chhaya Goyal

abstract
Currently there is great deal of interest worldwide in improving the utilization of low quality roughage and straw. Paddy straw contains only 3% protein and 1900 kcal DE/kg of straw. Because of low nutritive value, it alone cannot support normal growth and development of animals. In spite of large production in India, only a small proportion of rice straw is utilized rest is burnt in the field leading to serious air pollution. Despite the improvements of crop residues through various processing methods such as physical and chemical, the efficient utilization to desirable extent is still awaited. To utilize this crop residue judiciously, there is a need for improvement of its nutritive value to promote its utilization through ensiling. Ensiling is a preservation way, but it could be beneficial, if good and scientific efforts are followed in making silage. Understanding the fundamental principle of ensiling is a prerequisite for successful silage product. Prominent factors influencing quality of silage product include water soluble carbohydrates, natural microbial population, and harvesting conditions of the forage. Various additives are used to control the fermentation processes, to enhance nutrient recovery and improve silage stability. This review emphasizes some practical aspects of silage processing and the use of additives for improvement of fermentation quality of rice straw.