Effects of Adding Glucose and Fermented Juice of Lactic Acid Bacteria on the Quality of Guineagrass (<I>Panicum maximum</I> Jacq.) Silages
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概要
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The objective of this study was to make silages of high fermentation quality from tropical forage Brass guineagrass (<I>Panicum maximum</I> Jacq.) .<BR>Fermentation qualities of guineagrass silages were examined for treatments with ; additions, at fresh weight basis, of water (control: 20m1), glucose (GLU: 1 or 0.2%), the juice of lactic acid bacteria (LB: 1×10<SUP>4</SUP> cfu/g), the fermented juice of lactic acid bacteria (FLB: 1×10<SUP>4</SUP> cfu/g), GLU+LB or GLU+FLB. FLB was prepared from the preincubation of lactic acid bacteria (<I>Lactobacillus plantarum</I>) in GYP medium for 18 hours. Silage materials of guineagrass were harvested at 3 different growth stages (58, 69 and 82 days after seeding) from the experimental field at Kyushu University. Guineagrass was cut into 2-3 cm lengths, and treated with water, GLU, LB, LB+GLU, FLB or FLB+GLU. In each treatment materials were ensiled into a laboratory silo (1.0 liter polyethylene container) and stored at 25°C for 33-36 days. After opening the silos, pH, total nitrogen (TN), volatile basic nitrogen (VBN), lactic acid (LA) and organic acids (acetic acid: AA, butyric acid: BA, propionic acid: PA) were determined.<BR>The fermentation quality of control silage showed high AA content and VBN/TN value because of low contents of dry matter and soluble carbohydrate. The LA content of silage from 82-day growth was the highest among all silages in this experiment. The fermentation type of control silages were different one another in three stages of growth. The treatment with GLU was effective for increasing LA content and decreasing AA or BA in silages from both 58-day and 69-day of growth. The treatment with LB or FLB was effective in silage from 82-day growth, but not effective in silage from both 58-day and 69-day growth. The silage treated with LB+GLU showed high quality fermentation, increased LA content and significantly decreased VBN/TN value and BA content. The treatment with FLB+GLU was most effective for increasing LA fermentation.
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