KOREASCHOLAR

This study was conducted to estimate the effect of different cutting lengths on fermentation characteristics and aerobic stability of whole crop rice (WCR) silage. The WCR was harvested at the yellow ripe stage (43.7%, DM), and then cut at 5 (R05), 10 (R10), and 20 cm (R20) of the theoretical length of cut with no cut WCR (R60). Each forage was ensiled into 20 L mini bucket silo (5 kg) for 150 days in quadruplicates. The cutting lengths were not affected the chemical compositions of WCR silage (p > 0.05). The pH (p < 0.001) and concentration of ammonia-N (p = 0.022) in WCR silage were increased linearly with the increase of cutting length. The concentration of lactate had quadratic effect (p = 0.007), which was highest in R20 silage (p < 0.05). The concentration of acetate was increased linearly (p = 0.014), but the concentration of butyrate was decreased linearly (p = 0.033). The lactic acid bacteria count was decreased linearly (p = 0.017), and yeast count had quadratic effect (p = 0.009), which was the highest in R20 silage (p < 0.05). Aerobic stability had strong quadratic effect (p < 0.001), which was the highest in R20 silage (p < 0.05). In conclusion, R60 silage had highest pH by a linear increase of ammonia-N concentration and led to low aerobic stability. While R20 silage had the lowest pH by high lactate concentration and led to high aerobic stability.

ABSTRACT
Ⅰ. INTRODUCTION
Ⅱ. MATERIALS AND METHODS
    1. Silage production
    2. Chemical composition and in vitro digestibility
    3. Fermentation characteristic
    4. Microbial enumerations and aerobic stability
    5. Statistical analysis
Ⅲ. RESULTS
    1. Chemical compositions and in vitro digestibility
    2. Fermentation characteristics
    3. Microbial counts and aerobic stability
Ⅳ. DISCUSSION
Ⅵ. REFERENCES

• Seong Shin Lee(Institute of Agriculture & Life Science, Gyeongsang National University)
• Young Ho Joo(Institute of Agriculture & Life Science, Gyeongsang National University)
• Jeong Seok Choi(Division of Applied Life Science (BK21Plus), Gyeongsang National University)
• Seung Min Jeong(Division of Applied Life Science (BK21Plus), Gyeongsang National University)
• Dimas Hand Vidya Paradhipta(Faculty of Animal Science, Universitas Gadjah Mada)
• Hyeon Tak Noh(Division of Applied Life Science (BK21Plus), Gyeongsang National University)
• Sam Churl Kim(Institute of Agriculture & Life Science, Gyeongsang National University/Division of Applied Life Science (BK21Plus), Gyeongsang National University) Corresponding author