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신규 젖산균 첨가가 저 수분 호밀 사일리지의 발효 품질에 미치는 영향 KCI 등재
Potential effects of Novel Lactic Acid Bacteria on Fermentation Quality of Rye Haylage
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/314018
pp.23-28
The present study was carried out to explore the potential effects of novel lactic acid bacteria Pediococcus penticeous KCC-23 (KCC-23) and Lactobacillus plantarum KCC-24 (KCC-24) on rye haylage fermentation at National Institute of Animal Science, Cheonan province in Korea. The experiment contains three different groups such as control without lactic acid bacteria, rye haylage with KCC-23 and rye haylage KCC-24. After experimental periods, the content of crude protein, acid detergent fiber (ADF), neutral detergent fiber (NDF), the activity of total digestible nutrient (TDN) and In-vitro digestibility (IVD) was similar in control and LAB treated haylage (p<0.05). The pH was reduced in KCC-23 and KCC-24 treated rye haylage as compared to control (p<0.05). The lactic acid concentration in haylages was increased by L. plantarum KCC-23, and KCC-24 supplement. Whereas, the less amount of acetic acid and butyric acid was noted in KCC-23 and KCC-24 treated haylage as compared with control (p<0.05). The KCC-23 and KCC-24 were dominantly grown in experimental haylage as compared with control. It indicates, the addition of KCC-23, and KCC-24 enhances fermentation quality of haylages as compared control. The present study suggests that KCC-23 and KCC-24 are potent strains that were improving the fermentation process in rye haylage
Ⅱ. 재료 및 방법
1. 포장시험 및 사일리지 제조
2. 사료가치 분석
3. 사일리지의 pH 및 유기산 함량 조사
4. 사일리지 미생물상 조사
5. 통계분석
Ⅲ. 결 과
1. 저 수분 호밀 사일리지의 사료가치 변화
2. 저 수분 호밀 사일리지의 pH 및 유기산 함량 변화
3. 저 수분 호밀 사일리지의 미생물상 변화
Ⅳ. 고 찰
Ⅴ. 요 약
Ⅵ. 사 사
Ⅶ. REFERENCES
