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Influences of the Addition of Lactic Acid Bacteria Inoculants and an Enzyme during the Crush Processing of Corn Silage on the Nutritive Value, Nutrient Intake and Aerobic Deterioration
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/349700
pp.192-193
This study investigated the influences of the addition of lactic acid bacteria inoculants and an enzyme during the crush processing of com silage on the nutritive value, nutrient intake and aerobic deterioration. The fermentation quality of the silages showed that although all of the silages were of good quality, the V-score of U was 91.0 points and significantly lower than those of other silages (P＜0.01). On the chemical composition of silages, the crude protein concentration of U was 7.1%DM and significantly lower than those of other silages (P＜0.05). On the digestibility, the nutritive value and nutrient intake did not significantly differ among the silages examined. After silo opening, a rapid rise in heat was seen from the 6th after opening for 11C38 and SLA, and from the 9th in U and SL, respectively.
