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개미산과 유산균제 첨가 베일 사일리지의 발효 차이가 반추위 발효 특성에 미치는 영향 KCI 등재
Effect of Ensilage of Rye Treated with Formic Acid and Lactic Acid Bacteria Inoculant on Ruminal Fermentation Characteristics
pp.244-250
This study investigated the effects of silage additives on rumen fermentation characteristics of rye silage. Rye was harvested at ripening stage and treated with different additives in quadruplicate following: without additive (control), with either lactic acid bacteria inoculant (LAB), formic acid (FA), or Ca-formate (Ca-FA). Overall, ensiling characteristics of FA and Ca-FA silages contained 4-fold more (P<0.05) butyrate and 2-fold more (P<0.05) NH3-N concentration (% total nitrogen) than those of control and LAB silages. Cows fed LAB silage showed a diurnal trend with the highest values of propionate concentration compared to the control at 1, 2 and 3 hr after feeding. In contrast, FA and Ca-FA silages increased the proportion of butyrate significantly (P<0.05) at all sampling times compared to control and LAB silage. In conclusion, Forage rye treated with FA or Ca-FA showed different fermentation characteristics during ensilage and in the rumen compared to LAB silage. Further studies are needed to evaluate whether different fermentation characteristics in the rumen between LAB and FA silages had effect on partitioning of nutrients between milk production and body tissue.
Ⅰ. 서 론
Ⅱ. 재료 및 방법
1. 사일리지 제조 및 시료 채취
2. In vivo 반추위 발효특성 조사
3. 시료 및 통계 분석
Ⅲ. 결과 및 고찰
Ⅳ. 요 약
Ⅴ. 사 사
Ⅵ. REFERENCES
