The objective of the present study was to evaluate the effect of storage type and period on the quality of rye hay. The rye “Gogu” was sown on October 15, 2020, and harvested on April 22, 2021 (heading stage). The rye hay was prepared in two wrapping conditions (wrapping and unwrapping) and two storage period (3 and 6 months). In regards to their visual appearance, the forage quality score was higher in wrapped rye hay than in unwrapped rye hay. In all groups, there was no difference in appearance between inside and outside. The moisture content of wrapped rye hay was maintained at the initial level until 6 months. However, the moisture content of unwrapped rye hay was increased at 3 months of storage, and then decreased at 6 months of storage. Crude protein content was higher in wrapped rye hay than in unwrapped rye hay, whereas NDF and ADF contents were lower within wrapped rye hay than within unwrapped rye hay (p<0.05). In conclusion, wrapping rye is effective method for long-term storage that reduces the effect of external environment.

ABSTRACT
Ⅰ. 서론
Ⅱ. 재료 및 방법
    1. 건초 및 헤일리지 제조
    2. 외관평가
    3. 사료가치분석
    4. 통계분석
Ⅲ. 결과 및 고찰
    1. 호밀 건초의 외관평가
    2. 호밀 건초의 사료가치
Ⅳ. 요약
Ⅴ. 사사
Ⅵ. REFERENCES

• 오미래(국립축산과학원) | Mirae Oh (National Institute of Animal Science, RDA, Cheonan 31000, Korea)
• 박형수(국립축산과학원) | Hyung Soo Park (National Institute of Animal Science, RDA, Cheonan 31000, Korea)
• 우제훈(국립축산과학원) | Jae Hoon Woo (National Institute of Animal Science, RDA, Cheonan 31000, Korea)
• 임은아(국립축산과학원) | Eun-A Lim (National Institute of Animal Science, RDA, Cheonan 31000, Korea)
• 이배훈(국립축산과학원) | Bae Hun Lee (National Institute of Animal Science, RDA, Cheonan 31000, Korea) Corresponding Author