논문 상세보기
pp.113-117
This study was conducted to find a way to improve quality by observing changes in quality and microbial communities according to whether corn silage was treated with additives and the storage period, and to utilize them as basic research results. The experimental design was performed by 2˟4 factor desigh, and the untreated (CON), and the additive inoculated (ADD) silage were stored and fermented for 30 (TH), 60 (ST), 90 (NT), and 120 (OHT) days, with each condition repeated 3 times. There was no change in the nutrient content of corn silage according to additive treatment and storage period (p>0.05). However, the change in DM and the increase in the relative proportions of lactic acid content and Lactobacillales according to the storage period (p<0.05) indicate that continuous fermentation progressed until OHT days of fermentation. Enterobacterales (33.0%), Flavobacteriales (14.4%), Sphingobacteriales (12.7%), Burkholderiales (9.28%) and Pseudomonadales (6.18%) dominated before fermentation of corn silage, but after fermentation, the diversity of microorganisms decreased sharply due to the dominance of Lactobacillales (69.4%) and Bacillales (11.5%), Eubacteriales (7.59%). Therefore, silage maintained good fermentation quality with or without microbial additives throughout all fermentation periods, but considering the persistence of fermentation even in long-term storage and the aerobic stability, it would be advantageous to use microbial additives.
Ⅱ. 재료 및 방법
1. 사일리지 제조
2. 사료가치 및 발효특성 분석
3. 미생물상 분석
4. 통계 분석
Ⅲ. 결과 및 고찰
1. 사일리지의 사료가치
2. 사일리지의 발효 특성
3. 사일리지의 미생물 분포
Ⅳ. 요약
Ⅴ. 사사
Ⅵ. REFERENCES
