한국초지조사료학회지 (JKSGFS) Vol. 42 No. 2 (p.96-102)

미생물 첨가와 사일로 밀도가 총체벼 사일리지의 영양소 함량, 발효특성 및 호기적 안전성에 미치는 영향

Effects of Microbial Additives and Silo Density on Chemical Compositions, Fermentation Indices, and Aerobic Stability of Whole Crop Rice Silage
키워드 :
Aerobic stability,Density,Fermentation characteristic,Microbial additives,Whole crop rice silage

목차

ABSTRACT
Ⅰ. 서론
Ⅱ. 재료 및 방법
   1. 사일리지 제조
   2. 영양소 함량
   3. 발효 특성
   4. 미생물 성상과 호기적 안정성
   5. 통계처리
Ⅲ. 결과 및 고찰
   1. 영양소 함량
   2. 발효특성
   3. 미생물 및 호기적 안정성
Ⅳ. 요약
Ⅴ. 사사
Ⅵ. REFERENCES

초록

The present study investigated effects of microbial additives and silo density on chemical compositions, fermentation indices, and aerobic stability of whole crop rice (WCR) silage. The WCR (“Youngwoo”) was harvested at 49.7% dry matter (DM), and ensiled into 500 kg bale silo with two different compaction pressures at 430 kgf (kilogram-force)/cm2 (LOW) and 760 kgf/cm2 (HIGH) densities. All WCR forage were applied distilled water (CON) or mixed inoculants (Lactobacillus brevis 5M2 and Lactobacillus buchneri 6M1) with 1:1 ratio at 1x105 colony forming unit/g (INO). The concentrations of DM, crude protein, ether extract, crude ash, neutral detergent fiber, and acid detergent fiber of whole crop rice before ensiling were 49.7, 9.59, 2.85, 6.74, 39.7, and 21.9%, respectively. Microbial additives and silo density did not affect the chemical compositions of WCR silage (p>0.05). The INO silages had lower lactate (p<0.001), but higher propionate (p<0.001). The LOW silages had higher lactate (p=0.004). The INO silages had higher yeast count (p<0.001) and aerobic stability (p<0.001). However, microbial counts and aerobic stability were not affected by silo density. Therefore, this study concluded that fermentation quality of WCR silage improved by microbial additives, but no effects by silo density.