The present study investigated the effects of forage cutting and baler mixing on the chemical compositions, fermentation indices, and aerobic stability of whole crop rice (WCR) haylage. The WCR (“Youngwoo”) was harvested at 48.4% dry matter and ensiled into a 300 kg bale silo with forage cutting (whole crop without cutting vs. 5 cm of cutting length). The WCR forages were ensiled without baler mixing process (CON) or with (MIX). The concentrations of dry matter, crude protein, ether extract, crude ash, neutral detergent fiber, and acid detergent fiber of whole crop rice before ensiling were 48.4, 9.70, 2.57, 6.11, 41.2, and 23.5%, respectively. The forage cutting did not affect the chemical compositions, fermentation indices, microbes, and aerobic stability of WCR haylage (p>0.05). The CON haylages tend to be higher in NDF content (p<0.10). The MIX haylages had lower in lactate (p=0.019), and lactate:acetate ratio (p<0.001). The MIX haylages had higher in lactic acid bacteria (LAB) (p=0.010). Therefore, this study concluded that the fermentation quality of WCR haylage improved by baler mixing, but had no effects by forage cutting.

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.

This study was conducted to estimate the effect of different cutting lengths on fermentation characteristics and aerobic stability of whole crop rice (WCR) silage. The WCR was harvested at the yellow ripe stage (43.7%, DM), and then cut at 5 (R05), 10 (R10), and 20 cm (R20) of the theoretical length of cut with no cut WCR (R60). Each forage was ensiled into 20 L mini bucket silo (5 kg) for 150 days in quadruplicates. The cutting lengths were not affected the chemical compositions of WCR silage (p > 0.05). The pH (p < 0.001) and concentration of ammonia-N (p = 0.022) in WCR silage were increased linearly with the increase of cutting length. The concentration of lactate had quadratic effect (p = 0.007), which was highest in R20 silage (p < 0.05). The concentration of acetate was increased linearly (p = 0.014), but the concentration of butyrate was decreased linearly (p = 0.033). The lactic acid bacteria count was decreased linearly (p = 0.017), and yeast count had quadratic effect (p = 0.009), which was the highest in R20 silage (p < 0.05). Aerobic stability had strong quadratic effect (p < 0.001), which was the highest in R20 silage (p < 0.05). In conclusion, R60 silage had highest pH by a linear increase of ammonia-N concentration and led to low aerobic stability. While R20 silage had the lowest pH by high lactate concentration and led to high aerobic stability.

The goal of this study was to evaluate effects of various microbial and organic additives on chemical compositions, fermentation indices, and aerobic stability of barley silage. Youngyang barley harvested at 31.5% dry matter (DM), and ensiled into 20 L bucket silo for 0, 1, 3, 7, 48, and 100 d in quadruplicates with four additives following: sterile destilled water at 1% of fresh forage (CON); Lactobacillus plantarum at 1.2 x 105 cfu/g of fresh forage (CL); Lactobacillus buchneri at rate of 1.2 x 105 cfu/g fresh forage (LB); Fermented Persimmon Extract at 1% of fresh forage (FPE); and Essential Oil at 1% of fresh forage (EO). On 100 d of ensiling, CL and FPE silages had lower (p<0.05) DM than CON silage. Additionally, FPE silage had higher (p<0.05) crude protein than CON silage. All silages with additives, except EO, had higher (p<0.05) neutral detergent fiber (NDF) than CON silage. Silage treated with CL, LB, and FPE had lower in vitro DM digestibility than CON silage, and silages treated with LB and FPE had higher in vitro NDF digestibility (IVNDFD) on 100 d of ensiling. The PFE silage produced the highest (p<0.05) lactate during ensiling period, while LB silage produced the highest (p<0.05) acetate. All inoculated silages had higher (p<0.05) LAB count than control silage. Only CL silage had higher (p<0.05) yeast count than control silage, while the other silages were not differ compared to CON silage. The aerobic stability was higher (p<0.05) in LB and FPE silages than in CON silage. In conclusion, FPE could be an alternative additive to increase IVNDFD, fermentation indices, and aerobic stability of barley silage.

This study was conducted to estimate the effect of home or hetero fermentative lactic acid bacteria(LAB) on chemical composition, fermentation quality, and aerobic stability of rye silage. Rye forage was harvested at dough stage(28.9% of dry matter), chopped to 3-5 cm length, and divided into 4 piles for different inoculations as treatment, following 1) No additives(CON); 2) Lactobacillus plantarum at rate of 1.5 x 105 cfu/g of fresh forage(LP); 3) L. buchneri at rate of 1.2 x 105 cfu/g of fresh forage(LB); and 4) Mixture of LP and LB at 1:1 ratio(MIX). Rye silage was ensiled into 20 L bucket silo in quadruplicate for 0, 1, 4, 7, and 100 day periods. After 100 days of ensiling, the silage treated with LB had lower acid detergent fiber content(p<0.05), but higher in vitro dry matter digestibility(p<0.05). The LB and MIX reduced (p<0.05) pH more rapidly than CON and LP across the ensiling days, but had no difference on 100 days. Silage treated LP had lowest(p<0.05) acetic acid, but highest(p<0.05) propionic acid. In contrast, LB treated silage had highest(p<0.05) acetic acid, but lowest(p<0.05) propionic acid with the absence of butyric acid. On microbial count, LP treated silage had lowest(p<0.05) LAB, yeast, and aerobic stability, whereas LB and MIX treated silages had highest(p<0.05). Mold was not detected across all silages. Therefore, it could be concluded that heterofermentative LAB solely or combo with homofermentative LAB might improve in vitro dry matter digestibility, fermentation characteristics, and aerobic stability of rye silage harvested at dough stage.

This experiment was conducted to evaluate effects of wilting and additives on fermetation characteristics, quality and aerobic stability of silage of rye(Seca1e cereale L.) harvested at the early heading stage. Harvested rye was wilted or mixed with beet

This experiment was conducted to investigate the effects of propionic acid and wilting on fermentation quality of Italian ryegrass silage. Grass material was wilted for a day before ensiling and propionic acid(0. 0, 0. 2. 0. 5 and 0.8 7~ of fresh matter)