The relationship among preference, chemical-components and fermentation-products of apple-pomace added rice whole-crop silages
2019
Umeki, N. (Iwate University, Morioka, Iwate (Japan). United Graduate School of Agricultural Sciences) | Kang, D.J. | Kawamoto, H. | Matsuzaki, M.
An experiment was conducted to investigate effects of adding apple-pomace (AP) to rice (Oryza sativa L.) whole-crop silages (RWCS) on preference, chemical-components and fermentation-products. Rice of four cultivar or line was harvested at yellow ripe stage, chopped and packed into plastic drum silo to prepare RWCS. Each silage was added AP at 0, 10, 25 and 50% on fresh-matter basis and then ensiled (0%AP-, 10%AP-, 25%AP- and 50%AP-RWCS). Four sheep were used to evaluate preference of four RWCS (different cultivar or line at same AP proportion) in cafeteria trials for 3 hours. These trials were conducted in a 4 × 4 Latin-square design. Lactic acid and ethanol concentrations increased, and pH decreased by adding AP to RWCS. Dry-matter intake (DMI) of Tsugaru-roman-RWCS was significantly increased by adding AP while DMI of RWCS alone was similar among four cultivar or lines. Multiple linear-regression analyses revealed that DMI of 0%AP-RWCSs was significantly related to its dry-matter and crude-fat contents, and DMI of AP added RWCS was significantly decreased as its butyric acid concentration was increased. These results suggest that relationships among preference, chemical-components and fermentation products of four RWCSs are different when RWCS was ensiled alone or with AP.
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