Fermentation qualities of silages made from brewers grain and substandard wheat flour
2008
Terui, H.(Rakuno Gakuen Univ., Ebetsu, Hokkaido (Japan)) | Miyajima, W. | Ataku, K.
Wet brewers grain (BG) is low cost feed ingredient, but it has been difficult widely to utilize due to its high moisture contents. On the other hand, substandard wheat flour from wheat flour plants has been abundant while it is high in nutrients. The objective of this study was to evaluate silages made of BG and mixture of BG and substandard wheat flour (B+W) by those fermentation qualities when various additives were added. BG and B+W were ensiled in one litter of plastic silo with no additive (control), lactic acid bacteria (L), effective microorganisms (EM), Aspergilus orizae soybean culture (IM), and natto bacteria (NB) were added, then preserved at room temperature for 15 d. The composition of BG was 74.3% in moisture, 23.0%DM in CP, and 3.9%DM in WSC while B+W was 43.8% in moisture, 15.0% in CP, and 43.8% in WSC. The pH of the silage of BG was 3.74, and lower at B+W (P0.01). Lactic acid content of control silage was the lowest among BG silages, but L and B+W silages were higher (P0.01). There was no difference in acetic acid contents among B+W silages, but BG with L resulted in more acetic acid content than control silage (P0.01). NH3-N contents did no differ in additives in both BG and B+W silages, but mixing of wheat resulted in higher (P0.01). Both gas loss and moisture were lower in B+W than BG silages (P0.01), but no difference in DM recovery. No difference was detected in Flieg's score or V-Score, but mixing of wheat resulted in 100 points in all additives.
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