Effect of Addition of Lactic Acid Bacteria on Quality of Rye Silage Harvested at Early Heading Stage
2017
Choi, K.C., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Srisesharam Srigopalram, National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Soundharrajan Ilavenil, National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Palaniselvam Kuppusamy, National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Park, H.S., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Yoon, Y.H., Jungnong Bio Inc, Goksung, Republic of Korea | Jung, J.S., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Kim, J.H., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Kim, H.S., National Institute of Animal Science, RDA, Cheonan, Republic of Korea
This study was conducted to investigate the effect of addition of lactic acid bacteria inoculants on quality of rye silage harvested at early heading stage. The nutritive values in lactic acid bacteria (LAB) inoculated group showed similar results to control. The pH of rye silage in LAB inoculation significantly decreased as compared to control (P less than 0.05). In addition, the content of lactic acid in LAB inoculation significantly increased (P less than 0.05), but the content of acetic acid in LAB treatments decreased. In addition, lactic acid bacterial counts in LAB inoculation significantly increased as compared to control (P less than 0.05). Therefore, we suggest that rye silage could be improved by LAB inoculation.
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