Effect of Addition of Lactic Acid Bacteria on Fermentation Quality of Rye Silage
2015
Choi, K.C., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Soundarrajan, I., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Mariadhas, V.A., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Park, H.S., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Kim, W.H., National Institute of Animal Science, RDA, Cheonan, Republic of Korea
This study was conducted to investigate the effect of novel Lactobacillus plantarum KCC-10 and KCC-19 on the quality and fermentation characterization of rye silages. The study was conducted at the National Institute of Animal Science, Cheonan province in Korea and consisted of three treatments: control without lactic acid bacteria, treatment with L. plantarum KCC-10 and treatment with L. plantarum KCC-19. The amounts of acid detergent fiber and neutral detergent fiber as well as the in vitro dry matter digestibility in KCC-10 and KCC-19 were similar to the control. The pH of rye silage in L. plantarum KCC-10 and KCC-19 treatments decreased compared to the control (p0.05). The amount of lactic acid in L. plantarum KCC-10 and KCC-19 treatments increased (p0.05), but the amounts of acetic acid and butyric acid in KCC-10 and KCC-19 treatments decreased (p0.05). In addition, the number of lactic acid bacteria in L. plantarum KCC-10 and KCC-19 treatments increased compared to the control (p0.05). Therefore, we suggest that rye silage was improved by the addition of L. plantarum KCC-10 and KCC-19.
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