Effects of Microwave Radiation and Cellulase Addition on Silage Quality of Fresh Straw of Rice (Oryza sativa L.)

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  • マイクロ波照射とセルラーゼ添加が生稲わら(Oryza sativa L.)サイレージの化学組成および発酵品質に及ぼす影響
  • Effects of Microwave Radiation and Cell

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Abstract

The effects of microwave radiation and cellulase addition on the fermentation quality, chemical composition and in vitro dry matter digestibility (IVDMD) of fresh rice (Oryza sativa L.) straw silage were studied. Fresh rice straw (DM 38.7%) was irradiated with microwaves for 0, 3 or 6 min on a frequency of 2450 MHz with 600 watts of power and ensiled after adding lactic acid bacteria with and without Acremonium cellulase. Microwave irradiation significantly (P<0.01) limited the hydrolysis of sucrose in the material prior to ensiling and increased the contents of neutral detergent fiber (NDF) and hemicellulose of silages. It obviously improved the fermen-tation quality of silages as indicated by higher contents of lactic acid and residual water-solublecarbohydrates (WSC), and lower pH values and contents of butyric acid and volatile basicnitrogen (VBN). Acremonium cellulase had relatively greater effects on the pH values, lactic acid, crude fiber and NDF contents in the irradiated silages than those in unirradiated silage. However, all treatments did not affect IVDMD.

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