Temporal changes in chemical quality and goats' palatability of fermented rice bran

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  • 発酵米ぬかの化学的品質とヤギによる嗜好性の経時的変化
  • ハッコウ コメヌカ ノ カガクテキ ヒンシツ ト ヤギ ニ ヨル シコウセイ ノ ケイジテキ ヘンカ

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Abstract

In order to evaluate the year-round potential as the feed of rice bran (RB) which can be freely obtained in rural area of Japan, the chemical quality and goats' palarability of fermented rice bran (FRB) aded with bamboo humus and water were examined temporally. FRB was sampled at nine times during storage period (10 days), and the chemical quality was evaluated by the Fliegs' method and the V-score method which are chemical quality evaluation methods in silage. In addition, the cafeteria test with RB estimated the palatability of RRB in eight times during storage period, employing the 4 Saanen adult female-goats without eating experience of RB or fermented feed. Although the V-score of FRB slightly decreased from 100 (0 day of storage) to 94.4 (99^<th> day of storage), the Fliegs' score always maintained 100 except for 0 day of storage, and the highest quality was maintained during whole storage period. The goats' palatability of FRB was affected by their eating experience rather than the quality. Compared with RB, the eating latency of FRB was longer (P<0.05) till the 5th day of the test, and the intake of FRB was fewer (P<0.05) till the 6th day of the test. However, these significant differences among two feeds were lost after these days of the test. It was suggested that the FRB added with bamboo humus and water can maintain the good quality for a long period of time, and its feeding for about one week can also improve the palatability of FRB of the same extent of RB by goat which is inexperienced in eating of FRB.

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