Effects of Maturity, Wilting, Lactic Acid Bacteria Inoculant and Rate of Application of Cellulase on the Fermentation Quality and Feeding Value of Whole-Crop Two-Rowed Barley (Hordeum distichum L.) Silage

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  • 登熟期,予乾処理,乳酸菌およびセルラーゼの添加水準がオオムギホールクロップサイレージの発酵品質と飼料価値に及ぼす影響
  • Effects of Maturity Wilting Lactic Acid

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Abstract

Two-Rowed whole-crop barley was harvested at the milk-ripe, dough-ripe and yellow-ripe stages. The forage harvested at milk-ripe stage was ensiled directly or after wilting. At the dough-ripe and yellow-ripe stages, unwilted forages were ensiled with or without the following additives : (1) Untreated (Control) (2)0.1% lactic acid bacteria (LAB) inoculant (3)0.02% acremonium cellulase (4)0.1% LAB inoculant+0.01% acremonium cellulase (5)0.1% LAB inoculant+0.02% acremonium cellulase. All the silages were well preserved no matter how the silages were treated with enzyme and LAB inoculant, either alone or in combination. They had lower pH value and higher total fermentation acids content compared with the control. There was an evidence of synergism between LAB inoculant and higher level of application of the enzyme in increasing lactic acid and total fermentation products. Digestibility of the silage crude protein, crude fat and crude fiber decreased as plant maturity proceeded ; NFE digestibility increased as maturity advanced. Milk stage silages had higher DCP content than dough and yellow-ripe stage silages. TDN content was highest at the yellow-ripe stage silage. The DCP yield (kg/a) was decreased in the following descending order : milk-ripe (9.5) > yellow-ripe (6.2) > dough-ripe (5.1). TDN yield (kg/a) followed the order : yellow-ripe (93.9) > dough-ripe (72.9) > milk-ripe (65.2). The acremonium cellulase with and without LAB had no remarkable effect on DCP content and DCP yield but improved TDN content and TDN yields of the silages.

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