Effect of Processing on Fermentative Quality of Fully Ripened Rice Grain Silage

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  • 完熟期収穫の飼料用米の調製処理がサイレージ発酵特性に及ぼす影響
  • 完熟期収穫の飼料用米の調製処理がサイレージ発酵特性におよぼす影響
  • カンジュクキ シュウカク ノ シリョウ ヨウマイ ノ チョウセイ ショリ ガ サイレージ ハッコウ トクセイ ニ オヨボス エイキョウ

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The effects of processing, moisture control, crushing of grain, formic acid additive, formic acid plus propionic acid additive, lactic acid bacteria additive and glucose additive on the fermentative quality of fully ripened rice grain silage were analyzed. Storing experiments were conducted using a small-scale silo. The fermentative quality of rice grain silage after 120 days of storage was compared with that after 40 days of storage. We found that the fermentative qualities of fully ripened rice grain silage followed a trend similar to that of yellow-ripened rice grain silage. The formic acid plus propionic acid additive prevented fungi without moisture control. During the long storage period, not only lactic acid but also butyric acid and volatile basic nitrogen increased. The addition of lactic acid bacterium can inhibit increases in butyric acid and volatile basic acid.

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