Protein breakdown during ensilage, with special reference to protein addition and air introduction at ensiling

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  • 蛋白質添加および空気導入処理を行なったサイレージにおける蛋白質の分解過程
  • タンパクシツ テンカ オヨビ クウキ ドウニュウ ショリ オ オコナッタ サイレージ ニ オケル タンパクシツ ノ ブンカイ カテイ

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Protein breakdown during ensilage was traced with the protein-added and the air-introduced silages. In six experiments similarly designed, Italian ryegrass and orchardgrass were ensiled in one-litre laboratory silos. Each experiment consisted of (A) control, (B) 2% gluten addition at ensiling, and (C) air introduction for the first 4 days of ensilage. Protein nitrogen (PN) and volatile basic nitrogen (VBN) were determined on 2, 4, 7, 14, 21 and 70 days after ensiling.<br>1. In the control series, decrease in PN occurred rapidly during the early stage (until 4-7th day), thereafter little, change was found until 70th day. Marked increase in VBN was found in some of the experiments and not in others. The increase took place mainly between 14th and 21st or 21st and 70th day of ensilage.<br>2. In the gluten-added silages, marked protein breakdown was also recognized during the early stage. However, considerable decrease in PN occurred even at the later stage of ensilage, resulting in little difference with the PN of the corresponding control silages on 70th day.<br>Increase in VBN in the gluten-added silages was remarkable when it was marked in the control silage. But, in some cases, VBN increased in the gluten-added silage in spite of little increase in the corresponding control.<br>3. Protein breakdown as expressed by decrease in PN in the air-introduced silages was much slower and to less extent than in the other two treatments mentioned above. However, VBN increased at the later stage of ensilage without exception.<br>4. From the above results together with the organic acid composition reported in the previous papers, it may be concluded that deterioration of silage has not direct relation with the first step of protein breakdown as expressed by decrease in PN but corresponds with the further breakdown of amino acids as expressed by increase in VBN.

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