Effect of Mixing Proportion of Green Tea Waste and Moisture Content on the Fermentation Quality and the Rate of in situ Degradation of TMR Silage
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- Suto Ryu
- Faculty of Agriculture, Yamagata University
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- Horiguchi Ken-ichi
- Faculty of Agriculture, Yamagata University
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- Takahashi Toshiyoshi
- Faculty fo Agriculture, Yamagata University
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- Toyokawa Koji
- Faculty of Agriculture, Hirosaki University
Bibliographic Information
- Other Title
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- 緑茶飲料残さの配合割合と水分含量がTMRサイレージの発酵品質とin situ消失率に及ぼす影響
- リョクチャ インリョウ ザンサ ノ ハイゴウ ワリアイ ト スイブン ガンリョウ ガ TMR サイレージ ノ ハッコウ ヒンシツ ト in situ ショウシツリツ ニ オヨボス エイキョウ
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Abstract
This study was carried out to examine the effect of proportion of green tea waste addition (10,20 and 30% on a dry matter basis) and moisture content of TMR (55, 65 and 75%) on the fermentation quality and insitu degradability of the TMR in the rumen of sheep. Lactic acid content tended to increase and the proportion of green tea waste added to the TMR increased and as the moisture content of the TMR decreased. Moisture content had small effects on the in situ degradability of dry matter, crude protein, neutral detergent fiber, and the effective degradability of TMR. Based on this study, it is recommended that the moisture content of the TMR be held at about 55%, when the TMR contains 10 to 30% green tea waste on a dry matter basis.
Journal
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- Japanese Journal of Grassland Science
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Japanese Journal of Grassland Science 53 (2), 127-132, 2007
Japanese Society of Grassland Science
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Details 詳細情報について
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- CRID
- 1390282680729857152
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- NII Article ID
- 110006368501
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- NII Book ID
- AN00194108
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- ISSN
- 21886555
- 04475933
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- NDL BIB ID
- 8914711
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- CiNii Articles
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- Abstract License Flag
- Disallowed
