Nutrient value of fermented TMR considering volatile components
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- KAWAUCHI Daisuke
- Graduate school of Agriculture, University of Miyazaki
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- NISHIMURA Keiko
- Miyazaki Livestock Research Institute
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- TAKAHASHI Toshihiro
- Graduate school of Agriculture, University of Miyazaki
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- KAWASHIMA Tomoyuki
- Graduate school of Agriculture, University of Miyazaki
Bibliographic Information
- Other Title
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- 揮発性成分を考慮した発酵TMRの栄養価
- キハツセイ セイブン オ コウリョ シタ ハッコウ TMR ノ エイヨウカ
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Abstract
<p>The volatile components are produced by fermentation when preparing fermented TMR. In the digestion experiment using fermented TMR, when the samples are dried by heat for the analysis of each chemical component, volatile components disappear. Consequently, they are not reflected in the nutrient value of fermented TMR. The purpose of this study was to evaluate the accurate nutritive value of fermented TMR by considering volatile components. We conducted two digestion experiments. For the first one, we used fermented TMR with or without about 5% brewers grains (5%BTMR, CTMR1) and for the second one, we used fermented TMR with or without about 8% brewers grains (8%BTMR, CTMR2). The volatilization rates of ethanol, lactic acid, acetic acid, butyric acid and VBN in this study were 99.4±0.6%, 12.4±6.7%, 74.4±8.8%, 83.5±11.4%, 78.4±22.5, respectively. The dry matter digestibility when considering the volatile components was 1.5 point higher than when not considering it.</p>
Journal
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- Nihon Chikusan Gakkaiho
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Nihon Chikusan Gakkaiho 92 (3), 301-307, 2021-08-25
Japanese Society of Animal Science
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Details 詳細情報について
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- CRID
- 1390289641714281728
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- NII Article ID
- 130008102367
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- NII Book ID
- AN00195188
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- ISSN
- 18808255
- 00215309
- 1346907X
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- NDL BIB ID
- 031683271
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed