Effect of Moisture and Additives on the Fermentation Quality and Chemical Composition of Bamboo Silage

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  • KIKUKAWA Hiroyuki
    Graduate School of Agriculture, Kyoto University, Japan Board of Education of Tamba city, Japan
  • CAI Yimin
    Japan International Research Center for Agricultural Sciences, Japan
  • SHIBATA Shozo
    Graduate School of Agriculture, Kyoto University, Japan

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Other Title
  • 水分と添加物の違いが竹サイレージの発酵品質と化学成分に及ぼす影響
  • スイブン ト テンカブツ ノ チガイ ガ タケ サイレージ ノ ハッコウ ヒンシツ ト カガク セイブン ニ オヨボス エイキョウ

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Abstract

<p>Bamboo forest is now unused or used limitedly in Japan. We conducted the following five experiments to use bamboo as a main raw material for silage processing. Plant fractions of leaves and culms in two types of bamboos, Japanese timber bamboo (Phyllostachys bambusoides) and moso bamboo (P. pubescens) were examined for chemical composition of silage under three levels of moisture content of 35, 45 and 55% (Experiment 1), and under three levels of additives, sake lees (SL), lactic acid bacteria RO50 (RO50), and both SL and RO50 (Exp. 2). Silage fermentation quality in whole plant of moso bamboo was examined under three levels (5, 10 and 15%) of additives of SL and molasses (Exp. 3), and under addition of RO50, cellulase, molasses, and SL (Exp. 4), and chemical composition of bamboo silage in Exp. 3 and 4 were examined in Exp. 5. The results indicated that the silage quality did not change with moisture content; however, adding 5% SL significantly lowered pH and increased crude protein of silage, whose quality was evaluated as high because of low concentrations of butyric and propionic acids.</p>

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