Effects of Adding Crushed Fresh Sweet Potatoes on the Quality of Rice Straw, Clover and Sweet Potato Stalk Silages

볏짚, 클로버 및 고구마덩굴 Silage 조제(調製)를 위한 생고구마 첨가(添加)의 효과(效果)

  • Kim, Jong Woo (Dept. of Dairy Science, Coll. of Agriculture, Chungnam Natl. Univ.) ;
  • Kim, Yong Kook (Dept. of Dairy Science, Coll. of Agriculture, Chungnam Natl. Univ.)
  • 김종우 (충남대학교 농과대학 낙농학과) ;
  • 김용국 (충남대학교 농과대학 낙농학과)
  • Published : 1984.06.30

Abstract

In order to improve the quality of silages made of rice straw, clover and sweet potato stalk, crushed fresh sweet potatoes(CFSP) were added at various levels to each silage. When the fermentation was completed, the chemical composition, pH and main organic acid contents of each silage were analized. The results obtained were summarized. 1. The moisture content of sweet potato stalk silage was highest among all silages tested. The clover silage showed the highest value in crude protein content. On the other hand, the rice straw silages were high in NFE and crude fiber contents. When the level of CFSP increased, the NFE contents tended to increase and crude fiber decrease. 2. The content of total organic was highest in clover silage. However, the percentage of lactic acid in total acid content was highest in sweet potato silage. The percentage of lactic ac id in total acid content was increased in paralled with the levels of CFSP. 3. The sweet potato stalk silages showed the lowest pH value (4.10-4.20). The highest pH values were 4.75-5.22 in rice straw silage. The addition of CFSP tended to lower the pH. 4. It appears the quality of clover and rice straw silages can be imp roved by adding CFSP at 5 and 10% levels, respectively, on fresh weight basis. The addition of CFSP to the sweet potato stalk silage, however, was not effective in this experiment.

Keywords