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Effects of Molasses Addition on the Feeding Value of Socheongryongtang(Herbal Medicine) Meal Silage

당밀 첨가가 소청룡탕박 사일리지의 품질에 미치는 영향

  • Moon, Kye Bong (Department of Animal Science & Biotechnology, Chungnam National University) ;
  • Cho, Sung Kyung (Department of Animal Science & Biotechnology, Chungnam National University) ;
  • Park, Duk Sub (FUSIONBIO Co. Ltd.) ;
  • Kim, Sung Bok (Chungnam Institute of Animal Science) ;
  • Lee, Bong Duk (Department of Animal Science & Biotechnology, Chungnam National University) ;
  • Jo, Cheorun (Department of Animal Science & Biotechnology, Chungnam National University) ;
  • Lim, Jae Sam (Chungnam Institute of Animal Science) ;
  • Lee, Soo Kee (Department of Animal Science & Biotechnology, Chungnam National University)
  • Published : 2008.06.01

Abstract

Two experiments were conducted to investigate effects of molasses addition to silage materials in ensiling Socheongryongtang meal on the nutritive quality of silage, palatability and various ruminal parameters in Korean native goats. In Experiment 1, Socheongryongtang meal silage was produced by the addition of 0, 0.5, or 1.0% molasses and stored for 40 days at room temperature. There were three replicates per treatment. Lactic acid contents of Socheongryongtang meal silage containing molasses(0.5 and 1.0%) were significantly(p<0.05) higher than that of the control(0%). However, the pH and butyric acid contents of Socheongryongtang meal silage containing molasses(0.5 and 1.0%) were lower than those of the control(0%). In addition, molasses(0.5 and 1.0%) increased the number of lactobacillus, but decreased the number of fungi in Socheongryongtang meal silage. In vitro dry matter disappearance tended to increase by molasses addition. In Experiment 2, three 1.5-yr-old Korean native female goats were employed in cross-over design to measure the palatability and various ruminal parameters of Socheongryongtang meal silage. Feed intake of Socheongryongtang meal silage containing molasses(0.5 and 1.0%) for 30 min significantly higher than that of control(0%). Silmilar trend was found when the feed intake was measured for 6 hr. In various ruminal parameters, molasses addition to silage materials increased propionic acid(P) and total volatile fatty acid contents, but decreased pH, acetic acid (A), and butyric acid. The A/P ratio was the lowest in 1.0% molasses treatment group. It is concluded that molasses addition in ensiling Socheongryongtang meal could enhance its nutritional quality and lengthen storage period. Also the palatability of silage was improved by the addition of molasses.

Keywords

Herbal medicine meal silage; Socheongryongtang meal; Palatability; Molasses; Korean native

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