Journal of The Korean Society of Grassland and Forage Science (한국초지조사료학회지)

The Korean Society of Grassland and Forage Science (한국초지조사료학회)
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Effect of Lactic Acid Bacteria and Chlorella on Nutritive Values and Quality of Italian Ryegrass-Alfalfa Silage

젖산균과 클로렐라 첨가가 이탈리안라이그라스-알팔파 혼파 사일리지의 사료가치 및 품질에 미치는 영향

  • Choi, Ki Choon (Grassland and forage division, National Institute of Animal Science, RDA) ;
  • Arasu, M. Valan (Grassland and forage division, National Institute of Animal Science, RDA) ;
  • Ilavenil, S. (Grassland and forage division, National Institute of Animal Science, RDA) ;
  • Park, Hyung Su (Grassland and forage division, National Institute of Animal Science, RDA) ;
  • Jung, Min Woong (Grassland and forage division, National Institute of Animal Science, RDA) ;
  • Lee, Sang Hack (Grassland and forage division, National Institute of Animal Science, RDA) ;
  • Jung, Jeong Sung (Grassland and forage division, National Institute of Animal Science, RDA) ;
  • Hwangbo, Soon (Department of Animal Resources, Daegu University) ;
  • Kim, Won Ho (Grassland and forage division, National Institute of Animal Science, RDA) ;
  • Lim, Young Chul (Grassland and forage division, National Institute of Animal Science, RDA)
  • Received : 2014.01.21
  • Accepted : 2014.03.09
  • Published : 2014.03.31
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Abstract

To provide the basic data on the utilization of chlorella as a method to improve the quality of forage, we examined the effect of the addition of lactic acid bacteria (LAB) and chlorella on the change of nutritive value, quality and microbes on Italian ryegrass and alfalfa mixture silage (IRG-Alfalfa silage). The nutritive values of IRG-Alfalfa silage were not significantly different in all treatments. The pH of IRG-Alfalfa silage decreased in both LAB and chlorella treatments. Further the content of lactic acid in the LAB treatment increased as compared to the control, and also significantly increased in the treatment of LAB with chlorella (p<0.05). In addition, the number of LAB increased in lactic acid bacteria treatment as compared to the control, and also increased in the treatment of LAB with chlorella (p<0.05). Therefore, we suggest that LAB and chlorella would improve the quality of IRG-Alfalfa silage.

본 연구에서는 IRG-Alfalfa 사일리지 제조시 젖산균과 클로렐라를 처리하여 사일리지의 사료가치, 품질 및 미생물상의 변화를 조사하였다. IRG-Alfalfa 사일리지 제조시 대조구와 클로렐라와 젖산균 공용 처리구의 조단백질 함량은 비슷한 수준을 보였으며 섬유소와 TDN 함량 그리고 in vitro 건물소화율 처리구에서는 차이를 나타나지 않았다. IRG-Alfalfa 사일리지 제조시 클로렐라와 젖산균 공용 처리시 pH가 감소되었다. 젖산함량은 대조구에 비해 젖산균 단독처리구에서 증가되었으며(p<0.05), 클로렐라와 젖산균 공용 처리구에서는 젖산함량이 현저하게 증가하였다(p<0.05). 그리고 젖산균 단독처리구의 젖산균 수는 대조구에 비해 현저하게 증가하였으며(p<0.05). 또한 클로렐라와 젖산균 공용처리구도 현저하게 증가하였다(p<0.05). 이상의 결과를 요약해 보면 IRG-Alfalfa 사일리지 제조시 젖산균과 클로렐라 처리에 의해 사일리지의 품질이 향상되었다.

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