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 Film Layers and Storing Period on the Fermentation Quality of Whole Crop Barley Silage

청보리 사일리지의 비닐겹수 및 저장기간에 따른 발효품질

  • Received : 2015.02.03
  • Accepted : 2015.03.05
  • Published : 2015.03.31
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Abstract

This study was undertaken to characterize feed value and silage quality according to storage period and film layers for whole-crop barley silage. The crude protein (CP) content increased in all silage during the storage periods compared to those before silage, this content slightly increased over the prolonged storage period but it was not significant (p>0.05). Depending on the film layers of silage, 6 layers were higher than 4 layers. The neutral detergent fiber (NDF) and acid detergent fiber (ADF) contents also increased in all silage during storage periods compared to those before silage (P<0.05), but they were maintained at similar levels during the storage period. Depending on the film layers of silage, 6 layers were higher than 4 layers. The total digestible nutrients (TDN) content decreased in all silage during the storage periods. However, it was maintained at a similar level for the duration of each storage period. Depending on the film layers of silage, 6 layers were lower than 4 layers. The pH value was decreased during the prolonged storage period and depending on the film layers, 6 layers were lower than 4 layers. In the organic acid contents during the prolonged storage period, lactic acid increased, acetic acid was lower, and butyric acid was significantly higher (p<0.05). Depending on the film layers, 6 layers showed higher levels of lactic acid and lower levels of butyric acid (p<0.05). Therefore, these results showed that 6 layer wrapping was advantageous for long term storage of whole crop barley silage, while also indicating that it is desirable to use 4 layer wrapping within a six month period.

이 연구는 비닐겹수 및 저장기간 따른 청보리 사일리지의 사료가치 및 사일리지 품질특성을 구명하고자 수행하였다. 조단백질 함량은 저장기간 모두 사일리지 제조 전에 비해 높아지는 경향을 보였고, 저장기간이 길어질수록 약간 높은 값을 보였지만 통계적인 유의성은 없었다. 비닐겹수에 따라서는 6겹 처리한 처리구가 4겹보다 높은 경향이었다. NDF와 ADF 함량은 저장기간 모두 사일리지 제조 전보다 높은 경향을 보였고(p<0.05), 저장기간에 따라서는 비슷한 값을 나타냈다. 비닐 겹수에 따라서는 6겹 처리한 처리구가 4겹보다 더 높은 값을 나타냈다. TDN 함량은 저장기간 모두 사일리지 제조 전보다 낮은 경향을 보였고, 저장기간에 따라서는 비슷한 값을 보였다. 비닐겹수에 따라서는 6겹에서 다소 낮은 값을 보였다. pH는 저장기간이 길어짐에 따라 낮아지는 경향을 보였고, 비닐겹수에 따라서는 6겹에서 4겹보다 낮은 값을 보였다. 유기산 함량에서는 저장기간이 길어짐에 따라 젖산함량은 약간 증가하는 경향을 보였고, 초산함량은 낮아지는 경향을 보였으며 낙산함량은 유의적으로 증가하는 경향을 보였다(p<0.05). 비닐겹수에 따라서는 6겹에서 4겹보다 높은 젖산함량과 낮은 낙산함량을 보였다(p<0.05). 따라서 청보리 사일리지는 장기저장을 할 경우에는 6겹으로 하는 것이 유리하고, 4겹으로 처리했을 경우 6개월 안에 사용하는 것이 유리하다고 판단된다.

Keywords

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