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 Addition of Lactic Acid Bacteria on Quality of Rye Silage Harvested at Early Heading Stage

젖산균 첨가가 출수초기 호밀 사일리지의 품질에 미치는 영향

  • Choi, Ki-Choon (Grassland and Forages Division, National Institute of Animal Science, RDA) ;
  • Srigopalram, Srisesharam (Grassland and Forages Division, National Institute of Animal Science, RDA) ;
  • Ilavenil, Soundharrajan (Grassland and Forages Division, National Institute of Animal Science, RDA) ;
  • Kuppusamy, Palaniselvam (Grassland and Forages Division, National Institute of Animal Science, RDA) ;
  • Park, Hyung-Su (Grassland and Forages Division, National Institute of Animal Science, RDA) ;
  • Yoon, Yong Hee (Jungnong Bio Inc) ;
  • Jung, Jeong Sung (Grassland and Forages Division, National Institute of Animal Science, RDA) ;
  • Kim, Ji Hye (Grassland and Forages Division, National Institute of Animal Science, RDA) ;
  • Kim, Hyun Seup (Grassland and Forages Division, National Institute of Animal Science, RDA)
  • Received : 2017.04.28
  • Accepted : 2017.11.13
  • Published : 2017.12.31
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Abstract

This study was conducted to investigate the effect of addition of lactic acid bacteria inoculants on quality of rye silage harvested at early heading stage. The nutritive values in lactic acid bacteria (LAB) inoculated group showed similar results to control. The pH of rye silage in LAB inoculation significantly decreased as compared to control (p<0.05). In addition, the content of lactic acid in LAB inoculation significantly increased (p<0.05), but the content of acetic acid in LAB treatments decreased. In addition, lactic acid bacterial counts in LAB inoculation significantly increased as compared to control (p<0.05). Therefore, we suggest that rye silage could be improved by LAB inoculation.

본 연구는 젖산균 첨가제 처리가 호밀 사일리지 사료가치, 품질 및 미생물상의 변화에 미치는 영향을 조사하기 위해 수행되었다. 호밀 사일리지의 사료가치는 젖산균 첨가제 처리와 무처리구간에 크게 변화는 나타나지 않았다. 그리고 호밀 사일리지의 젖산함량은 젖산균 첨가제 처리구가 현저하게 높은 경향을 보였으나(p<0.05) 초산은 젖산균 첨가제 접종구가 약간 낮아지는 경향을 보였으나 유의적인 차이는 보이지 않았다. 그리고 호밀 사일리지의 젖산균 수는 무접종구에 비해 젖산균 첨가제 접종구에서 현저하게 증가하였다(p<0.05). 이상의 결과를 요약해 보면 호밀 사일리지 제조시 젖산균 첨가제 접종에 의해 사일리지의 품질이 향상되었다.

Keywords

References

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