• Korean Journal of Agricultural Science
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• v.31 no.1
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• pp.15-25
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• 2004

In order to determine the effect of fermentation by the mycelia of fungal species, Formitella fraxinea and Sarcodon aspratus, on the in vitro dry matter digestibility and pH of mixtures with sawdust plus 20% wheat bran w/w, on dry matter basis to use as a feedstuff or an additive including fungal mycelium into a feedstuff. The mixtures were unfermented (UF) and fermented by Formitella fraxinea(FF) and Sarcodon aspratus(SA) for two weeks at $29^{\circ}C$ in a incubator. Fungal fermentation products were added to the basal diet to the level of 0, 1, 3 and 5%, w/w of diets each. The in vitro dry matter digestibilities, soluble sugar contents and pH of fermentation fluids were measured at 24, 48 and 72hr after fermentation begin. Neutral detergent fiber(NDF) contents in mixtures were lower for SA and UF(80.4 and 82.2%) than for FF(88.3%) (P<0.05). In vitro DM digestibility for 48h was higer for SA(21.2%) than for UF and FF(17.9 and 12.2%). The in vitro dry matter digestibility for 24hr was higher for diets added with FF 1% as 49.18%, and lower for diet added with FF 5%(43.07%) than basal diet(44.98%)(P<0.05), and tended to be higher for the diets added with fungal products. The pH of in vitro fermentation fluids for 24 and 48 hrs fermentation were lower for diets added with all FF and SA than for UF(P<0.05). However, those for 72 hrs fermentation were higher for SA 1%(6.74) than other diets(P<0.05). The soluble sugar concentration of in vitro fermentation fluid was not different between diets for 24 hr fermentation. However, those were higher for all additive diets than basal diet for 48 and 72 hrs fermentation(P<0.05). It could be concluded that dairy cow's diets added with fungal fermentation products have positive effects, and expected it will be more beneficial if more fungal mycelium was contained.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.877-890
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• 2005

This study was carried out to determine the effect of different growing stages of winter cereal crops on the quality of silage materials and silages. Silages were made from the silage materials harvested at four growing stages(boot, heading, flowering, and yellow ripe) of barley, rye, oat, and wheat. Approximately 1 kg of silage materials harvested from each growing stage stored in vinyl bags with vacuum packing method and fermented at room temperature for 40 days. As the growing stages progressed, the moisture and crude protein contents of the silage materials decreased, and fiber contents(NDF, ADF and hemicellulose) increased. All the silage materials showed significantly higher contents of water soluble carbohydrate in the boot stages than in the flowering and yellow ripe stages. There was no tendency in acetic acid contents of silage materials cut at different growing stages. The overall pH of silage materials were in the range of 5.91-6.01, and there was no significant difference among growing stages. Buffering capacity of silage materials were in the range of 26.23-29.47meq/100g DM, and showed a tendency to decline as the growing stages proceeded. The moisture and crude protein contents of silages decreased significantly in all species as the growing stages proceeded, and the fiber contents vice versa. As the growing stages proceeded, the pH of the silages tended to increase, and the acetic, butyric, and lactic acid contents tended to decrease. The buffering capacity of silages had a tendency to decrease as the growing stages of winter cereal crops proceeded. Therefore, these features described above should be taken into consideration in order to make silages from winter crops economically.

• Journal of The Korean Society of Grassland and Forage Science
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• v.4 no.1
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• pp.41-60
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• 1983

Experiments were conducted to study the effect of stage of maturity at harvest on the quality of silage. Herbage samples taken from the barley plant, rye plant, wheat plant, oat plant, Orchardgrass, Italian ryegrass, a mixed grass sward of Orchardgrass and Italian ryegrass and corn plant at different stages of maturity and ensiled in order to evaluate the effect of maturity on the chemical composition and feeding value as well as digestibility using sheep. Forage material were ensiled in small concrete silo. 1. The dry matter yield per 10a increased with advancing the maturity. Yield of brarley plant was 404, 635 and 900 kg at heading, milk and milk dough stage, respectively. Rye plant yield was 279, 589, 708, 10,000, 1,265, 1,376 and 1,492 kg at booting, before heading, early heading, late heading, early flowering, late flowering and after flowering stage, respectively. Italian ryegrass yield was 355, 613, 844 and 1,109 kg at vegetative, booting, heading and flowering, respectively. Orchardgrass/Italian ryegrass production was 477, 696, 891 and 1,027 kg at before was 458, 1,252, 1,534, 1,986 and 2,053 kg at tassel, early milk, yellow ripe and ripe stage, respectively. 2. Dry matter content increased with advancing maturity, but crude protein declined markedly. The NFE content decreased with advancing maturity of all the herbages except corn plant where NFE content increased, but corn plant increased. The content of crude fiber increased with advancing maturity except corn plant. The content of crude ash decreased with advancing maturity. In the rye plant, the content of neutral detergent fiber (NDF), acid detergent fiber (ADF) and cellulose increased with advancing maturity. 3. In vitro dry matter digestibilities of the rye plant was 53.6, 54.1, 50.7, 47.1, 44.9, 40.1 and 38.9% booting, before hcading, early heading, late heading, early flowering, late flowering and after flowering stage, respectively. The regression equation was $Y=56.22-0.74X+0.009X^2$ (X=cutting date from the first cut, Y=dry matter digestibilities). 4. In vitro digestible dry matter yield (kg/10a) of rye plant increased with advancing maturity, but declined from the flowering stage. The regression equation was $Y=168.88+26.09X-0.41X^2$ (X=cutting date from the first cut). 5. In vitro digestibility of dry matter in the corn plant was 69.2, 71.5, 69.8 and 69.9% at tassel, early milk, milk and yellow ripe stage, respectively. 6. The digestibility of crude protein and crude fiber of all plants decreased with advancing matuity, but NFE of the barley and corn generally increased. 7. The TDN contents on the dry matter basis decreased, but those of barley and corn silage were not different. TDN content of barley was 57.8, 57.1 and 57.9% at heading, milk and milk dough stage, respectively. That of rye silage was 50.0, 27.2 and 43.7% at early flowering, after flowering and milk stage, respectively. Italian ryegrass silage was 67.9, 63.7, and 54.9% at before heading, early heading and after heading, respectively. In case of Orchardgrass silage the TDN was 54.8, 52.9 and 46.1% at after heading, after flowering and milk, respectively. Corn shows TDN value of 59.5, 62.8 and 61.6% at milk, yellow ripe and ripe, respectively. 8. The pH value increased slightly by advancing maturity. 9. the content of organic acid decreased by advancing maturity and also increasing the DM content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.723-729
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• 2004

To develop foods using dried persimmon, hot-water extracts of dried persimmons were added into strong wheat flour in the ratio of 10, 20, 30, and 40% and the quality characteristics of baked products were investigated. The proximate compositions of dried persimmons hot-water extracts were 70.37% of moisture, 1.72% of crude protein, 0.18% of crude lipids, 1.99% of crude ash and 4.37% of crude fiber, respectively. With increasing the addition of dried persimmons hot-water extracts, moisture content of the added breads was increased to 47.20% from 41.12% of non-added bread and water activity to 0.576 from 0.495. Water binding capacity of the added dried persimmons hot-water extracts rasied weight of the bread but decreased specific volume. In the hunter's color values the more dried persimmons hot-water extracts was added, the lower L vaules we, and the higher a and b values we. In the texture property, the addition of dried persimmons hot-water extracts increased hardness, gumminess and chewiness, while decreased adhesiveness and fracturability. Judging from texture, taste and overall acceptability of the product, recommended substitution level for hot-water extracts of dried persimmons in bread was 30% or less.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.834-839
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• 2007

This study was designed to determine the optimal ratio of dropwort powder in castella by adding the powder at levels of 0, 3, 6, 9, and 12% respectively. The properties of the castella were analyzed by specific gravity, specific volume, color determinations, texture properties and sensory evaluation. The Specific gravity increased with increasing amount of dropwort powder. However, the specific volume decreased with increasing dropwort powder. For the color values, as more dropwort powder was added, the L-value decreased. The castella with 9% dropwort powder had a higher hardness, gumminess, and chewiness. A sensory panel perceived that the external and internal color of the castella become darker with the dropwort powder substitution and the grain size decreased with increasing amount dropwort powder, while sweet taste showed no significant difference. The order of overall preference was DP 9>DP 6>DP 12>CON>DP 3. Therefore, the substitution of 9% of wheat flour with dropwort powder was recommended in the production of castella.

• Journal of Animal Science and Technology
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• v.51 no.5
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• pp.369-378
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• 2009

Protein fractionation was evaluated from whole crop silages of rye (RS), wheat (WS), triticale (TS), oat (OS), barley (BS), and rice straw silage (RSS), and in vitro trial was carried out to examine the effect of silage and extraction of soluble protein on fermentation characteristics, total gas production and degradation. Soluble protein of silages was extracted with borate-phosphate buffer, and fermentation characteristics, gas production and degradation of silages were estimated by incubating anaerobically the mixed solution of strained rumen fluid and artificial saliva (1:1, v/v) containing dried and ground silages placed in nylon bag at $39^{\circ}C$ up to 48h. Soluble protein (SP) content was lowest for RSS as 2.11% in total CP compared to those for other silages. Highest A fraction (NPN) was observed from RS (74.33% of total CP) while those from TS and RSS were relatively low (48%). B2 fraction was relatively higher for RS, RSS and WS than for TS and BS. $B_3$ fraction was lowest in WS among silages. C fraction (27.07) in RSS was higher than in other silages (1.40~9.93%). pH in incubation solution was increased (P<0.01~P<0.001) for extracted silages up to 12h but decreased (P<0.01) at 48h for non-extracted ones. Contents of ammonia-N (P<0.001) and total VFA (P<0.01~P<0.001) were higher for non-extracted silages than for extracted ones. Acetate proportion was increased (P<0.001) in buffer extracted silages while those of propionate and butyrate were decreased (P<0.001) up to 24h incubation. Increased (P<0.001) total gas production was obtained from non-extracted silages up to 12h while gas production was increased (P<0.01) in extracted ones thereafter. In vitro degradation of dry matter and CP was increased (P<0.001) in non-extracted silages but that of neutral detergent fiber was increased (P<0.001) in extracted ones without difference among silages. Difference in mean values of degradability for each silage prior to- and post extraction with borate buffer, however, was not found among silages. It may be concluded that high NPN content of silages may reduce the protein availability in silages and borate buffer soluble components in silages can stimulate the early stage of fermentation.