Influences of the Addition of Lactic Acid Bacteria Inoculants and an Enzyme during the Crush Processing of Corn Silage on the Nutritive Value, Nutrient Intake and Aerobic Deterioration
This study investigated the influences of the addition of lactic acid bacteria inoculants and an enzyme during the crush processing of corn silage on the nutritive value, nutrient intake and aerobic deterioration. The fermentation quality of the silages showed that although all of the silages were of good quality, the V-score of U was 91.0 points and significantly lower than those of other silages (P＜ 0.01). On the chemical composition of silages, the crude protein concentration of U was 7.1%DM and significantly lower than those of other silages (P<0.05). On the digestibility, the nutritive value and nutrient intake did not significantly differ among the silages examined. After silo opening, a rapid rise in heat was seen from the 6th after opening for 11C38 and SLA, and from the 9th in U and SL, respectively.
Crush processing Corn silage Lactic acid bacteria inoculant Aerobic deterioration
Kousaku Souma Peng Wang Masahiko Yamaguchi Chihiro Sato Mieko Adachi Tohru Kitamura Takayoshi Masuko
Tokyo University of Agriculture, Abashirii, Hokkaido 099-2493, Japan PIONEER HI-BRED JAPAN Co. Ltd. Memuro, Hokkaido 082-0004, Japan Hokuren Technical Research Institute of Livestock and Grassland Science, Kunneppu, Hokkaido 099-1421 SNOW BRAND SEED Co. Ltd. Technical Research Institute, Ebetsu 069-0832, Hokkaido, Japan
国际会议
首尔
英文
192-193
2009-08-10（万方平台首次上网日期，不代表论文的发表时间）