Effect of Addition of Lactic Acid Bacteria and Chlorella on Nutritive Values and Quality of Italian Ryegrass-Hairy Vetch Silage

Abstract

This study was conducted to investigate the effect of the addition of lactic acid bacteria (LAB) and chlorella on the change of nutritive value, quality and microbes regarding the mixture silage of Italian ryegrass and hairy vetch (IRG-HV silage). The content of crude protein of IRG-HV silage in only the LAB treatment was not different as compared to the control. However, the content of crude protein significantly increased in the treatment of LAB with chlorella, compared to both the control and LAB treatments (p<0.05). Acid detergent fiber, neutral detergent fiber, total digestible nutrient and in vitro dry matter digestibility of IRG-Alfalfa silage were not significantly different in all treatments. Further, the pH of IRG-HV silage in only the LAB treatment was not different as compared to control, but decreased in both LAB and chlorella treatments (p<0.05). The content of lactic acid in the LAB treatment increased as compared to the control, and also significantly increased in the LAB treatment with chlorella (p<0.05). In addition, the number of LAB in LAB treatment increased as compared to the control, and significantly also increased in the LAB treatment with chlorella (p<0.05). Therefore, we suggest that IRG-HV silage improved with addition of both LAB and chlorella.

Effect of Heterofermentative Lactic Acid Bacteria on the Quality of Italian Ryegrass and Whole-crop Barley Silage

“…이런 경우 유산균을 첨가하게 되면 유산발효가 촉진될 뿐만 아 니라 발효품질이 개선되며 건물 회수율 향상 및 호기적 변 패를 억제하므로 양질의 사일리지 제조를 위해서는 미생물 첨가제의 사용이 권장되고 있다 (Kim et al, 2008). 미생물 첨가제로 주로 사용되는 유산균은 품질의 저장성 향상, 건 물손실률 감소 및 단백질 분해 감소 (Seale, 1986) 등에 효 과적이며 산도를 빠르게 낮춰 사일리지 기호성 저하와 사 료섭취량 감소를 야기시키는 낙산 (Buchanan-smith, 1990)과 악취의 원인이 되는 발효균의 증식을 억제하여 사료 급여 시 가축의 증체량과 유량 개선에 효과가 있는 것으로 보고 되고 있다 (Muck and Kung, 1997 (Choi et al, 2014). Choi et al (2011a,b)은 유산균 첨가에 따라 lactate의 함량이 증가한다고 보고하였는데 본 연구에 서 30일과 45일이 경과한 처리구에서 비슷한 결과를 나타 냈다.…”