九州大学大学院農学研究院動物資源科学部門家畜生産学講座家畜飼料生産利用学研究室
Laboratory of Animal Feed Science, Division of Animal Science, Department of Animal and Marine Bioresource Sciences, Faculty of Agriculture, Kyushu University
九州大学大学院農学研究院動物資源科学部門家畜生産学講座家畜飼料生産利用学研究室
Laboratory of Animal Feed Science, Division of Animal Science, Department of Animal and Marine Bioresource Sciences, Faculty of Agriculture, Kyushu University
九州大学大学院農学研究院動物資源科学部門家畜生産学講座家畜飼料生産利用学研究室
Laboratory of Animal Feed Science, Division of Animal Science, Department of Animal and Marine Bioresource Sciences, Faculty of Agriculture, Kyushu University
九州大学大学院農学研究院動物資源科学部門家畜生産学講座家畜飼料生産利用学研究室
Laboratory of Animal Feed Science, Division of Animal Science, Department of Animal and Marine Bioresource Sciences, Faculty of Agriculture, Kyushu University
九州大学大学院農学研究院動物資源科学部門家畜生産学講座家畜飼料生産利用学研究室
Laboratory of Animal Feed Science, Division of Animal Science, Department of Animal and Marine Bioresource Sciences, Faculty of Agriculture, Kyushu University
The present study was conducted to investigate the effects of ethanol addition on the fermentation quality of silages made from forage oats (Avena sativa L. var. Hayoats) and ltalian ryegrass (Lolium multiflorunz Lam. var. Waseyutaka). lmmediately after harvesting from the experimental field of Kyushu University, forage oats (FO) and ltalian ryegrass (IR) were cut into 2-3 cm lengths prior to the addition of ethanol (99.5% (v/v)) at the level of O, 1, 3 or 5% on the fresh weight basis of the two forages. This is followed by ensiling into a laboratory silo (1.0 liter polyethylene container) and stored at 20℃ over 30 days. The silage sample, which was taken from each silo, was analyzed for the determination of dry matter (DM), pH, total nitrogen (TN), volatile basic nitrogen (VBN), lactic acid, acetic acid, butyric acid, propionic acid, ethanol, mono- and oligo- saccharide, and fructosan. The following results were obtained. The values of pH, VBN and VBN/TN showed small but significant decreases by ethanol addition at 3 and 5% levels in FO, but in IR they did not show significant changes. The addition of ethanol did not give significant changes in the contents of lactic, acetic and propionic acids for both FO and IR. Butyric acid content showed significant decreases in FO in contrast to a slight decrease in IR, resulting in a higher improvement of fermentation quality for FO than for IR by adding ethanol.