Effects of Additives of Lactic Acid Bacteria and Cellulase on Fermentation Characteristics and Palatability of Kale Juice Residue Silage

• IEKI Hajime

  Ehime Prefecture Animal Husbandry Experimental Station

• KISHIMOTO Yuhki

  Ehime Prefecture Animal Husbandry Experimental Station

• MASUI Kazue

  Ehime Prefecture Animal Husbandry Experimental Station

• SHIMAIE Shinji

  Ehime Prefecture Animal Husbandry Experimental Station

• TANIGUCHI Kohzo

  Graduate School of Biosphere Science, Hiroshima University

Bibliographic Information

Other Title

• 乳酸菌とセルラーゼの添加ケールジュース粕サイレージの発酵品質と乳牛による嗜好性
• ニュウサンキン ト セルラーゼ ノ テンカ ケールジュース カス サイレージ ノ ハッコウ ヒンシツ ト ニュウギュウ ニ ヨル シコウセイ

Abstract

Kale juice residue, a mixture of raw and dried matter (1 : 1 on dry matter basis), as a food processing by-product was ensiled with additives to assess their effects on the fermentation of silage and its palatability in dairy cows. The ensiling treatments consisted of three groups : Control (without additives), L (with Lactbacillus rhamnosus), and LC (with Lactbacillus rhamnosus and cellulase). The kale juice residue for each treatment was tightly packed and preserved for 40 days in three 3 L plastic bottles and one 220 L dram silo, which were used to measure the fermentation characteristics and palatability, respectively. The contents of neutral detergent fiber and acid detergent fiber were lower in the LC-silage than in any other silage (P<0.01), and non fibrous carbohydrate and glucose were higher in LC-silage (P<0.01). With the fermentation characteristics, LC-silage had a lower pH and a higher lactic acid concentration when compared to the other silages (P<0.01). Palatability of the three silages, presented in pairs to six dairy cows, was evaluated by using the amount of dry matter intake at 15, 30, 45 and 60 minutes after feeding. All cows were allowed to selectively eat each silage in three pairs. LC-silage showed superior palatability to the other silage in all cows ; the dry matter intake of LC-silage was the greatest at any time (P<0.01). These results indicate that the combined application of lactic acid bacteria and cellulase to kale juice residue improves the fermentation quality of the silage and its palatability in cows.

Journal

• Nihon Chikusan Gakkaiho

  Nihon Chikusan Gakkaiho 77 (3), 401-407, 2006

  Japanese Society of Animal Science

Keywords

• Kale juice residue silage
• Lactic acid bacteria
• Cellulase
• Fermentation quality
• Palatability

Details

• CRID: 1390001205192885632
• NII Article ID: 10025839119
• NII Book ID: AN00195188
• DOI: 10.2508/chikusan.77.401
• ISSN: 18808255
• ISSN: 00215309
• ISSN: 1346907X
• NDL BIB ID: 8077737
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I8077737
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed