書誌事項
- タイトル別名
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- Effect of Chop Length on the Course of Fermentation of Grass Silage
- セツダンチョウ ノ チガイ ガ サイレージ ハッコウ ニ オヨボス エイキョウ
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In order to investigate the effect of fineness of chop of grass on the silage quality and the bacteriological changes during ensilage, orchardgrass (Dactylis glomerata L.) harvested at preheaded stage was cut into four degrees of lengths (A; 0.5cm, B; 1.0cm, C; 3.0cm, 17; 5.0cm) and then immediately ensiled in the glass tubes (3×20 cm) with a rubber stopper attaching a valve of water seal for 56 days. The results obtained from this experiment were as follows. 1. Chopping of herbage into short lengths promoted rapid development of lactic acid bacteria at early stage after ensiling and lowered pH value rapidly. 2. The fermentation quality during ensilage was improved in proportion to fineness of chopping, and best results were obtained with chopping into 0.5cm lengths. The pH, ratios of volatile basic nitrogen to total nitrogen and butyric and total VFA contents were lower in A than B, C or D. Chopping resulted in increased contents of lactic acid.
収録刊行物
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- 日本畜産学会報
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日本畜産学会報 52 (12), 882-888, 1981
公益社団法人 日本畜産学会
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詳細情報 詳細情報について
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- CRID
- 1390282680170001920
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- NII論文ID
- 130000736520
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- NII書誌ID
- AN00195188
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- ISSN
- 18808255
- 00215309
- 1346907X
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- NDL書誌ID
- 2431947
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可