Yunus, M.
(Department of Animal Science, Agriculture Faculty, Syiah Kuala University)
,
Ohba, N.
(Department of Animal Science, Division of Animal and Marine Bioresource Science, Graduate School of Kyushu University)
,
Tobisa, M.
(Department of Animal Science, Division of Animal and Marine Bioresource Science, Graduate School of Kyushu University)
,
Shimojo, M.
(Department of Animal Science, Division of Animal and Marine Bioresource Science, Graduate School of Kyushu University)
,
Masuda, Y.
(Department of Animal Science, Division of Animal and Marine Bioresource Science, Graduate School of Kyushu University)
Urea as a silage additive increases crude protein but reduces fermentation quality of silage by increasing pH and enhancing clostridial bacteria growth, especially in low sugar forages. Glucose and formic acid might be expected to compensate these defects caused by urea addition to grass silage. Thu...
Urea as a silage additive increases crude protein but reduces fermentation quality of silage by increasing pH and enhancing clostridial bacteria growth, especially in low sugar forages. Glucose and formic acid might be expected to compensate these defects caused by urea addition to grass silage. Thus, in this experiment urea formic acid or urea with glucose was applied to improve N content and the quality of napiergrass (Pennisetum purpureum Schumach.) silage. The first growth of napiergrass was harvested at 85 days of age and about 700 g of the grass was ensiled in laboratory silos (1.0 liter polyethylene containers) for 2, 7, 14, and 30 days at room temperature ($28^{\circ}C$). The treatments were no additives (control), urea, urea+glucose or urea+formic acid. Urea was added before ensiling at 0.5% of fresh weight of napiergrass and glucose and formic acid were added at 1% of fresh weight, respectively. After opening the silo, pH, dry matter content (DM), contents on DM basis of total N (TN), volatile basic nitrogen (VBN), lactic acid (LA), acetic acid (AA) and butyric acid (BA) were determined. The control at 30 days of fermentation showed 5.89 for pH with 13.8% for VBN/TN and 1.51% for AA. The addition of urea increased TN by about 1.5% units but decreased the fermentation quality by increasing pH from 5.89 to 6.86, increasing VBN/TN from 13.8% to 24.63%, increasing BA from 0.02% to 0.56%, and decreasing LA from 1.03% to 0.02%. Glucose addition with urea significantly decreased VBN/TN from 13.8% to 4.44% by reducing pH from 6.86 to 4.83 because of higher production of LA (2.62%). Adding urea and formic acid resulted in a more pronounced depression of VBN/TN and fermentation than the addition of urea and glucose. This study suggested that the combination of 1% glucose or 1% formic acid with 0.5% urea will improve nutritive value and fermentation quality of napiergrass silage.
Urea as a silage additive increases crude protein but reduces fermentation quality of silage by increasing pH and enhancing clostridial bacteria growth, especially in low sugar forages. Glucose and formic acid might be expected to compensate these defects caused by urea addition to grass silage. Thus, in this experiment urea formic acid or urea with glucose was applied to improve N content and the quality of napiergrass (Pennisetum purpureum Schumach.) silage. The first growth of napiergrass was harvested at 85 days of age and about 700 g of the grass was ensiled in laboratory silos (1.0 liter polyethylene containers) for 2, 7, 14, and 30 days at room temperature ($28^{\circ}C$). The treatments were no additives (control), urea, urea+glucose or urea+formic acid. Urea was added before ensiling at 0.5% of fresh weight of napiergrass and glucose and formic acid were added at 1% of fresh weight, respectively. After opening the silo, pH, dry matter content (DM), contents on DM basis of total N (TN), volatile basic nitrogen (VBN), lactic acid (LA), acetic acid (AA) and butyric acid (BA) were determined. The control at 30 days of fermentation showed 5.89 for pH with 13.8% for VBN/TN and 1.51% for AA. The addition of urea increased TN by about 1.5% units but decreased the fermentation quality by increasing pH from 5.89 to 6.86, increasing VBN/TN from 13.8% to 24.63%, increasing BA from 0.02% to 0.56%, and decreasing LA from 1.03% to 0.02%. Glucose addition with urea significantly decreased VBN/TN from 13.8% to 4.44% by reducing pH from 6.86 to 4.83 because of higher production of LA (2.62%). Adding urea and formic acid resulted in a more pronounced depression of VBN/TN and fermentation than the addition of urea and glucose. This study suggested that the combination of 1% glucose or 1% formic acid with 0.5% urea will improve nutritive value and fermentation quality of napiergrass silage.
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대상 데이터
). The chopped material contained 19.4% DM, 1.85% TN and 3.06% WSC.
5% of napiergrass (fresh weight basis), and glucose and formic acid were added at 1% of napiergrass fresh weight, respectively. Three replicates were prepared for each treatment. About 700 g of the material was ensiled, using a stick to crush the material into a laboratory silo (1.
The experiment was a factorial design of 4X4 with 3 replicates. The data were analyzed statistically by two-way analysis of variance (ANOVA) using a commercially available package (SAS, 1995).
데이터처리
The experiment was a factorial design of 4X4 with 3 replicates. The data were analyzed statistically by two-way analysis of variance (ANOVA) using a commercially available package (SAS, 1995).
이론/모형
The pH was measured with a glass Horiba electrode pH meter. Total nitrogen (TN) was determined by the Kjeldahl method (AOAC, 1984); VBN by steam distillation (AOAC, 1984); lactic acid (LA) by the method of Barker and Summerson (1941); volatile fatty acids were analyzed by gas chromatography (Shimadzu GC-17A with 12 m capillary column, condition: column temperature 100℃, injection and detector temperature 250℃).
성능/효과
The results of ANOVA (significant effects) were: DM, main effects for additives (p<0.01) and days (p<0.01), and interaction for additives X days (p<0.01); pH value, main effects for additives (p<0.01) and days (p<0.05), and interaction for additives X days (p<0.01).
The results of ANOVA (significant effects) were: TN, main effects for additives (p<0.01) and days (p<0.01), and interaction for additives x days (p<0.05); VBN/TN, main effects for additives (p<0.01) and days (p<0.01), and interaction for additives x days (p<0.01).
The pH value and DM content of the silages are shown in figure 1. The results of ANOVA (significant effects) were: DM, main effects for additives (p<0.01) and days (p<0.01), and interaction for additives X days (p<0.01); pH value, main effects for additives (p<0.01) and days (p<0.05), and interaction for additives X days (p<0.01).
C, U and UG tended to decrease DM content as fermentation days increased, but in UFA treatments fermentation days did not affect this parameter. The final DM content of silage was 15.22% for C, 13.29% for U, 14.39% for UG and 16.09% for UFA, respectively.
, 1991). The results of ANOVA (significant effects) were: TN, main effects for additives (p<0.01) and days (p<0.01), and interaction for additives x days (p<0.05); VBN/TN, main effects for additives (p<0.01) and days (p<0.01), and interaction for additives x days (p<0.01).
Urea addition significantly increased TN compared with the control, but there were no significant differences between U, UG and UFA silages for TN content. After 30 days, compared with 13.80% of VBN/TN for C, U treatment increased it to 24.63%, but UG and UFA decreased this parameter to 4.44% and 1.43%, respectively. VBN/TN increased with the days of storage and became stable after 14 days in C, and after 7 days of storage in U.
Figure 3 shows the effects of treatments on lactic acid (LA), acetic acid (AA) and butyric acid (BA) production in the silage. The results of ANOVA (significant effects) were; LA: main effects for additives (p<0.01) and days (p<0.05), and interaction for additives X days (p<0.01); AA: main effects for additives (p<0.01) and days (p<0.01), and interaction for additives X days (p<0.01); BA: main effects for additives (p<0.05).
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