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ID 287
Eprint ID
287
フルテキストURL
タイトル(別表記)
Studies on Silage-Making : XVI. The Effect of Wilting and Chopping of Forage on the Quality of Silage
著者
内田 仙二 岡山大学
須藤 浩 岡山大学
柴田 国吉 岡山大学
抄録
Two experiments were carried out to investigate the relationship between the dry matter level or physical form of forage and the quality of silage. One experiment was carried out to find the effect of the dry matter content of forage on the quality of resultant silage. Namely, green oats, of which dry matter was adjusted to five levels (15%, 24%, 33%, 410% and 61%) by means of wilting or adding of water, were stored in the experimental silos, respectively. Each silo was opened after 158 days and the fermentative quality and the dry matter loss of silages produced were estimated. And the other experiment was carried out to confirm the relationship between the form of forage and the quality of silage. In this experiment, Italian ryegrass, of which a part was chopped at the length of 1 cm, 2 cm, 3 cm, 5 cm and 10cm and the rest. was lacerated and bruised after chopped at 2cm length, were stored in laboratory miniature-sealed silos, respectively, and then each silo was sealed completely. Of resulant silage, fermentative quality and carotene content were estimated. The results obtained are summarized as follows : 1) The score by Flieg's appraisal method of the silages was 15 in the silage of 15% dry matter, 58 in the silage of 24% dry matter, 70 in the silage of 33% dry matter and 95 in both silages of 41% and 61% dry matter. And a positive significant correlation, r = +0.880 (p<0.05), was found between the dry matter level of forage and score by Flieg's appraisal method of silage. 2) The invisible loss of dry matter during storage was more in a low dry matter silage than in a high dry matter silage and the dry matter loss by top spoilage of silage was more in a high dry matter silage than in a low dry matter silage. Therefore, no significant difference of the conservation ratios of edible dry matter between silages was found. 3) The fermentative quality of silages made from fine-chopped grass (1-2cm) was better than that of silages made from rough-chopped grass(5-10cm), and the preserved carotene in the silage was increased by chopping grass. 4) The silages made from lacerated and bruised grass were superior in quality to the chopped silage, and contained the carotene of high level, when compared with the chopped silages. These data suggest that the quality of the silage in affected remarkably by dry matter level and physical form of forage.
発行日
1971
出版物タイトル
岡山大学農学部学術報告
出版物タイトル(別表記)
Scientific Reports of the Faculty of Agriculture Okayama University
37巻
1号
出版者
岡山大学農学部
出版者(別表記)
Faculty of Agriculture, Okayama University
開始ページ
61
終了ページ
73
ISSN
0474-0254
NCID
AN00033029
資料タイプ
紀要論文
言語
Japanese
論文のバージョン
publisher
査読
無し
Eprints Journal Name
srfa