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칡(Pueraria thumbergiana) 사일리지의 화학적 조성 및 영양적 가치
김건중,은정식 公州大學校 産業開發硏究所 1996 産業開發硏究 Vol.4 No.-
This experiment was conducted to investigate the effect of additives for wild Kudzu(Pueraria thumbergiana) silage. The fresh forages were cut into about 1cm length by the forage cutter and with formic acid(0.5%), wheat bran(5%) and fresh corn(50%), or without additives, and ensiled in the small experiments silo of 2l volume. Ensiled forages were fermented for 60days at room temperature. The characteristics of chemical composition and fermentation of silage were determined by chemical analysis, and digestibility of dry matter and crude protein by in vitro technique. The results obtained are summarized as follows; 1. The crude protein contents of raw material were higher for wheat bran(15.73%), than for Kudzu(14.58%), formic acid(14.39%) and corn(12.04%) silages(P<0.05). 2. The contents of NFE(nitrogen free extract) in raw material were higher in corn(41.48%), wheat bran(36.67%), formic acid(34.97%) than control(34.18%) silage(P<0.05). 3. The contents of NDF(neutral detergent fiber) and ADF(acid detergent fiber) were lower for all the treatments than those for law materials, respectively. 4. The pH of the Kudzu silages in control(5.2) and wheat bran(4.5) were higher than that of corn silage(4.4). 5. The concentration of latic acid for Kudzu silages with corn, wheat bran, formic acid treatment and control were 2.26%, 1.89%, 1.33% and 1.14%(P<0.05), respectively. 6. The Flieg's scores were higher in wheat bran(85) than in control(58), in formic acid(73), in corn(80) silages(P<0.05). 7. The DMD(dry matter digestibility) and CPD(crude protein digestibility) of in vitro technique were higher for corn(45.62% and 63.93) and wheat(42.62% and 62.57%) silages than for formic(41.84% and 59.88%) and control(39.87% and 54.04%) silages(P<0.05).