Sorghum-Sudan Hybrid의 생육시기와 절단길이가 Silage의 품종에 미치는 영향

The Effect of Maturity Stage and Particle Length of Sorghum-Sudan Hybrid on the Quality of Silage

본(本) 연구(硏究)는 Sorghum-Sudan hybrid를 생육시기별(生育時期別)로 절단(切斷)길이를 달리하여 silage를 제조하였을 때 이들이 silage의 품질(品質)에 미치는 영향을 구명(究明)하고저 실시되었다. 출수기(出穗期), 유숙기(乳熟期), 호숙기(糊熟期), 황숙기(黃熟期)에 예취(刈取)하여 각(各) 생육시기별(生育時期別)로 절단(切斷)길이를 1.0, 2.5 4.0cm로 하여 silage를 제조한 후 silage의 일반성분(一般成分), 유기산함량(有機酸含量), pH 및 Ammonia 태(態) N를 분석(分析)하여 silage의 품질(品質)을 평가(評價)하고, 주요성분간(主要成分間)의 상호관계(相互關係)를 분석(分析)한 결과(結果)를 요약(要約)하면 다음과 같다. 1. 생육(生育)이 진행(進行)됨에 따라 수분함량(水分含量)은 감소되어 건물함량(乾物含量)이 증가(增加)되었다. 조단백질함량(粗蛋白質含量)은 출수기(出穗期)에 12.55%에서 생육(生育)이 진행(進行)됨에 따라 감소하였고, 조섬유(粗纖維)는 증가(增加)하는 현상이었다. 2. Silage의 수분함량(水分含量)은 생육(生育)이 진행(進行)됨에 따라 현저히 감소되었다 (P<0.01). 3. Silage의 pH는 2.5cm로 절단(切斷)한 것이 가장 낮게 나타났으나 유의차(有意差)는 없었고 황숙기(黃熟期)가 3.53으로 가장 낮았으며 호숙기(糊熟期)가 4.59로 가장 높았다 (P<0.01). 4. Total-N에 대(對)한 Ammonia 태(態) N의 비율은 출수기(出穗期)가 16.3%로 가장 많고 호숙기(糊熟期)는 9.2%로 가장 적었다. 5. 유기산함양(有機酸含量)은 절단(切斷)길이별(別)로는 일정치 않으나 황숙기(黃熟期)가 유산(乳酸)은 많고 낙산(酪酸)이 없어 가장 양질(良質)의 silage를 만들 수 있는 것으로 나타났다. 6. pH와 유산(乳酸)(r=-0.719), 총산(總酸)(r=-0.716)간(間)과 낙산(酪酸)과 Flieg's score(r=-0.872) 간(間)에는 부(負)의 상관(相觀)이 있었고(P<0.01), 유산(乳酸)과 총산(總酸)(r=0.990), 수분(水分)과 ammonia 태(態) N(r=0 767)간(間)에는 정(正)의 상관(相關)이 있었다(P<0.01).

The purpose of this study is to examine the effect of maturity stages and particle length on quality of silage made from Sorghum-sudan hybrid (Pioneer 988). The silage was made at heading, milky, dough and yellow ripe stage and cut 1.0, 2.5, 4.0cm at each stage. The quality of the silage was evaluated on the bases of the chemical compositions, content of organic acids, pH and $NH_3-N$ of the silage, and also the correlation between main compositions of the silage. The results were summarized as follows; 1. The moisture content was decreased with advancing maturity, but dry matter content was increased. Crude protein was decreased with advancing maturity at the level of 12.55 percentageat heading stage. Crude fiber was tended to increase. 2. The moisture content of silage was markedly decreased with advancing maturity (p<0.01). 3. The pH value of silage was the lowest when particle length was 2.5cm, and there was no significant difference between particle lengths. At the yellow ripe stage, the pH value was the lowest (3.53) and at the dough stage, the pH value was the highest (4.59) (p<0.01). 4. The rate of $NH_3-N$ to total-N was the highest (16.3%) at heading stage, the lowest (9.2%) at the dough stage. 5. The organic acid contents was not uniformly fixed at the particle length, but the highest quality silage was produced at yellow ripe stage as was not produced butyric acid and plenty of lactic acid was contented. 6. The correlations between pH and lactic acid (r=0.719), pH and total acid (r=-0.716), butyric acid and Flieg's score (r=0.872) were negative, respectively (p<0.01). And those between lactic acid and total acid (r=0.990), moisture and $NH_3-N$ (r=0.767) were positive, respectively (p<0.01).