볏짚사일리지 제조를 위한 유기감귤 첨가효과

Effects of Supplementing Organic Citrus in Making Rice Straw Silage

The effects of supplementation of organic citrus on the quality of rice straw silage was investigated in this study. The aim of the study was to improve the quality of rice straw silage using agricultural by-products and therefore to secure the good quality forage sources. Firstly, looking at chemical composition of citrus added rice straw silage, crude protein content appeared improved with the addition of citrus to rice straw silage compared to control while NDF and ADF contents decreased. pH of the silages were different between control(4.39) and treatments$(3.47\sim3.53)$. Lactic acid content was higher in citrus added silage(4.87mM) than in control (3.65mM). External quality of the silages was also better in citrus added silage when citrus added at the equal ratio with rice straw(1 : 1). This trend was the same as with pH and lactic acid content. Propionate was significantly higher in citrus addd silage but butyrate was significantly lower. DM and NDF disappearance rates in the rumen were highest when citrus added at the equal ratio with rice straw(1:1). In conclusion, supplementation of citrus to rice straw silage with equal ratio contributed the best to the improvement of the quality of silage and it may have been due mainly to abundant content of non-structural carbohydrate in citrus.