Weed & Turfgrass Science

The Korean Society of Weed Science & The Turfgrass Society of Korea Archive (한국잡초학회 & 한국잔디학회)
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Effects of Glycine soja Supplementation on the Quality of Corn Silage

야생콩(Glycine soja)을 이용한 옥수수 사일리지의 품질향상

  • Yang, Bung-Mo (College of Agriculture and Life Sciences, Chungnam National University) ;
  • Heo, Jung-Min (College of Agriculture and Life Sciences, Chungnam National University) ;
  • Park, Kee Woong (College of Agriculture and Life Sciences, Chungnam National University) ;
  • Lee, Hyung-Suk (Woosong College) ;
  • Lee, Soo-Kee (College of Agriculture and Life Sciences, Chungnam National University)
  • 양병모 (충남대학교 농업생명과학대학) ;
  • 허정민 (충남대학교 농업생명과학대학) ;
  • 박기웅 (충남대학교 농업생명과학대학) ;
  • 이형석 (우송정보대학) ;
  • 이수기 (충남대학교 농업생명과학대학)
  • Received : 2016.11.11
  • Accepted : 2016.12.14
  • Published : 2016.12.31
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Abstract

This study was conducted to examine the effects of Glycine soja (GS) supplementation on the quality of corn silage. Corn silage was used in a $3{\times}2$ factorial arrangements with respective factors being addition of GS (0, 10, and 20%) and without or with Lacobacillus plantarum as lactic acid bacteria, and were stored for 40 days at a room temperature ($20-25^{\circ}C$). Corn silage with supplemented 20% GS increased (p<0.05) crude protein contents compared with that in corn silage with supplemented 0 and 10% GS, however crude fat, NDF, and starch concentrations was not affected (p<0.05) by addition of GS. Furthermore, the interaction was found (p<0.05) between corn silage with supplemented 20% GS and the addition of lactic acid in butyric acid. Silage pH was increased while GS supplementation increased. Corn silage with supplemented 20% GS increased (p<0.05) glucose and fructose concentrations. The results of current study indicate that corn silage with supplemented 20% GS could be used as a useful strategy to improve corn silage with increased crude protein contents along with sucrose, glucose and fructose concentrations.

본 연구는 옥수수 사일리지의 조단백질 함량을 증가시키기 위하여 국내 야생콩을 0, 10 및 20%씩 첨가하였고 여기에 사일리지 발효촉진용 생균제를 두 수준으로 첨가하여 4반복의 $2{\times}3$의 요인실험을 실시하였다. 조단백질 함량은 야생콩 20% 첨가구가 무첨가구에 비하여 유의하게 높은 결과를 보였다. 젖산 함량은 야생콩의 첨가량이 많아짐에 따라 감소하는 경향을 나타내었는데, 20% 첨가구가 0% 첨가구에 비하여 유의하게 감소한 결과를 보였다. pH는 야생콩 첨가량이 증가함에 따라 높아지는 경향을 보였다. 각 처리구별 평균치에 있어서 유산균 처리구는 무처리구에 비하여 높은 경향을 나타내었지만 유의성은 인정되지 않았다. 결론적으로 야생콩의 첨가수준이 많아지면 전체적으로 사일리의 품질에는 부정적 요인이지만, 20% 정도의 첨가로는 단백질의 함량을 향상시키고, 젖산 함량에 있어 품질 유지에 지장이 없는 것으로 생각된다.

Keywords

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