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Effect of Addition of Lactic Acid Bacteria on Fermentation Quality of Rye Silage
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 Title & Authors
Effect of Addition of Lactic Acid Bacteria on Fermentation Quality of Rye Silage
Choi, Ki Choon; Ilavenil, Soundarrajan; Arasu, Mariadhas Valan; Park, Hyung-Su; Kim, Won-Ho;
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 Abstract
This study was conducted to investigate the effect of novel Lactobacillus plantarum KCC-10 and KCC-19 on the quality and fermentation characterization of rye silages. The study was conducted at the National Institute of Animal Science, Cheonan province in Korea and consisted of three treatments: control without lactic acid bacteria, treatment with L. plantarum KCC-10 and treatment with L. plantarum KCC-19. The amounts of acid detergent fiber and neutral detergent fiber as well as the in vitro dry matter digestibility in KCC-10 and KCC-19 were similar to the control. The pH of rye silage in L. plantarum KCC-10 and KCC-19 treatments decreased compared to the control (p<0.05). The amount of lactic acid in L. plantarum KCC-10 and KCC-19 treatments increased (p<0.05), but the amounts of acetic acid and butyric acid in KCC-10 and KCC-19 treatments decreased (p<0.05). In addition, the number of lactic acid bacteria in L. plantarum KCC-10 and KCC-19 treatments increased compared to the control (p<0.05). Therefore, we suggest that rye silage was improved by the addition of L. plantarum KCC-10 and KCC-19.
 Keywords
Rye;Lactic acid bacteria;Silage;Fermentation quality;
 Language
Korean
 Cited by
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