이형발효 유산균주가 이탈리안 라이그라스 및 총체보리 사일리지의 반추위 발효성상에 미치는 영향

The aim of this study was to investigate the effects of heterofermentative lactic acid bacteria(HLAB) on the quality of silage during fermentation period using Italian ryegrass(IRG) and Whole crop barley(WCB) silage. The Lactobacillus casei KACC 12416(LC) and Lactobacillus reuteri KCTC 3594(LR) was inoculated into the IRG and WCB silages. This study investigated the in vitro and in situ rumen fermentation effects. The control group were lower total gas production than all Lactobacilli group(p<0.05). The control group were higher ammonia nitrogen concentration than all Lactobacilli group, and the silage fermented for 60 days lower ammonia nitrogen concentration than that for 30 days. LC was high production of total VFA(p<0.05). In situ experiments, LCR was high dry matter digestibility when it was fermented for 48 hours, and the control group was the lowest. IRG were from 8 to 10% higher difference between crops than WCB. Based on the results of this study, it is shown that the silage with inoculation of the HLAB that produces propionic acid improves rumen fermentation conditions and increases the digestibility of silage for livestock. The Lactobacillus was very effective in protecting the IRG and WCB silage exposed to air under laboratory condition.