1582 Effect of Additives on the Fermenttion Qulity nd Residul Mono- nd Discchrides Compositions of Forge Ots (Aven stiv L.) nd Itlin Ryegrss (Lolium multiflorum Lm.) Silges To Sho, *, M. Shimojo 1, T. Wng nd Y. Msud 1 Deprtment of Grsslnd nd Forge Science, College of Animl Sciences nd Technology Nnjing Agriculturl University, Weigng 1, Nnjing, 210095, P. R. Chin ABSTRACT : This study imed to evlute the effects of silge dditives on the fermenttion qulities nd residul mono- nd discchrides composition of silges. Forge Ots (Aven stiv L.) nd Itlin Ryegrss (Lolium multiflorum Lm.) were ensiled with glucose, soric cid nd pre-fermented juice of epiphytic lctic cid cteri (FJLB) tretments for 30 dys. In oth species grss silges, lthough the respective controls hd higher contents of utyric cid (20.86, 33.45g kg -1 DM) nd mmoni-n/totl nitrogen (100.07, 114.91 g kg -1 ) s compred with other treted silges in forge ots nd Itlin ryegrss, the fermenttion ws clerly dominted y lctic cid cteri. This ws well indicted y the low ph vlue (4.27, 4.38), nd high lctic cid/cetic cid (6.53, 5.58) nd lctic cid content (61.67, 46.85 g kg -1 DM). Glucose ddition incresed significntly (p<0.05) lctic cid/cetic cid, nd significntly (p<0.05) decresed the vlues of ph nd mmoni-n/totl nitrogen, nd the contents of utyric cid nd voltile ftty cids s compred with control, however, there ws slightly ut significntly (p<0.05) higher utyric cid nd lower residul mono- nd di-scchrides s compred with soric cid nd FJLB dditions. Soric cid ddition showed the lowest ethnol, cetic cid nd mmoni-n/totl nitrogen, nd highest contents of residul fructose, totl mono- nd di-scchrides nd dry mtter s well s high lctic cid/cetic cid nd lctic cid content. FJLB ddition hd the lowest ph vlue nd the highest lctic cid content, the most intensive lctic cid fermenttion occurring in FJLB treted silges. This resulted in the fster ccumultion of lctic cid nd fster ph reduction. Soric cid nd FJLB dditions depressed clostridi or other undesirle cteril fermenttion, thus this decresed the wter-solule crohydrtes loss nd sved the fermentle sustrte for lctic cid fermenttion. (Asin-Aust. J. Anim. Sci. 2005. Vol 18, No. 11 : 1582-1588) Key Words : Forge Ots, Itlin Ryegrss, Silge, Additives, Mono- nd Di-scchrides INTRODUCTION The success of ensilge is principlly dependent upon cretion of neroic conditions in the silo nd the presence t ensilge of oth sufficient lctic cid cteri (LAB) nd dequte wter-solule crohydrtes (WSC) in the grss (Rooke, 1990). Although neroic conditions cn e improved y proper ensiling, such s chopping, compcting nd seling nd so forth, there cn still e considerle ctivity of eroic microorgnisms during the very erly stges of ensiling (eroic phse) nd it is generlly ccepted tht the ctivity of eroic microorgnisms during the very erly stge of ensiling is undesirle. These orgnisms consume WSC, which is required y desirle * Corresponding Author: To Sho. Tel: +86-025-84396356, Fx: +86-025-84395314, E-mil: tosholn@yhoo.com.cn 1 Lortory of Animl Feed Science, Division of Animl Science, Deprtment of Animl nd Mrine Bioresource Sciences, Fculty of Agriculture, Kyushu University, Fukuok 812-8581, Jpn. Finncil support for this reserch ws provided y Nnjing Agriculturl University to T. Sho, Grnt-in-Aid for Introduction of the Outstnding Scientist (804001) nd the project of Ministry of Agriculture in Chin (20030901B). Received Septemer 26, 2004; Accepted April 22, 2005 LAB, cusing fermentle sustrte shortge (Lcey et l., 1981; Alli et l., 1985; Gun et l., 2002). Glucose ddition is to compenste the WSC loss cused y the initil undesirle cteri ctivity (yest, mold nd eroic cteri) nd ensure tht sufficint mount of WSC remins t the vigorous stge of LAB growth nd produces lctic cid (LA), severl reserches hve demonstrted the dvntges of glucose s silge dditive to improve the fermenttion qulity (Ohym et l., 1971, 1973, 1975). Woolford (1975) hd confirmed tht soric cid hd strong inhiiting effect on the growth of yests nd moulds, nd it ws widely used s preservtive in food industry nd lso s n ingredient of commercil silge dditives to prevent eroic deteriortion fter opening silos (Alli nd Bker, 1982; Httori et l., 1996; Sho et l., 2004). In this experiment soric cid is used s n dditive to depress the loss of WSC y undesirle orgnism (yest, mould nd eroic cteri) during the initil phse of ensiling, sve the WSC for LAB, nd improve the fermenttion qulity (Sho et l., 2003; Sho et l., 2004). It ws well documented tht dding the pre-fermented juice of epiphytic lctic cid cteri (FJLB) to silges ws effective for improving fermenttion qulity, nd often resulted in the increse of LA nd in the reduction of mmoni-n (AN)
FORAGE OATS AND ITALIAN RYEGRASS SILAGES TREATED WITH ADDITIVES 1583 even when the ddition of commercil LAB ws ineffective (Ohshim et l., 1997,, c). In the present study, it ws considered tht FJLB would promote the onset of LAB fermenttion, nd incresed the rte of LA production nd ph reduction, nd decresed the loss of WSC y restricting undesired cteri ctivity. Forge ots nd Itlin ryegrss re mjor silge crops in Chin, which re very suitle species for plnting in Jingsu of Chin, nd they hve een widely used for silge mking s n importnt feed source for diry cttle. However, there re high moisture content t the vegettive stge nd insufficient epiphytic LAB present prior to ensiling, which sometimes resulted in clostridi cteri ctivity occurring (Iwski et l., 1978; Ci et l., 1999). The ojectives of the present study were to evlute the effects of ddition of glucose, soric cid nd FJLB on the fermenttion qulities nd residul mono- nd discchrides compositions of two species grss. MATERIALS AND METHODS Additive preprtion The FJLB ws prepred from forge ots nd Itlin ryegrss ccording to the following mnners; 100 g smple of freshly cut grss ws mcerted with 300 ml of distilled wter using lender. The mcerted smple ws filtered through doule lyers cheesecloth, nd 200 ml of the filtrte ws collected into 500 ml-glss ottle contining 4 g of glucose. The glss ottle ws fitted with gs trp nd mintined t 30 C for 3 dys (Ohshim et l., 1997,, c). After 3 dys of neroic incution, the ph vlue nd the popultion of FJLB were determined just efore silge tretment. Silge mking Forge ots nd Itlin ryegrss were cultivted in the experimentl field of Nnjing Agriculturl University. The primry growth of forge ots nd Itlin ryegrss ws hnd-hrvested with sickle t the vegettive stge on 13 April 2000. The hrvested mterils were immeditely chopped into out 1 cm length nd treted with dditives. After thorough mixing, the grsses were ensiled into lortory silo (1 liter cpcity) in triplictes. The silge tretments were s follows: (1) control (no ddition), (2) glucose ddition t 1%, (3) soric cid ddition t 0.1%, (4) FJLB ddition t theoreticl ppliction rte of 1.51 10 5 CFU g -1 for forge ots, nd 3.62 10 5 CFU g -1 for Itlin ryegrss on fresh weight sis, respectively. The mount of ensiled grss ws 700 g nd 650 g for forge ots nd Itlin ryegrss t ech tretment, respectively. These were followed y eing seled with screw top nd kept t 25 C. All silos were opened fter 30 dys of storge. Chemicl nlyses The chopped forge ots nd Itlin ryegrss were immeditely collected for the determintion of the contents of dry mtter (DM), mono- nd di-scchrides compositions (fructose, glucose, sucrose), totl nitrogen (TN), crude protein (CP) nd the popultion of epiphytic lctic cid cteri (LAB) in initil fresh grsses. After the silos were opened nd the contents were mixed thoroughly, 50-g of smple ws tken from ech silo nd 150-g of distilled wter ws dded efore eing stored in the refrigertor t 4 C for 24 h. Then, the extrcts were filtered through doule lyered cheesecloth nd filter pper (Toyo No. 5A, Jpn) nd the filtrtes were used for the determintion of ph, AN, LA, ethnol, nd voltile ftty cids (VFAs). The ph of silge ws mesured using glss electrode ph meter (Hori Co, Jpn). The LA content ws determined using the method of Brker nd Summerson (1941), nd the contents of VFAs nd ethnol with gs chromtogrphy (Shimdzu, Jpn. GC-17A with 12 m cpillry column, condition: column temperture 100 C, injection temperture 250 C). Totl nitrogen (TN) ws determined y mcro-kjeldhl procedures 7.033-7.037 (AOAC, 1984) nd AN with n mmoni electrode (Model IM-22P, To Electronics Ltd, Jpn), crude protein (CP) ws determined with 6.25 multiplied y TN. The DM content of the fresh grsses nd silge msses ws determined y drying in n oven t 60 C for t lest 48 hours (AOAC, 1984), wheres tht of silges ws determined y the removl of wter using toluene distilltion with ethnol correction (Dewr nd McDonld, 1961). Mono- nd di-scchrides compositions of the fresh grsses nd silges were determined y high performnce liquid chromtogrphy (HPLC) s shown in our previous report (Sho et l., 2002). The popultion of epiphytic LAB in the fresh grsses nd the FJLBs ws determined y the plte count methods. Grss smples (10 g) were shken well with 90 ml of sterilized distilled wter, nd 10-1 -10-8 seril dilutions were mde in 0.85% sodium chloride sterilized solution. LAB were counted on plte gr contining romocresol purple nd GYP-CCO 3 gr fter incution in n neroic ox (N 2 :H 2 :CO 2 = 80:10:10, TE-HER Hrd Aneroox, ANX-1, Hirosw Ltd, Toky, Jpn) t 30 C for 3 dys. LAB were detected y yellowish colonies with cler zone due to dissolving CCO 3 (Msuko et l., 1992). Sttisticl nlyses The experiment ws complete rndomized design, with 3 tretment nd 3 replictes, the sttisticl nlysis included one-wy nlysis of vrince with dditive tretments s fctor nd Fisher s lest significnt difference test; these were performed y ANOVA using the GLM procedure of the Sttisticl Anlysis System (SAS, 1984).
1584 SHAO ET AL. Tle 1. Chrcteristics of two grsses nd FJLB efore ensiled Crude Dry mtter Fructose Forge species (g kg -1 protein ) (g kg -1 (g kg -1 DM) DM) Glucose (g kg -1 DM) Sucrose (g kg -1 DM) Mono- nd di-scchrides (g kg -1 DM) LAB 1 (CFU g -1 FM) LAB 2 (CFU ml -1 ) Forge ots 139.01 120.54 14.82 13.42 34.69 62.92 3.46 10 3 1.06 10 8 3.88 Itlin ryegrss 186.49 65.63 54.07 44.83 15.07 113.97 2.91 10 3 4.35 10 8 3.77 1 The popultion of epiphytic lctic cid cteri in initil two fresh grsses expressed s colony forming unit per g fresh mtter (CFU g -1 FM). 2 The popultion of pre-fermented juice of epiphytic lctic cid cteri (FJLB) prior to eing dded to two grsses (CFU ml -1 ). Tle 2. Fermenttion qulity of forge ots silge treted with glucose, soric cid nd FJLB 1 Item Tretments Control Glucose Soric cid FJLB ph (SD) 4.27 (0.36), 2 3.86 (0.10) 3.87 (0.06) 3.63 (0.02) Dry mtter (SD) (g kg -1 ) 127.31 (1.80) 128.08 (5.34) 136.78 (0.60) 135.17 (1.08) Lctic cid (SD) (g kg -1 DM) 61.67 (12.53) 113.17 (13.68) 116.42 (15.03) 131.27(18.01) Acetic cid (SD) (g kg -1 DM) 9.96 (1.68) 6.56 (0.17) 5.87 (1.68) 7.58 (2.38) Propionic cid (SD) (g kg -1 DM) 1.20 (0.62) 0.25 (0.43) 0.00 (0.00) 0.00 (0.00) Butyric cid (SD) (g kg -1 DM) 20.86 (6.47) c 3.49 (5.86) 0.97 (1.18) 0.04 (0.08) Voltile ftty cids (SD) (g kg -1 DM) 32.07 (7.61) c 10.34 (6.78) 6.84 (2.10) 7.62 (2.30) Ethnol (SD) (g kg -1 DM) 4.73 (1.49) 3.16 (0.16) 1.46 (1.78) 2.54 (0.39) AN/TN 2 (SD) (g AN kg -1 TN) 100.07 (16.01) 64.76 (22.0) 47.10 (15.07) 62.19 (10.69) Lctic cid/cetic cid (SD) 6.53 (3.06) 17.28 (2.26) 21.01 (10.37) 18.25 (4.48) 1 FJLB: Pre-fermented juice of epiphytic lctic cid cteri, AN: Ammoni-N, TN: Totl nitrogen. 2 Vlues followed y different letters in the sme row show significnt differences t p<0.05. ph of FJLB Residul mono- nd di-scchrides compositions (g kg -1 DM) 30 25 20 15 10 5 0 c Tretments Control Glucose Soric cid FJLB Fructose Glucose Sucrose Mono- nd discchrides Crohydrte frction RESULTS Figure 1. Effect of dditives on the residul mono- nd discchrides in forge ots silge (*Different letters in the sme frction show significnt differences t p<0.05). FJLB: prefermentted juice of epiphytic lctic cid cteri. Tle 1 shows the chrcteristics of the initil two grsses nd FJLBs. The DM contents of forge ots (Aven stiv, L.) nd Itlin ryegrss (Lolium multiflorum Lm) were 139.01 g kg -1 nd 186.49 g kg -1, respectively. Itlin ryegrss hd higher DM content thn tht of forge ots. The two grsses hd similr low popultions of epiphytic LAB (3.46 10 3 CFU g -1 for forge ots, 2.91 10 3 CFU g -1 for Itlin ryegrss). Forge ots hd higher contents of CP nd sucrose, nd lower contents of fructose, glucose nd totl mono- nd di-scchrides when compred with Itlin ryegrss. There were similr ph vlues nd LAB numers in the FJLBs for the two grsses. c Forge ots The fermenttion qulity nd residul mono- nd discchrides compositions in forge ots re presented in Tle 2 nd Figure 1, respectively. The glucose, soric cid nd FJLB dditions significntly (p<0.05) decresed the vlues of ph nd AN/TN nd the contents of BA nd totl VFAs, wheres significntly (p<0.05) incresed LA/AA nd LA content s compred with control silge. However, glucose ddition showed slightly ut significntly (p<0.05) higher BA s compred with oth of soric cid nd FJLB dditions. Glucose nd soric cid dditions significntly (p<0.05) decresed AA content, nd FJLB ddition showed n insignificnt decrese (p>0.05) s compred with control. Propionic cid (PA) ws only detected in oth control nd glucose ddition silges. Although ll silges hd low ethnol content, control silge showed significntly (p<0.05) higher content of ethnol thn soric cid nd FJLB dditions. There ws significnt (p<0.05) increse in DM content in oth of soric cid nd FJLB dditions, nd glucose ddition did not show significnt (p>0.05) difference s compred with control. The dditions of soric cid nd FJLB showed significntly (p<0.05) higher contents of residul fructose nd totl mono- nd di-scchrides (Figure 1), ut glucose ddition did not show significnt (p>0.05) differences s compred with control. There were not significnt (p>0.05) differences in residul sucrose content tht showed only smll mount, nd no residul glucose ws detected in ll silges. Itlin ryegrss The fermenttion qulity nd residul mono- nd di-
FORAGE OATS AND ITALIAN RYEGRASS SILAGES TREATED WITH ADDITIVES 1585 Tle 3. Fermenttion qulity of Itlin rygrss silge treted with glucose, soric cid nd FJLB 1 Item Tretment Control Glucose Soric cid FJLB ph (SD) 4.38 (0.06) c, 2 4.00 (0.20) 4.05 (0.15) 3.59 (0.01) Dry mtter (SD) (g kg -1 ) 154.90 (0.35) 177.46 (4.64) 183.15 (2.33) c 182.06 (1.90) c Lctic cid (SD) (g kg -1 DM) 46.85 (10.80) 49.11 (5.77) 49.78 (8.03) 121.76 (5.67) Acetic cid (SD) (g kg -1 DM) 10.70 (3.16) 4.94 (0.49) 4.60 (1.28) 5.30 (2.07) Propionic cid (SD) (g kg -1 DM) 2.53 (1.26) 0.56 (0.28) 0.50 (0.70) 0.12 (0.11) Butyric cid (SD) (g kg -1 DM) 33.45 (3.03) c 7.94 (2.43) 2.72 (2.69) 0.34 (0.22) Voltile ftty cids (SD) (g kg -1 DM) 46.68 (8.67) c 13.44 (2.01) 7.82 (3.49) 5.76 (1.77) Ethnol (SD) (g kg -1 DM) 2.42 (0.40) 1.84 (0.10) 1.26 (0.97) 1.67 (0.10) AN/TN 1 (SD) (g AN kg -1 TN) 114.91(3.97) 65.91 (12.99) 55.12 (16.37) 65.58 (4.64) Lctic cid/cetic cid (SD) 5.58 (3.18) 9.94 (0.81) 10.82 (1.16) 25.93 (3.52) c 1 FJLB: Pre-fermented juice of epiphytic lctic cid cteri, AN: Ammoni-N, TN: Totl nitrogen. 2 Vlues followed y different letters in the sme row show significnt differences t p<0.05. Residul mono- nd di-scchrides compositions (g kg -1 DM) 80 70 60 50 40 30 20 10 0 Tretments Control Glucose Soric cid FJLB Fructose Glucose Sucrose Mono- nd discchrides Crohydrte frction scchrides compositions in Itlin ryegrss re presented in Tle 3 nd Figure 2, respectively. The glucose, soric cid nd FJLB dditions significntly (p<0.05) decresed the vlues of ph nd AN/TN nd the contents of AA, BA, PA nd totl VFAs, wheres significntly (p<0.05) incresed LA/AA nd DM content. The decrese in ph vlue nd BA content ws significntly (p<0.05) lrger in FJLB ddition thn in glucose nd soric cid dditions. The FJLB ddition showed the lowest VFAs content mong ll silges. The glucose nd soric cid dditions hd slightly ut significntly (p<0.05) higher BA content s compred with FJLB. FJLB ddition significntly (p<0.05) incresed LA, however, glucose nd soric cid dditions showed only slight (p>0.05) increse s compred with control. There were not significnt (p>0.05) differences in ethnol content mong ll silges. The higher residul fructose nd totl mono- nd di-scchrides were found in ll silges s compred with forge ots silges. Glucose, soric cid nd FJLB dditions showed significntly (p<0.05) higher contents of residul fructose nd totl mono- nd di-scchrides thn control. The mounts of residul fructose nd totl mono- nd discchrides were in Figure 2. Effect of dditives on the residul mono- nd discchrides in Itlin ryegrss silge (* Different letters in the sme frction show significnt differences t p<0.05). FJLB: prefermentted juice of epiphytic lctic cid cteri. the following order: soric cid >FJLB>glucose>control. The content of sucrose, which ws smll in mounts, did not show significnt (p>0.05) differences mong ll silges, nd lso no residul glucose ws detected in ll silges. DISCUSSION Control (forge ots, Itlin ryegrss) Although respective controls hd higher contents of BA (20.86, 33.45 g kg -1 DM) nd AN/TN (100.07, 114.91 g kg -1 DM) s compred with the other treted silges in forge ots nd Itlin ryegrss, the fermenttion ws clerly dominted y LAB. This ws well indicted y the low ph vlue (4.27, 4.38), high LA/AA (6.53, 5.58) nd LA content (61.67, 46.85 g kg -1 DM). This is proly due to the fct tht medium or high mono- nd di-scchrides content in forge ot (62.92 g kg -1 DM) nd Itlin ryegrss (113.97 g kg -1 DM) leds to the LA fermenttion. This cn e further explined s follows: lthough mono- nd di-scchrides in the originl forge ots ws not very high (62.92 g kg -1 DM), forge ots is one of the temperte grsses in which fructns re the most undnt source of WSC nd cn e hydrolyzed into glucose nd fructose y plnt enzymes during very erly stge of ensiling for LAB fermenttion (Henderson nd McDonld, 1971). On the other hnd, the respective control silges showed significntly (p<0.05) higher contents of BA, totl VFAs nd AN/TN (Tles 2 nd 3), s well s significntly (p<0.05) smll mounts of residul mono- nd discchrides (Figures 1 nd 2) thn the other treted silges. These indicted tht prt of mono- nd di-scchrides hd een consumed y clostridil or other undesired cteri during the fermenttion period, eing greement with the results of Tmd et l. (1996). This ws ttriuted to high moisture content, medium or undnce of fermentle sustrtes nd low popultion of epiphytic LAB in the two originl grsses, which conditions were dequte for clostridil cteri nd other undesired cteri development during the period of ensiling (McDonld et l., 1991).
1586 SHAO ET AL. Glucose ddition Glucose ddition significntly (p<0.05) decresed the vlues of ph nd AN/TN nd the contents of BA nd totl VFAs, wheres significntly (p<0.05) incresed LA/AA in forge ots nd Itlin ryegrss silges (Tles 2 nd 3) nd improved well the fermenttion qulity. These results re similr to the findings of Ohym et l. (1971, 1973, 1975). The forge ots silge incresed significntly (p<0.05) LA content, ut Itlin ryegrss silge did not show significnt (p>0.05) increse. This discrepncy cn e explined s follows: In forge ots silge, it might e due to the supplying of glucose (the first fermenttion sustrte) stimulting the homofermenttive LAB ctivity to produce more LA nd decrese ph further. The filure of glucose ddition in incresing the LA content in Itlin ryegrss silge might e ttriuted to the reltively higher mono- nd di-scchrides content in the originl mteril thn forge ots, therefore glucose ddition is not very effective. This suggested tht the development of LAB could not e fortified in some silge when lot of fermentle sustrte ws dded, or the originl plnt mteril with high content of mono- nd di-scchrides. A slightly ut significntly (p<0.05) higher BA content with glucose ddition silges nd slightly higher AN/TN ws found s compred with soric cid nd FJLB dditions in the two forge silges. This my e ttriuted to the indequte popultion of epiphytic LAB in the initil forge ots nd Itlin ryegrss, where the rte of LA production nd ph reduction ws not fst enough to inhiit the ctivity of clostridi during fermenttion process (Weinerg et l., 1988). This ws well reflected in lower mounts of residul fructose nd totl mono- nd di-scchrides thn soric cid nd FJLB dditions in the two forge silges, nd indicting tht glucose ddition ws lower in the utiliztion efficiency of WSC y epiphytic LAB thn the soric cid nd FJLB dditions. This cn e ttriuted prtilly to the consumption for clostridi ctivity, nd suggested tht the dding fermentle sustrte (glucose) to grss mss such s the plnt mteril with low popultion of epiphytic LAB nd high moisture content ws not the most efficient in improving the fermenttion qulities. Soric cid ddition Soric cid ddition significntly (p<0.05) decresed ph nd significntly (p<0.05) incresed LA/AA, nd no or smll mounts of PA nd BA in two grss silges s compred with control. These indicted tht soric cid ws very effective in the inhiition of clostridi ctivity nd stimulted the homofermenttive LAB growth. There were higher contents of residul mono- nd di-scchrides nd DM nd similr LA contents in soric cid dditive silges s compred with glucose dditive silges in the two grsses. These indicted tht soric cid dditions significntly (p<0.05) decresed the losses of mono- nd discchrides nd DM during the fermenttion periods, nd resulted in the high utiliztion efficiency of WSC y epiphytic LAB. From the fcts mentioned ove, lthough microil nlyses (yest, mould nd other eroic cteri) were not crried out on this study, it could still e suggested tht soric cid might effectively depress the losses of WSC y eroic microorgnisms during the erly stge of ensiling, nd sve WSC for LAB in the two grss silges. This ws well reflected in soric cid treted silges with the lowest AN/TN, nd the highest residul mono- nd discchrides, where there ws n inhiition of the ctivity of certin eroic microorgnisms cusing the higher levels of AN/TN nd lrger mounts of WSC loss. These results re in greement with other workers (Alli et l., 1985; Weinerg et l., 1988, 1989), who lso found the soric cid ddition incresed the residul WSC nd DM contents, nd inhiited the ctivity of eroic microorgnisms. Soric cid ddition to forge ots showed higher efficiency in LA fermenttion thn Itlin ryegrss, where soric cid ddition significntly (p<0.05) incresed LA content nd lmost no BA ws found in forge ots silge (Tle 2). However, there were not significnt (p<0.05) increses in LA content in Itlin ryegrss silge nd there ws slightly ut significntly (p<0.05) higher BA content s compred with FJLB ddition (Tle 3). This indicted tht there ws different effect of soric cid tretment in silges of different species nd chrcteristics of forges (Tle 1). It is suggested tht 0.1% soric cid ddition is effective in improving the silge qulity, even when there re indequte epiphytic LAB popultion nd low DM content in originl grsses. FJLB ddition FJLB ddition showed the lowest ph vlue nd the highest LA content in oth forge ots nd Itlin ryegrss silges, nd the most intensive LA fermenttion in FJLB treted silges. This ws lso reflected y lower residul mono- nd discchrides content in FJLB ddition thn tht in soric cid dditions of forge ots nd Itlin ryegrss, ecuse more mounts of mono- nd discchrides my e utilized y LAB in FJLB ddition silge. Moreover, FJLB ddition significntly (p<0.05) decresed AN/TN nd totl VFAs content, with n sence of PA nd BA, nd incresed significntly (p<0.05) LA/AA, which lrgely improved the fermenttion qulity of the silge. These indicted tht FJLB ddition to ensure rpid nd vigorous LA fermenttion resulted in fster ccumultion of LA nd fster ph reduction t erlier stges of ensiling, thus depressing proteolytic ctivity of the two grss silges nd voiding the risk of clostridil or other undesirle cteri ctivity. The high efficcy of FJLB ddition for improving the fermenttion lso demonstrted the shortge of
FORAGE OATS AND ITALIAN RYEGRASS SILAGES TREATED WITH ADDITIVES 1587 epiphytic LAB in the originl forge ots nd Itlin ryegrss (Tle 1). In ddition, FJLB showed significntly (p<0.05) higher residul mono- nd di-scchrides thn glucose ddition, indicting tht FJLB ddition incresed the utiliztion efficiency of mono- nd di-scchrides. These results re consistent with the reports of Ohshim et l. (1997,, c). This cn e explined s follows: Firstly, dding FJLB to silge supplied more undnt species nd lrger numers of LAB, nd these strins of LAB re more likely tht some of them could dpt to the specific environment nd enhnce LA production. Secondly, the FJLBs prepred from forge ots nd Itlin ryegrss respectively, the sme mteril s tht for the silge mking, might e more efficient in improving the qulity of silge thn tht from other grsses, ecuse the numers nd kinds of epiphytic LAB on the different grsses were considered to e different (Ohshim et l., 1997,, c). Thirdly, some sustnces stimulting LAB prolifertion in silges might e produced during 3 dys incution (during 3 dys of FJLB preprtion). Compring the fermenttion qulities mong ll silges in the present study, the improvement in the fermenttion qulity ws rnked s follows; FJLB nd soric cid >glucose>control. This suggests tht dding numer of species of domestic LABs (FJLB) nd eroic cteri inhiitor (soric cid) to plnt mterils, which contin lmost sufficient WSC ut low DM content nd low popultion of epiphytic LAB such s forge ots nd Itlin ryegrss in the present cse, re more importnt nd efficient thn dding fermentle sustrtes (glucose) for improving the fermenttion qulity of the silge. In conclusion, soric cid nd FJLB dditive tretments, which decrese the WSC loss for LAB during the erly phse of ensiling. Ensiling is recommended for the relile improvement of silge qulity in the present study, ut FJLB dditive is more economicl thn soric cid. REFERENCES Alli, I. nd B. E. Bker. 1982. 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