JP2608640B2 - Silage preparation method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preparing silage using raw materials such as grass, forage crops or straw.

2. Description of the Related Art Conventionally, silage prepared by fermenting silage raw materials such as grass, forage crops or straw is used as a means for preventing spoilage (secondary fermentation) after opening the silo. It has been proposed to add lactic acid bacteria or saccharides at the time of filling the silage raw material, or to add volatile fatty acids or salts thereof at the time of filling the silage raw material or after opening the silo.

[0004] However, the method of promoting the lactic acid fermentation to promote the pH of the silage suppresses the growth of aerobic microorganisms that cause secondary fermentation until immediately before the silo is opened. Because of their weakness, they usually have to use up their silage quickly. For this reason, the size of the silo is determined by the amount of feed or the number of livestock to be fed, so that the silage can be used up without causing secondary fermentation. From this fact, when the amount of silage taken out decreases due to a decrease in the number of livestock, the silage causes secondary fermentation, leaving more uneaten food due to reduced palatability of the livestock, and is usually wasted. Was. When the degree of secondary fermentation is remarkable, the percentage of waste in the whole may be as high as 50%, and it is not uncommon for secondary fermentation in summer to produce 10 to 20% of waste. Unfortunately, if the silage is fed to livestock without noticing the secondary fermentation, there may be cases such as reduced milk yield, diarrhea, and miscarriage.

[0003] On the other hand, the method of adding a volatile fatty acid or a salt thereof suppresses the growth of aerobic microorganisms before and after opening the silo, but decreases the palatability of livestock. Therefore, it has been a problem to enable storage and livestock feeding without reducing the nutritional value and taste of the silage raw material regardless of the increase or decrease in the feed amount to livestock.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies on additives that suppress the growth of aerobic microorganisms in silage and improve palatability. As a result, sake lees (usually containing about 10% ethanol) has been found. Is added to the silage raw material, the alcohol added and fermented by the sake lees added to the silage suppresses the growth of aerobic microorganisms, and the alcohol and the organic acid in the silage combine to form an aromatic substance. It was found that it brought an improvement in palatability.

In general, it is well known that the concentration of alcohol suppresses the growth of microorganisms depending on the concentration, and there is also a risk of suppressing the growth of lactic acid bacteria in silage. Also, since alcohol is a volatile liquid, when mixed with silage raw materials, the alcohol in the surface layer volatilizes, and the alcohol below the surface layer moves to the lower layer due to gravity, and during the silage fermentation preparation and after opening the silo, It was difficult to keep the distribution of the particles uniform.

As a result of the research, the present inventor has found that the addition of sake lees does not inhibit the growth of lactic acid bacteria and keeps the distribution of alcohol spatially uniform in the silage.

[0007] The method for preparing silage according to the present invention consists in adding sake lees and fermenting the fermented silage material to prepare the silage. Considering the effects on the health of cattle and lactic acid bacteria in silage, the upper limit of the amount of sake lees to be added is considered to be 20% by weight. As for the method of adding sake lees, it is desirable to add small pieces of sake lees in layers each time the silage raw material is packed into a silo to a depth of 30 to 50 cm. As a result, the alcohol fermentation proceeds after the sake lees which usually contains about 10% of alcohol are packed, and as a result, the alcohol is contained in an amount larger than the added amount of silage. The alcohol in such silage is contained for one week or more after opening the silo, and this suppresses the growth of aerobic microorganisms. Normally, the silage after opening the silo raises the pH due to the consumption of nutrients such as lactic acid as the aerobic microorganisms breed, and at the same time, generates heat due to the breeding activity of the aerobic microorganisms, causing sugar and protein Are combined (Maillard reaction), browning of silage is reduced, digestibility is reduced, and harmful substances are generated. However, according to the present method, these adverse effects are significantly suppressed.

[0008] Table 1 shows the quality of the silage at the time of opening the silo of the silage prepared with the addition and no addition of 20% by weight of sake lees using grass of the grass (Italian ryegrass) as a silage raw material. Table 2 shows the changes in the quality of the samples. Table 3 shows the water content and concentration of grass and sake lees. From Table 1, it can be seen that lactic acid was produced in all of the categories and the quality was excellent in pH and organic acid composition, but in particular, the category in which sake lees was added exhibited a fruity odor and improved palatability. After the silo was opened, the pH was lower after 6 days when sake lees was added to the grass than when it was not added, and the effect of suppressing the growth of aerobic microorganisms was maintained. In addition, the time to temperature rise, which is an indicator of the growth of aerobic microorganisms, has been extended,
As a result, the residual ratio of lactic acid, which is one of the nutrients, is significantly increased as compared with the case where no lactic acid is added.

[0009]

[Table 1]

[0010]

[Table 2]

[0011]

[Table 3]

Claims (3)

(57) [Claims] 1. A method for preparing silage, characterized by adding sake lees and mixing the silage raw material into a silo and fermenting the raw material by a conventional method. 2. The method according to claim 1, wherein the silage raw material and the sake lees are packed alternately. 3. The sake lees is added to the silage raw material in an amount of 10 to 2%.
3. The method according to claim 1, wherein 0% by weight is added.