Consulta: creatorFacets:"岡田, 舞"
Registros recuperados: 1
Data/hora: 11/06/2024 08:36:15

乳酸生成糸状菌(Amylomyces rouxii)添加ポテトパルプサイレージ貯蔵中における化学成分および発酵品質の経時的変化
Provedor de dados: 19
Autores: 岡田, 舞; 渡邉, 彩; 松岡, 栄; 三浦, 俊治; 小田, 有二; 河合, 正人; OKADA, Mai; WATANABE, Aya; MATSUOKA, Sakae; MIURA, Toshiharu; ODA, Yuuji; KAWAI, Masahito.
The change in chemical compositions and fermentation characteristics of potato pulp with Amylomyces rouxii(APS) during ensiling were compared to those of potato pulp silage without additive (CPS). Amylomyces rouxii was added as a rice malt at the rate of 1% of fresh weight. APS and CPS were ensiled in separate 900 ml silos for 3，5，7，14，28，42 and 70 days. There were no differences in the CP content throughout the ensiling period in both silage. NDF and ADF contents decreased by 5 to 7% for 70 day storage in both silage. The starch content on dry matter basis decreased from 62.0% at day 0 to 52.7% and 54.8% at day 70 in APS and CPS，respectively，and the content of APS was lower than that of CPS from day 14 to 70. The pH of APS was lower (p&lt;0.05) than that...
Palavras-chave: ポテトパルプサイレージ; 化学成分; 発酵品質; 乳酸生成糸状菌; Potato pulp silage; Chemical compositions; Fermentation characteristics; Amylomyces rouxii.
Ano: 2005
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3014