호남지역 수확시기에 따른 밀 곡실 발효사료의 사료가치 및 발효품질 = Feed Value and Fermentation Quality of Wheat Grain Silage with Respect to Days after Heading in Honam Region of Korea

다국어 초록 (Multilingual Abstract)

This study aimed to determine the optimal harvesting time for wheat to make grain silage, in Honam region of Korea. We harvested wheat grain every third day from 30 to 42 days after heading (DAH). The moisture content decreased from 61.6% at 30 DAH to 42.8% at 42 DAH. Yield of wheat grain significantly increased from 30 to 42 DAH (p< 0.05). Yield at 39 DAH (3.46T/ha) was not significantly different from that at 42 DAH (p< 0.05). With respect to the feed value of wheat grain silage, the amount of crude protein, crude fiber, and crude ash was different by harvesting time (p< 0.05). However, the amount of total digestible nutrients (TDN) from 30 and 42 DAH was not significantly different. The pH of wheat grain silage from 30 to 42 DAH was between 3.8 and 4.5 and it was stable until 39 DAH (p< 0.05). The lactic acid content of wheat grain silage from 30 to 42 DAH decreased from 3.08% to 1.10%. With respect to moisture content, yield, feed value, and fermentation, the optimal harvesting time for wheat grain silage was 39 DAH.

국문 초록 (Abstract)

출수 후 수확일수에 따라 수량 및 사료가치를 고려해 보면 밀 수량은 출수 후 30일부터 42일까지 유의적으로 증가하였으며(p<0.05), 최대 수량은 42일차에 5.57T/ha이었는데, 39일, 42일차와는 유의적 차이를 보이지 않았다. 사료가치의 경우 조단백, 조섬유, 조회분의 경우 유의적 차이를 보이나, 조지방, TDN의 경우 유의적 차이를 보이지 않았다(p<0.05). 발효에 영향을 주는 pH는 30일부터 39일까지는 pH 3.8-4.2까지 안정을 유지하다가 42일차부터는 pH4.5로 증가하여 일부 품종의 경우 발효에 적합하지 않았다(p<0.05). 따라서 밀의 곡실 발효사료 제조를 위한 최적 수확시기는 출수 후 39일차였다.

참고문헌 (Reference)

1 박종호, "호남지역 수확시기에 따른 겉보리 곡실발효사료의 사료가치 및 발효품질" 한국작물학회 62 (62): 16-23, 2017

2 조성백, "청보리 사일리지 첨가 발효사료가 임신돈의 분 성상 및 악취물질 농도에 미치는 효과" 한국축산시설환경학회 17 (17): 145-154, 2011

3 김경훈, "조사료용 다수성 총체밀 품종 ‘청우’" 한국육종학회 47 (47): 339-344, 2015

4 송태화, "수확시기에 따른 맥류 곡실발효사료의 사료가치 및 발효품질" 한국작물학회 60 (60): 174-179, 2015

5 Food and Agriculture Organization, "World food situation: FAO cereal supply and demand brief"

6 Owens, F.N., "The effect of grain source and grain processing on performance of feedlot cattle: a review" 75 : 868-879, 1997

7 Ministry of Agriculture, Food and Rural Affairs, "Statistical Year Book of Agriculture and Food" 287-, 2016

8 "R Ver 3.2.3., The R Foundation for statistical computing platform"

9 AOAC, "Official method of analysis" Association & Official Analytical Chemists 1995

10 Seo Kim, "Honam" 24 : 217-224, 2004

11 Lee, H.W., "Feed science" KNOU press 7-, 2015

12 Ministry of Agriculture, Food and Rural Affairs, "Feed process guide book" 28-, 2011

13 Gill, D.R., "Comparative values of hulless barley, regular barley, corn and wheat for growing pigs" 25 : 34-36, 1966

14 Kim, K.J., "Changes in milling properties during maturation of wheat kernel" 30 (30): 381-387, 1985

15 Chang, H.G., "Changes in carbohydrate components of hard and soft wheat during kernel maturation" 19 : 69-74, 1987

16 Food and Agriculture Organization, "Animal production and health, protein sources for the animal feed industry" 167-184, 2004

17 Rural Development Administration (RDA), "Agricultural science and technology of analysis based on research" 315-374, 2012

18 Woodman, H.E., "A chemical study of the development of the wheat grain" 14 : 563-586, 1924