Effect of using tofu cake silage as a secondary material for preparation of rice grain silage

Abstract

In order to investigate the possibility of preparing rice grain silage utilizing tofu residue cake silage, we performed preparation experiments on a laboratory scale and a practical scale. In the laboratory scale experiment, we prepared mixtures of 25% and 50% tofu cake with rice grain silage and a mixture of 25% tofu residue cake silage with rice grain. These were fermented for about 1-2 months, and the fermentation quality was analyzed. On the laboratory scale, any silage retained good fermentation quality. In addition, in the mixture of tofu residue cake silage, there was no significant difference in fermentation quality due to the presence or absence of the addition of lactic acid bacteria. On the practical scale, only when tofu cake silage was added, the pH was lower than 4 both upper and bottom, and the lactic acid concentration was also good, exceeding 1.5%. In addition, the crude protein content was more than 9%. Using tofu residue cake silage as a raw material for the preparation of silage for rice grain silage not only makes it unnecessary to add water to adjust the water content or to add lactic acid bacteria, but it also improves the fermentation of the upper part and increases the protein content, making it an effective preparation method for increasing the amount of the compound.