抄録
The objective of this experiment was to determine the change in fermentation profile, chemical composition and nutrient loss of high-moisture ensiled TMR containing steam-flaked corn or brown rice during storage. TMR, containing either steam-flaked corn or BR at 20.2% of dietary dry matter (DM) with 63.0% high-moisture rye silage (DM : 24%), 9.9% beet pulp, 6.9% soybean meal, were prepared (DM basis). Each TMR was placed in a plastic drum silo, stored at 23°C in air-conditioned room, and opened and sampled after 0, 7, 14, 30, 90 and 210 days. The pH value was decreased in rice based TMR (R-TMR), but increased in corn based TMR (C-TMR) during storage. Lactic acid concentration was increased in R-TMR, but decreased in C-TMR during storage. Acetic acid content of C-TMR was higher than that of R-TMR. In both TMR, CP and aNDFom concentrations were increased, starch content was decreased during storage. The DM and OM loss during storage was greater for C-TMR ant for R-TMR, but starch loss was not different between corn and rice. These results show that replacing corn with brown rice in high-moisture ensiled TMR decreased pH value, increased lactic acid content and prevent increasing DM and OM loss during storage.
