2020 Volume 65 Issue 4 Pages 236-241
The objective of this study was to examine the chemical composition of whole-plants of Japanese soybean varieties for edible use (i.e., Tachinagaha, Kinusayaka, Ryuho, Suzukari, and Fukuibuki) as sources of high-protein feed in two growth stages (i.e., full seed (R6) and beginning maturity (R7)), and to evaluate the fermentation quality of their silage. The crude protein content was not affected by variety and growth stage, always remaining at 20% or greater. The contents of other chemical composition were affected by variety and/or growth stage, and especially the ether extract content was changed by variety. The fermentation quality of the whole-crop silage can be improved by wilting (R6) and adding lactic acid bacteria (R7) regardless of the variety. Based on these results, the potential capacity for Japanese soybean varieties as whole-crop silage has been clarified.
