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Effects of utilization of local food by‐products as total mixed ration silage materials on fermentation quality and intake,digestibility, rumen condition and nitrogen availability in sheep
Authors:Srita Yani  Kyohei Ishida  Shuzo Goda  Shigeyoshi Azumai  Tomoyuki Murakami  Masayuki Kitagawa  Kanji Okano  Kazato Oishi  Hiroyuki Hirooka  Hajime Kumagai
Affiliation:1. Laboratory of Animal Husbandry Resources, Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Kyoto, Japan;2. Kyoto Livestock Center, Kyoto Prefecture, Kyoto, Japan;3. School of Environmental Science, The University of Shiga Prefecture, Hikone, Shiga, Japan
Abstract:Four wethers were used in a 4 × 4 Latin square design experiment to evaluate in vivo digestibility of total mixed ration (TMR) silage with food by‐products for dairy cows, and the ruminal condition and nitrogen (N) balance were examined. Five by‐products (i.e. potato waste, noodle waste, soybean curd residue, soy sauce cake and green tea waste) were obtained. Four types of TMR silage were used: control (C) containing roughage and commercial concentrate, T1:20% and T1:40% containing the five by‐products replacing 20% and 40% of the commercial concentrate on a dry matter (DM) basis, respectively, and T2:40% containing three by‐products (potato waste, noodle waste and soybean curd residue) replacing 40% of the commercial concentrate on a DM basis. The ingredients were mixed and preserved in oil drum silos for 4 months. The TMR silages showed 4.02–4.44% and 1.75–2.19% for pH and lactic acid contents, respectively. The digestibility of DM and neutral detergent fiber, and total digestible nutrient content were higher (P < 0.05) for T2:40% feeding than for C feeding. Urinary nitrogen excretion tended to be lower (P = 0.07) for T2:40% than for C. The results suggested 40% replacing of commercial concentrate by using the three food by‐products can be most suitable for TMR silage.
Keywords:digestibility  food by‐product  nitrogen balance  total mixed ration silage  wether
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