Development of production systems and evaluations of lactic acid fermented feed made of locally produced crop residue

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1.The research found that abundance of food and farm by-products in Tohoku and Kyushu areas as well as in large cities as Kyoto or Osaka. Although utilisation of these by-products has been widely considered under increasing interests in environmental issues, recycling of resources, improving food sufficiency, technical support and scientific approach are necessary to conduct effective use of these as feed material in livestock production.2.Apple pomace, tofu cake residue, dadachamame bean stover, which are localised but important food by-products, are all well preserved by encouraging lactic acid fermentation when they are stored in sealed containers.3.Nutritional values were evaluated for particulary, tofu cake residue which in nation widely abundant and localised dadachamame bean stover. Tofu cake residue was rapidly dried at a high temperature and its amino acid composition, ruminal disappearance and productivity of VFA were investigated. Unlike fresh tofu cake residue dried residue had a rather slow ruman degradation rate. The results indicated that if it is dried, large amounts of tofu cake residue mixed with other feed materials could be safely fed to ruminants. Furthemore, when an appropriate amount of dried tofu cake residue was fed to fattening pigs, good meat productivity and high sensory scores for taste were demonstrated. For dadachamame bean stover, a series of research was successfully carried out and the technologies for effective use of this material were almost established in a practical level.4.Using silage processor silages were made of root crops, brants, straws added with polysaccharides. Those silages were of good quality and two strains of homo-fermentative lactic acid bacteria were isolated.