Study on the Preservation and Feeding Improvement of Whole Crop Rice Silage

氨基酸发酵副产物(AFB)是食品和饲料工业中氨基酸类物质在提纯和加工过程中产生的液态含氮化合物。水稻整季轮作试验。研究了味精发酵副产物(MSG)作为青贮料添加剂对发酵品质和瘤胃原位降解率的影响。与对照组相比，味精青贮料的乳酸盐浓度较高，而醋酸盐和丁酸浓度较低(p&lt；0.05)，且谷壳、籽粒、叶和茎等各部分的细胞壁成分和瘤胃原位降解率较低(p&lt；0.05)。日本黑种牛和奶牛的两次饲养试验表明，提高了全株稻米的消化率，降低了稻米籽粒的排泄量。未消化米粒的排泄率在种牛中由未处理青贮的26.2%下降到14.5%，在奶牛中从8.1%下降到3.6%。

Amino acids fermentation byproduct (AFB) is liquid type of nitrogenous compound produced from the purification and processing of amino acids substances in the food and feed industries. The experiment of ensuing whole rice crop (Oryza sativa L.) was carried out to investigate whether treatment of monosodium glutamate fermentation byproduct (MSG) can alter the fermentation quality and in situ rumen degradability as silage additive. The MSG silages had higher concentration of lactate but lower one of acetate and butyrate than had the control (p<0.05) and also the lower cell wall constituents and in situ rumen degradability of each plant fraction including the hull, grain, leaf and stem (p<0.05).From two feeding trials of Japanese black breeding cattle and dairy lactating cattle the increased digestibility of whole crop rice plant was obtained, showing a decrease of the excretion of inigested rice grains. The rate of the excretion of indigested rice grains decreased from 26.2% for untreated silage to 14.5% for MSG silage in the breeding cattle and from 8.1% to 3.6% in the dairy cattle.