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

1.研究发现，东北和九州地区以及京都和大坂等大城市的食品和农副产品丰富。虽然这些副产品的利用已被广泛考虑，但在环境问题上的兴趣日益增加，资源回收利用，提高粮食充足率，技术支持和科学方法是必要的，以有效地将其用作畜牧生产中的饲料材料。2.苹果渣，豆腐饼渣，大豆秸秆，这些是局部但重要的食品副产品，3.对我国特有的豆腐渣进行了营养价值评价。对豆腐渣进行了高温快速干燥，并对其氨基酸组成、瘤胃消失率和挥发性脂肪酸（VFA）生产率进行了研究。与新鲜豆腐渣不同，干豆腐渣的瘤胃降解速率较慢。结果表明，如果将豆腐渣干燥，可以将其与其它饲料混合饲喂反刍动物。此外，适量的豆腐干饼渣饲喂育肥猪，具有良好的产肉性能和较高的感官评分。针对大豆秸秆，进行了一系列的研究，基本建立了有效利用大豆秸秆的技术。4.采用青贮加工机，以块根、麸皮、秸秆为原料，添加多糖制成青贮饲料。结果表明，青贮料品质良好，并分离到两株同型发酵乳酸菌。

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.