연천지역에 있어서 생볏짚 원형곤포사일리지의 부위별 사료성분 및 발효품질

초록

The purpose of this study is to discuss the ways to evaluate the effectiveness of storage sections of the round bale silage of fresh rice straw (RS). This study evaluated, the changes of the fermentation characteristics and chemical composition of the different sectors of the RS after a certain period; a month later after the bailing, samples of three different RS (bale one, bale two, and bale three) were taken according to the three different sectors (top, center, and the bottom) of the bale. According to the findings of this study there was no significant difference in the RS's chemical composition content among the different sectors (top, center, or the bottom) of the bale. The possible reason for this is believed that on the basis of different sectors of the bale, the moisture (the water soluble nutrient) movement didn't occur and was locked in and couldn't escape, because the dry matter content of the rice straw was as high as 70%. After immediately harvesting the paddies, using the fresh rice straw to produce RS at the same time when the dry matter content is in between 26-40 %, the chemical composition was found to be of a good quality. Accordingly, it is recommended that when the dry matter content is in between 35-45 %, in order to produce RS with the fine chemical composition of 'Yonchon' region, bailing should be done simultaneously with the harvesting of paddies, before the first frost appears.

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