Go to Top Go to Bottom
Article
Ruminant Nutrition and Forage Utilization
Asian-Australasian Journal of Animal Sciences 2006;19(4): 533-540.
https://doi.org/10.5713/ajas.2006.533    Published online February 1, 2006.
Evaluation of Fermentation Characteristics and Nutritive Value of Green Tea Waste Ensiled with Byproducts Mixture for Ruminants
Makoto Kondo*, Kazumi Kita, Hiro-omi Yokota
Correspondence:  Makoto Kondo,
Abstract
In this study, the possibility of green tea waste (GTW) as a new ingredient of byproducts-mixed silage was investigated. Characteristics of GTW were low in dry matter (DM) content (20%), and high in crude protein (30 to 36%) and tannins (8.5%). The GTW was added to mixed silages composed of tofu cake, rice straw and rice bran that are locally available in Japan. In experiment 1, the effect of GTW addition to silage made from various patterns of byproducts mixture based on tofu cake was studied. In experiment 2, the effect of GTW addition and storage temperature on fermentation characteristics, nutrient contents and in vitro ruminal gas production of byproducts-mixed silages were examined. In experiment 1, GTW addition on tofu cake accelerated acetic, propionic and butyric acid accumulation in the silage. When rice straw was mixed with tofu cake, DM content was increased from 47 to 56%, lactic acid was the main acid and the pH was decreased below 4.2. In this case, GTW addition to those mixtures did not affect acid concentrations of the silage. In experiment 2, GTW addition to the byproducts mixture increased lactic acid concentration, decreased the pH and DM loss of the silages. In GTW treatments, tannin concentration was lower in the silage stored at 30째C than 15째C. Addition of GTW into the silage also increased in vitro ruminal gas production. It was concluded that addition of GTW into byproducts-mixed silage enhanced lactic acid fermentation when there were insufficient materials for lactic acid production. Utilization of GTW as an ingredient in mixed silages would be effective in enhancing fermentation characteristics, lowering tannin content and in vitro ruminal gas production.
Keywords: Green Tea Waste; Byproducts; Mixed Silage; Lactic Acid; Tannin
TOOLS
METRICS Graph View
  • 11 Crossref
  • 19 Scopus
  • 4,267 View
  • 85 Download
Related articles

Evaluation of in vitro ruminal fermentation of ensiled fruit byproducts and their potential for feed use2019 January;32(1)

Fermentation Characteristics, Tannin Contents and In vitro Ruminal Degradation of Green Tea and Black Tea By-products Ensiled at Different Temperatures2014 July;27(7)

Effects of Defaunation on Fermentation Characteristics and Methane Production by Rumen Microbes In vitro When Incubated with Starchy Feed Sources2012 October;25(10)

Effects of Different Additives on Fermentation Characteristics and Protein Degradation of Green Tea Grounds Silage2011 May;24(5)

In Sacco Evaluation of Rumen Protein Degradation Characteristics and In Vitro Enzyme Digestibility of Dry Roasted Whole Lupin Seeds (Lupinus albus)1999 May;12(3)

Editorial Office
Asian-Australasian Association of Animal Production Societies(AAAP)
Room 708 Sammo Sporex, 23, Sillim-ro 59-gil, Gwanak-gu, Seoul 08776, Korea   
TEL : +82-2-888-6558    FAX : +82-2-888-6559   
E-mail : editor@animbiosci.org               

Copyright © 2024 by Asian-Australasian Association of Animal Production Societies.

Developed in M2PI

Close layer
prev next