Asian-Australasian Journal of Animal Sciences

  • 제20권6호
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  • Pages.920-924
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  • 2007
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  • 1011-2367(pISSN)
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  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
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Additive Effects of Green Tea on Fermented Juice of Epiphytic Lactic Acid Bacteria (FJLB) and the Fermentative Quality of Rhodesgrass Silage

  • 투고 : 2006.06.29
  • 심사 : 2007.01.12
  • 발행 : 2007.06.01
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초록

Two experiments were carried out on a laboratory scale. The first involved a study of the effect of green tea on characteristics of fermented juice of epiphytic lactic acid bacteria (FJLB). FJLB was treated with 50 g/L of green tea products as follows: new shoot powder (FJLB+N), leaf powder (FJLB+L), commercial powder (FJLB+P), sterilized new shoot powder (FJLB+SN), sterilized leaf powder (FJLB+SL) or sterilized commercial powder (FJLB+SP). FJLB without any additive was also prepared (Untreated FJLB). After incubation, the number of microorganisms in FJLB were studied. Subsequently, these FJLB were applied at 10 ml/kg to chopped rhodesgrass to study their effects on fermentation. Compared with untreated FJLB, the addition of green tea increased (p<0.05) lactic acid bacteria (LAB) and also aerobic bacteria counts in FJLB. At 60 d of ensiling, all the FJLB treated silages were well preserved, pH and butyric acid content were lower (p<0.001) and lactic acid was higher (p<0.001) than that of the control. Lactic acid content was significantly higher (p<0.001) with treated FJLB than with untreated FJLB. FJLB treated with sterilized green tea decreased (p<0.001) the pH and the lactic acid content was higher (p<0.001) than that in the unsterilized green tea silages.

키워드

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피인용 문헌

  1. Evaluation of green tea by-product and green tea plus probiotics on the growth performance, meat quality and immunity of growing?finishing pigs vol.52, pp.9, 2012, https://doi.org/10.1071/AN11141
  2. Effect of Green Tea Probiotics on the Growth Performance, Meat Quality and Immune Response in Finishing Pigs vol.21, pp.9, 2007, https://doi.org/10.5713/ajas.2008.70597
  3. Comparison of the Effect of Green Tea By-product and Green Tea Probiotics on the Growth Performance, Meat Quality, and Immune Response of Finishing Pigs vol.21, pp.10, 2007, https://doi.org/10.5713/ajas.2008.70604