{"created":"2023-05-15T13:38:14.105393+00:00","id":2107,"links":{},"metadata":{"_buckets":{"deposit":"c0ec1703-55f1-4bd7-9a26-952c14a5d694"},"_deposit":{"created_by":12,"id":"2107","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"2107"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00002107","sets":["87:633:634:133:236"]},"author_link":["828","6068","17","5950"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-12-19","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"38","bibliographicPageStart":"33","bibliographicVolumeNumber":"4","bibliographic_titles":[{"bibliographic_title":"畜産草地研究所研究報告"},{"bibliographic_title":"Bulletin of National Institute of Livestock and Grassland Science","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"This study was carried out to investigate effects of storing shredded round bale silage in a highly airtight silo on fermentative quality, microflora, and aerobic deterioration. Well-preserved round bale silages were made from first-cut Italian ryegrass with moisture content of 53-60%. They were stored in drum silos after shredding on day 30 of fermentation. The drum silos were opened and fermentative quality, microflora, and aerobic deterioration of silages were examined on days 0, 1, 3, 5, 7, 10, 30, 60, and 90 of fermentation. The results were as follows : the content of acetic acid in silage increased after re-storage, whereas the content of lactic acid slightly decreased. However, degradation of fermentative quality such as rise of pH value and production of butyric acid was not observed. The number of yeasts in silage decreased gradually after re-storage and increase in silage temperature after opening the silo was prevented. These results indicate that storing the shredded well-preserved silage from a wrapped round bale in a highly airtight silo can maintain its fermentative quality and prevent its aerobic deterioration. ","subitem_description_type":"Abstract"},{"subitem_description":"本研究では， ロールベールサイレージを細断して気密性の高いサイロへ再貯蔵した場合のサイレージ発酵品質，微生物相およびサイロ開封後の好気的変敗に及ぼす影響を検討した。水分含量が53%～60%で発酵品質の良好なイタリアンライグラス1番草ロールベールサイレージを調製して30日後に細断してドラム缶サイロに 再貯蔵した。これらのドラム缶サイロは， 0,1,3,5,7,10,30 ,60 及び90日後に開封し，サイレージ発酵品質，微生物相および好気的変敗の程度を調査した。その結果，再貯蔵中に乳酸含量がやや減少し，酢酸含量が増加したものの，pHの上昇や酪酸の生成などのサイレージ発酵品質の低下は認められなかった。また，酵母数が再貯蔵中に減少し、開封後の温度上昇は抑制された。以上の結果から，細断された良好な発酵品質のロールベールサイレージを気密性の高いサイロに再貯蔵すると，サイレージ発酵品質を良好に保ちつつ，好気的変敗を防止できることが示された。","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002015","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"独立行政法人 農業技術研究機構"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24514/00002015","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1347-0825","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"河本, 英憲"},{"creatorName":"カワモト, ヒデノリ","creatorNameLang":"ja-Kana"},{"creatorName":"KAWAMOTO, Hidenori","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"828","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"20355118","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=20355118"},{"nameIdentifier":"read0149773","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/read0149773"}]},{"creatorNames":[{"creatorName":"張, 建国"},{"creatorName":"ヂャン, ジェィングゥォ","creatorNameLang":"ja-Kana"},{"creatorName":"ZHANG, Jianguo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6068","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"青木, 康浩"},{"creatorName":"アオキ, ヤスヒロ","creatorNameLang":"ja-Kana"},{"creatorName":"AOKI, Yasuhiro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"17","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"10355117","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=10355117"},{"nameIdentifier":"read0004475","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/read0004475"}]},{"creatorNames":[{"creatorName":"加茂, 幹男"},{"creatorName":"カモ, ミキオ","creatorNameLang":"ja-Kana"},{"creatorName":"KAMO, Mikio","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5950","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-03-20"}],"displaytype":"detail","filename":"ilgs_report_No4p33-38p.pdf","filesize":[{"value":"6.9 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"ilgs_report_No4p33-38p.pdf","url":"https://repository.naro.go.jp/record/2107/files/ilgs_report_No4p33-38p.pdf"},"version_id":"cbff76db-63ad-48be-9c56-9d79756fe336"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"好気的変敗","subitem_subject_scheme":"Other"},{"subitem_subject":"発酔品質","subitem_subject_scheme":"Other"},{"subitem_subject":"微生物","subitem_subject_scheme":"Other"},{"subitem_subject":"ロールベールサイレージ","subitem_subject_scheme":"Other"},{"subitem_subject":"Aerobic deterioration","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Fermentative quality","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Microflora","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Round bale silage","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"ロールベールサイレージの再貯蔵処理が発酵品質，微生物相および好気的変敗に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ロールベールサイレージの再貯蔵処理が発酵品質，微生物相および好気的変敗に及ぼす影響"},{"subitem_title":"Effects of Re-storage Treatment of Round Bale Silage on Fermentative Quality, Microflora and Aerobic Deterioration","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["236"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-03-22"},"publish_date":"2019-03-22","publish_status":"0","recid":"2107","relation_version_is_last":true,"title":["ロールベールサイレージの再貯蔵処理が発酵品質，微生物相および好気的変敗に及ぼす影響"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T15:59:48.495064+00:00"}