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Ruminant Nutrition and Forage Utilization
Asian-Australasian Journal of Animal Sciences 2007;20(6): 920-924.
https://doi.org/10.5713/ajas.2007.920    Published online May 2, 2007.
Additive Effects of Green Tea on Fermented Juice of Epiphytic Lactic Acid Bacteria (FJLB) and the Fermentative Quality of Rhodesgrass Silage
Smerjai Bureenok*, Masanobu Tamaki, Yasuhiro Kawamoto, Tadashi Nakada
Correspondence:  Smerjai Bureenok,
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.
Keywords: Green Tea; Lactic Acid Bacteria; Rhodesgrass; Silage

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