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Effects of extracts from brown algae on the growth rate of phytoplankton and the regeneration of protoplasts from algae



Effects of extracts from brown algae on the growth rate of phytoplankton and the regeneration of protoplasts from algae



Science Bulletin of the Faculty of Agriculture Kyushu University ober; 57(1): 1-9



The present study was conducted to investigate the effects of ethanol addition on the fermentation quality of silages made from forage oats (Avena sativa L. var. Hayoats) and Italian ryegrass (Lolium multiflorum Lam. var. Waseyutaka). Immediately after harvesting from the experimental field of Kyushu University, forage oats (FO) and Italian ryegrass (IR) were cut into 2-3 cm lengths prior to the addition of ethanol (99.5% (v/v)) at the level of 0, 1, 3 or 5% on the fresh weight basis of the two forages. This is followed by ensiling into a laboratory silo (1.0 liter polyethylene container) and stored at 20[degree]C over 30 days. The silage sample, which was taken from each silo, was analyzed for the determination of dry matter (DM), pH, total nitrogen (TN), volatile basic nitrogen (VBN), lactic acid, acetic acid, butyric acid, propionic acid, ethanol, mono- and oligo-saccharide, and fructosan. The following results were obtained. The values of pH, VBN and VBN/TN showed small but significant decreases by ethanol addition at 3 and 5% levels in FO, but in IR they did not show significant changes. The addition of ethanol did not give significant changes in the contents of lactic, acetic and propionic acids for both FO and IR. Butyric acid content showed significant decreases in FO in contrast to a slight decrease in IR, resulting in a higher improvement of fermentation quality for FO than for IR by adding ethanol.

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