Effect of jaggery on the quality and intake levels of maize silage
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Date
2010
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Abstract
Silage, which is anaerobically fermented green
fodder, is valued throughout the world as a source of animal
feed during lean months. Several farms in India use
carbohydrate sources like jaggery or molasses at 2% for
preparation of silage, and this increases cost of production.
The present study was undertaken to assess the effect of
jaggery on quality and intake of maize silage, with an
objective to find out whether additional carbohydrate
source is essential in preparation of silage using green
maize. Three silage types, one without jaggery (A), the
second with 1% jaggery (B), and the third with 2% jaggery
(C) were prepared in cylindrical bins under similar
conditions. They were compared for colour, pH, lactic acid
bacteria count, lactic acid content, proximate composition
and silage intake by sheep. Silage type C with 2% jaggery
was significantly different from the other two types with
values of 3.98 and 805.66 g for pH and mean silage intake,
respectively. Even though the values of pH and dry matter
intake for all three silage types were within normal levels,
silage type C was significantly superior in terms of
fermentation and palatability. The method of preparation
followed could be ideal for small holder farmers requiring
less quantity of silage.
Description
TNV_TAHP_2010_42(1027-1029)
Keywords
Veterinary Science