Effect of paddy straw incorporation on bale silage quality of maize fodder

Abstract

The present study was conducted to evaluate the effect of incorporation of paddy stray on quality of maize fodder based bale silage. Treatments consisted of increasing proportion of paddy straw (brought to 60% moisture) starting at 0 parts (PS0), to 15 (PS1), 25 (PS2), 35 (PS3) and 95 parts (PS4), with decreasing maize fodder from 100, to 80, 70, 60 and 0 parts, respectively. Five parts of molasses and Lactobacillus casei (NCDC -17) at 10 6 CFU/g on fresh weight basis was added to each treatment. The bale silage was prepared by using a 100 kg bailing machine. Each treatment was evaluated after 60 days of ensiling in terms of quality parameters, chemical composition, fermentation characteristics, lactic acid bacteria (LAB) counts and in vitro digestibility. A significant (P<0.001) increase in pH was observed in PS1, PS2 and PS3 with increase (P<0.001) in ammonia nitrogen content PS1 and PS2. There was a significant (P<0.001) decrease in crude protein, ether extract , water soluble carbohydrates and hemicellulose content with the increase in proportion of paddy straw in the silage. There was no significant effect on content of total volatile fatty acids, however, proportion of acetate reduced (P<0.01) in PS3 with there was a significant (P<0.001) increase in butyrate content. The amount of lactic acid reduced significantly (P<0.001) with the increase in proportion of paddy straw in bale silage. In vitro digestibility was significantly (P<0.001) reduced in PS3, with no effect on methane (ml/g DM) production in any treatment. The microbial counts were found significantly (P<0.001) decreased in PS1, PS2 and PS3, with increase (P<0.001) in yeasts and mould counts. It was concluded that the inclusion of paddy straw decreased the overall fermentation of maize fodder; however the inclusion levels of 15% of paddy straw (PS2) can make good silage without compromising much of its quality.