Sensory and chemical evaluation of laboratory ensiled hybrid Napier grass prepared using Lactobacillus plantarum and propionic acid as additives

Abstract

The present study was undertaken to evaluate silage made from hybrid Napier grass (Pennisetum purpureum) ensiled in the laboratory using various additives with regard to sensory as well as chemical characteristics. Four different silages were prepared viz., grass ensiled without additives (GS) as control, and grass silage with Lactobacillus plantarum at 1 x 105 CFU per gram of fresh forage (GSL), grass silage with propionic acid at the rate 0.45 kg per ton of fodder (GSA), and grass silage with combination of Lactobacillus plantarum (1 x 105 CFU per gram of fresh forage) and propionic acid (0.45 kg per ton of fodder) (GSLA) in triplicates. One from each triplicate was opened on 21, 30 and 45 days of ensiling and was evaluated for sensory (colour, aroma, presence or absence of extraneous matter) and chemical (pH, lactic acid, proximate analysis and fibre fractions) characteristics. From the overall results, it could be concluded that hybrid Napier grass, ensiled for 21 days using L. plantarum was effective in preserving its nutritive value.