Silage quality based on the physical and chemical of several napier grass varieties (Pennisetum purpureum) supplied with different levels of pollard

Abstract

Making silage is one method for storing feed during the dry season. To preserve the ingredients for feed, silage is made by carefully controlling the fermentation of forage with a high water content. The idea behind making silage is to create anaerobic conditions in which lactic acid bacteria can grow in order to stop the decay process. Fresh fodder, such as grasses, is commonly used in silage. The goal of this study was to assess the physical and chemical properties of various types of Pennisetum purpureum sp. that had been supplemented with varying amounts of pollard. Factorial Completely Randomized Design (CRD) in 2 x 3 Factorial is the design used in this experiment. The first factor involves two kinds of Pennisetum purpureum sp., specifically Pennisetum purpureum cv. Mott and Pennisetum purpureum with gamma radiation (cv. GU). The second element is the level of pollard supplementation, which consists of 0%, 3%, and 6% with 5 replications. The results were then examined for the physical qualities of the silage quality, including the silage’s color, flavor, texture, and fungus content. The silage’s detected chemical properties included pH, DM, OM, CP, CF, and EE silage. The outcomes demonstrated that silage with good physical quality was produced by the types and pollard supplementation treatments. Increased pollard supplementation levels were negatively correlated with pH (P 0.05). When pollard supplementation was increased, the levels of lactic acid, DM, and CP considerably increased linearly (P 0.05), CF and EE levels dramatically decreased (P 0.05), while OM levels did not significantly differ (P > 0.05). It was determined that adding pollard at a level of 6% and using gamma radiation on Pennisetum purpureum in combination are treatments that result in crops with a color that is similar to silage material, an acidic odor, a non-slimy texture, and no fungus.