Fermentation Characteristics and Nutritional Value of Avena sativa Genotypes Ensiled with or without Napier Grass (Pennisetum purpureum)
The objective of this study was to investigate the fermentation characteristics and nutritional value of A. sativa genotypes ensiled either solely or in combination with P. purpureum 16791. Three different A. sativa genotypes (SRCPX80AB2806, ILRI_5527A, and ILRI_5526A) were harvested at the dough st...
| Autores principales: | , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Multidisciplinary Digital Publishing Institute (MDPI)
2023
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/135040 |
| _version_ | 1855532417846083584 |
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| author | Wodebo, Kibreab Tolemariam, Taye Demeke, Solomon Garedew, Weyessa Wamatu, Jane Ekule, Muluken |
| author_browse | Demeke, Solomon Ekule, Muluken Garedew, Weyessa Tolemariam, Taye Wamatu, Jane Wodebo, Kibreab |
| author_facet | Wodebo, Kibreab Tolemariam, Taye Demeke, Solomon Garedew, Weyessa Wamatu, Jane Ekule, Muluken |
| author_sort | Wodebo, Kibreab |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The objective of this study was to investigate the fermentation characteristics and nutritional value of A. sativa genotypes ensiled either solely or in combination with P. purpureum 16791. Three different A. sativa genotypes (SRCPX80AB2806, ILRI_5527A, and ILRI_5526A) were harvested at the dough stage and ensiled solely or in combination with equal parts of P. purpureum 16791 with the addition of 3% molasses for all treatments in a completely randomized design with three replications over a period of 45 days. P. purpureum harvested at 60 days was ensiled and used as a control treatment. All treatments were evaluated for fermentation characteristics (pH, temperature, physical properties, and flieg point) and subjected to chemical analysis. The results showed that ensiling A. sativa ILRI_5527A, in combination with equal parts of P. purpureum 16791, produced the best silage with a significantly lower pH of 3.52. Optimal temperature (25 °C), nutrient losses based on the total dry matter (2.17%), gas (3.74%), and effluent (4.28%) were significantly (p < 0.0001) lower for T6 compared to the others. The dry matter recovery rate of T6 was significantly (p < 0.0001) higher than that of the others. T6 ranked first in the quality of physical properties (smell, color, mold, and texture). The highest dry matter (24%), organic matter (96.80%), crude fat (3.32%), and metabolizable energy (10.05 MJ/kg DM) were recorded for T6. The flieg score for T6 silage (96.6%) was also better than the others. In conclusion, ensiling A. sativa ILRI_5527 with equal parts of P. purpureum 16791 and the addition of 3% molasses improved fermentation characteristics and silage quality. |
| format | Journal Article |
| id | CGSpace135040 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | Multidisciplinary Digital Publishing Institute (MDPI) |
| publisherStr | Multidisciplinary Digital Publishing Institute (MDPI) |
| record_format | dspace |
| spelling | CGSpace1350402026-01-17T02:11:16Z Fermentation Characteristics and Nutritional Value of Avena sativa Genotypes Ensiled with or without Napier Grass (Pennisetum purpureum) Wodebo, Kibreab Tolemariam, Taye Demeke, Solomon Garedew, Weyessa Wamatu, Jane Ekule, Muluken forage silage molasses forage avena sativa genotypes pennisetum purpureum 16791 The objective of this study was to investigate the fermentation characteristics and nutritional value of A. sativa genotypes ensiled either solely or in combination with P. purpureum 16791. Three different A. sativa genotypes (SRCPX80AB2806, ILRI_5527A, and ILRI_5526A) were harvested at the dough stage and ensiled solely or in combination with equal parts of P. purpureum 16791 with the addition of 3% molasses for all treatments in a completely randomized design with three replications over a period of 45 days. P. purpureum harvested at 60 days was ensiled and used as a control treatment. All treatments were evaluated for fermentation characteristics (pH, temperature, physical properties, and flieg point) and subjected to chemical analysis. The results showed that ensiling A. sativa ILRI_5527A, in combination with equal parts of P. purpureum 16791, produced the best silage with a significantly lower pH of 3.52. Optimal temperature (25 °C), nutrient losses based on the total dry matter (2.17%), gas (3.74%), and effluent (4.28%) were significantly (p < 0.0001) lower for T6 compared to the others. The dry matter recovery rate of T6 was significantly (p < 0.0001) higher than that of the others. T6 ranked first in the quality of physical properties (smell, color, mold, and texture). The highest dry matter (24%), organic matter (96.80%), crude fat (3.32%), and metabolizable energy (10.05 MJ/kg DM) were recorded for T6. The flieg score for T6 silage (96.6%) was also better than the others. In conclusion, ensiling A. sativa ILRI_5527 with equal parts of P. purpureum 16791 and the addition of 3% molasses improved fermentation characteristics and silage quality. 2023-01-09 2023-12-05T15:38:13Z 2023-12-05T15:38:13Z Journal Article https://hdl.handle.net/10568/135040 en Open Access application/pdf Multidisciplinary Digital Publishing Institute (MDPI) Kibreab Wodebo, Taye Tolemariam, Solomon Demeke, Weyessa Garedew, Jane Wamatu, Muluken Ekule. (9/1/2023). Fermentation Characteristics and Nutritional Value of Avena sativa Genotypes Ensiled with or without Napier Grass (Pennisetum purpureum). Sustainability, 15 (2). |
| spellingShingle | forage silage molasses forage avena sativa genotypes pennisetum purpureum 16791 Wodebo, Kibreab Tolemariam, Taye Demeke, Solomon Garedew, Weyessa Wamatu, Jane Ekule, Muluken Fermentation Characteristics and Nutritional Value of Avena sativa Genotypes Ensiled with or without Napier Grass (Pennisetum purpureum) |
| title | Fermentation Characteristics and Nutritional Value of Avena sativa Genotypes Ensiled with or without Napier Grass (Pennisetum purpureum) |
| title_full | Fermentation Characteristics and Nutritional Value of Avena sativa Genotypes Ensiled with or without Napier Grass (Pennisetum purpureum) |
| title_fullStr | Fermentation Characteristics and Nutritional Value of Avena sativa Genotypes Ensiled with or without Napier Grass (Pennisetum purpureum) |
| title_full_unstemmed | Fermentation Characteristics and Nutritional Value of Avena sativa Genotypes Ensiled with or without Napier Grass (Pennisetum purpureum) |
| title_short | Fermentation Characteristics and Nutritional Value of Avena sativa Genotypes Ensiled with or without Napier Grass (Pennisetum purpureum) |
| title_sort | fermentation characteristics and nutritional value of avena sativa genotypes ensiled with or without napier grass pennisetum purpureum |
| topic | forage silage molasses forage avena sativa genotypes pennisetum purpureum 16791 |
| url | https://hdl.handle.net/10568/135040 |
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