Fermentation Characteristics and Nutritional Value of Avena sativa Genotypes Ensiled with or without Napier Grass ( Pennisetum purpureum )

Kibreab Yosefe Wodebo (), Taye Tolemariam Ejeta, Solomon Demeke Cherkos, Weyessa Garedew Terefe, Jane Nyaranga Ambuku Wamatu and Muluken Zeleke Equle
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Kibreab Yosefe Wodebo: College of Agriculture and Veterinary Medicine, Jimma University, Jimma P.O. Box 307, Ethiopia
Taye Tolemariam Ejeta: College of Agriculture and Veterinary Medicine, Jimma University, Jimma P.O. Box 307, Ethiopia
Solomon Demeke Cherkos: College of Agriculture and Veterinary Medicine, Jimma University, Jimma P.O. Box 307, Ethiopia
Weyessa Garedew Terefe: College of Agriculture and Veterinary Medicine, Jimma University, Jimma P.O. Box 307, Ethiopia
Jane Nyaranga Ambuku Wamatu: International Centre for Agricultural Research in Dry Areas, Addis Ababa P.O. Box 5689, Ethiopia
Muluken Zeleke Equle: International Centre for Agricultural Research in Dry Areas, Addis Ababa P.O. Box 5689, Ethiopia

Sustainability, 2023, vol. 15, issue 2, 1-12

Abstract: 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.

Keywords: silage; Avena sativa genotypes; Pennisetum purpureum 16791; molasses; forage (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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