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Influence Of Additives And Fermentation Periods On Silage Characteristics, Chemical Composition, And In Situ Digestion Kinetics Of Jambo Silage And Its Fodder In Nili Buffalo Bulls, M. Aasif Shahzad, Muhammad Sarwar, Mahr-Un Nisa, N. A. Tauqir

Turkish Journal of Veterinary & Animal Sciences

Jambo grass (Sorghum bicolour x Sorghum sudanefe) harvested 50 days after sowing was ensiled in laboratory silos using 2 additives, cane molasses and ground corn grains, each at the rate of 2%, 4%, and 6% levels for 30, 35, and 40 days at room temperature (28 °C). Data regarding incubation days were pooled. The pH and lactic acid concentration in jambo grass silage were not affected by the additive type, level, or fermentation period. Dry matter (DM) content of jambo silage was significantly (P < 0.05) affected by additive type; however, additive levels and fermentation periods did not affect its DM contents. Crude protein content of jambo grass was not affected by ensiling time, additive type, or level. The true protein contents of jambo grass silage were significantly (P < 0.05) higher with molasses than with ground corn. Neutral detergent fiber (NDF) and hemicellulose content of jambo grass were significantly (P < 0.05) affected by additives and their levels, but fermentation periods did not influence the NDF contents of jambo grass silage. Cellulose, acid detergent fiber, and acid detergent lignin contents of jambo silage were not affected by additive type, level, or fermentation period. Therefore, jambo grass ensiled with 2% molasses for 30 days was selected for in situ digestion kinetics in bulls. Dry matter and NDF degradabilities of jambo grass were significantly higher than those of its silage at 48 h of ruminal incubation. Ruminal lag time, and rate and extent of DM and NDF degradation were similar for jambo grass and its silage. The results of this study implied that jambo grass ensiled with 2% molasses for 30 days has similar nutritive value to that of its forage in bulls.