Effects of agro-industrial byproduct on fermentation quality and nutritional composition of elephant grass (Pennisetum purpureum Schum) silage

摘要

Theeffectsofagro-industrialbyproductsasadditivesnbsp;onfermentationcharacteristicsandnutritionalqualityofelephantgrasswerereviewed.PHvalue,NH3-N/TN,lacticacid,aceticacidandbutyricacidcontentswereusedtoevaluatefermentationquality,whilecrudeprotein,NDF,ADF,celluloseandhemicellulosecontentswereusedtoevaluatethenutritionalqualityofelephantgrasssilage.nbsp;Molasses,cassavameal,maizemealandwheatbranproducedwellpreservedsilagesasindicatedbytheirpH,NH3-N/TN,lacticacid,aceticacidandbutyricacidcontents.nbsp;Almostallnbsp;additivesnbsp;increasedcrudeproteinandreducingNDFandADFcontentsofelephantgrasssilage.Cottonseedmealanddefattedricebranproducedsilagewithhighercrudeproteincomparedtotheotheradditives.Itcanbeconcludedthatmanyagro-industrialproductscanbeusedtoproducewellpreservedsilageandincreasingthenutritionalqualityofelephantgrasssilage.