The Effect of Different Levels of Molasses as Silage Additives on Fermentation Quality of Foxtail Millet (Setaria italica) Silage

摘要

The aim of this study was to examine the effect of different levels of molasses on fermentation quality and nutritive value of foxtail millet silage. Silage of foxtail millet is tested in micro-silos, treatments included control (no additive), 2.5, 5and 7.5% molasses. Silages were assessed using both method of appearance evaluation and method of DM, pH. CP, NDF, ADF, TVFA, WSC, aerobic stability and DM degradation. Each of treatments was determined after 60 days. Treated silages had better appearance quality than the control silages in Flieg's method. All of the silages had good and very good degrees in the method based on DM, pH. The treated silages had lower pH compared with the control (p<0.05). The control group had lower DM content than treated silages (p<0.05). The concentration of ADF, NDF and WSC in the treated silage decreased with increasing level of addition molasses (p<0.05). The amount of CP, DDM, DE, ME, TDN and TWA in the treated silages increased with increasing level of addition molasses (p<0.05). Application of 7.5% molasses as an additive to foxtail millet resulted in improved degradation dry matter and aerobic stability (p<0.05).