A STUDY ON THE EFFECTS OF DIFFERENT CONCENTRATION OF LACTIC ACID AND SOUR YOGURT ON NAPIER GRASS SILAGE

Abstract

Napier grass (Pennisetum purpureum) silage production is a promising method to preserve and improve the quality of this forage for ruminants. This study aimed to evaluate the effect of two additives, including lactic acid and sour yogurt, on the fermentation profile and chemical composition of Napier grass silage. Napier grass samples were collected from a local farm and chopped into small pieces before being filled into containers with the respective additives at different concentrations including T1 (5% Lactic acid,5% molasses), T2 (10% Lactic Acid and 5% molasses), and T3 (5% sour yogurt and 5% molasses). The containers were sealed and stored for 30 days at room temperature. The physical and chemical characteristics of the silage were assessed. The chemical analysis revealed moisture percentages highest In T2 (78.04%) and lowest in T1 (74.58%). Ash content is highest in T3 (3.59%) and lowest in T1 (2.53%), crude protein highest in T3 (14.5%) and lowest in T2 (12.62%), and crude fiber content highest in T3 (28.40%) and lowest in T2 (21.7%). The pH values of the silages were below 4.5, indicating good acidification and preservation. Overall, the use of 5% lactic acid and 5% sour yogurt in Napier grass silage production could be helped especially with crude protein improvement, and also helped on the fermentation profile and chemical composition of the silage.