Comparison of silages from Napier Pakchong1 and Sweet grass fermented with agricultural waste from banana cultivars




Grass silage, Local agricultural waste, Fermentation, Ensiling products, Silage quality


The objective of this experiment was to compare the physical characteristics, chemical composition and ensiling products from Napier (NP) and Sweet grass (SG) fermented with banana cultivars. The experiment was conducted as a 2 x 5 factorial in a completely randomized design consisting of 10 treatments of 4 replicated treatments each, with two species of grass (Napier Pakchong1 (NP1) grass, and Sweet grass (SG), and five banana cultivars (control (without banana), Tani banana (TB), Hin banana (HB), Nam Thai banana (NTB), and Thep Parod banana (TPB)). The grass and bananas were fermented at a ratio of 80:20 for 21 days. The results showed that the overall silage quality of NP1 fermented with TB, HB or NTB, and SG fermented with TB or HB achieved a high score. Thus, the combined use of bananas ensiled with grasses can reduce the loss of dry matter better than NP1 grass silage alone. All the silage groups contained 11-12% crude protein (CP). The use of bananas fermented with grass had a lower effect on the production of lactic acid bacteria (LAB) than NP1 grass fermented alone. However, there was a statistically significant interaction between the two species of grass fermented with banana cultivars in reducing sugar (RS), total sugar (TS), lactic acid (LA), acetic acid (C2) concentrations, neutral detergent fiber (NDF), gross energy, and ammonia nitrogen (NH3-N), especially with the treatment that used fermented SG with HB which resulted in an increased RS, TS, C2, NDF. Furthermore, a decrease in pH and NH3-N was found to have a beneficial effect on the efficiency of fiber digestion. The treatment that used fermented NP1 grass with HB and NP1 grass fermented with NTB resulted in an increased RS, TS, C2, NDF, and a decrease in NH3-N.


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