VARIATION OF CHEMICAL COMPOSITION AND DIGESTIBILITY OF COMMON REED FORAGE DURING GROWTH STAGE AND CHARACTERISTICS OF REED FORAGE ENSILAGE

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MASHAYEKHI M.R.; GHORBANI GH.R.

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Journal: Year:2005 | Volume:18 | Issue:3 (68 IN ANIMAL AND FISHERIES SCIENCES) Page(s): 93-98

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Title

VARIATION OF CHEMICAL COMPOSITION AND DIGESTIBILITY OF COMMON REED FORAGE DURING GROWTH STAGE AND CHARACTERISTICS OF REED FORAGE ENSILAGE

Author(s)

MASHAYEKHI M.R. | GHORBANI GH.R. | Issue Writer Certificate

Keywords

COMMON REEDQ4

SILAGEQ4

MOLASSEQ3

BACTERIA INOCULATIONQ2

DIGESTIBILITYQ3

Abstract

This experiment was conducted to study the variations in chemical composition during the growth stage and characteristics of reed forage ensilage. Sampling of reed forage during the growth stage was done every 2 weeks for 3 months for investigation of variation in chemical composition. Results were analyzed in a completely randomized design with 6 treatments and 5 replications. The determined chemical composition of samples was CP, DM, OM, Ash, NDF, ADF, Hemicelluloses, IVDMD and IVOMD. Means of CP, IVDMD and IVOMD were decreased (from 16.56, 42.10 and 39.95 to 10.31, 28.68 and 27.83 percent respectively) and means of NDF and ADF were increased (from 63.34 and 35.12 to 77.76 and 41.64 percent respectively) with advancing growth period (p< 0.05). from Hoveize marsh 200 kg of reed forage harvested and choppered (1-3 cm length) and laboratory reed forage SILAGE were prepared with 4 levels of MOLASSEs (0, 5, 10 and 15%) and 2 levels of inoculants, containing 1x1010CFUg-1 Lactobacillus plantarum (0 and 2.5 ppm) in 5 replication. This experiment was conducted in a completely randomized design with a factorial arrangement (2x4x5=40). Adding 15 percent MOLASSEs decreased pH (from 4.62 to 4.16), ADF (from 37.10% to 30.34%), cellulose (from29.16% to 22.49%) and increased CP (from 10.21% to 10.98%) and IVDMD (from 27.58% to 36.76%) (p< 0.05). BACTERIA INOCULATION did not have any significant effect on improving SILAGE quality. Based on this results harvesting date for reed forage proposed to be between the first to middle of the month of may, and adding Lactobacillus plantarum SILAGE was not effective, but adding 15%molasses proposed for SILAGE preparing and improved its quality.

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APA: Copy

MASHAYEKHI, M.R., & GHORBANI, GH.R.. (2005). VARIATION OF CHEMICAL COMPOSITION AND DIGESTIBILITY OF COMMON REED FORAGE DURING GROWTH STAGE AND CHARACTERISTICS OF REED FORAGE ENSILAGE. PAJOUHESH-VA-SAZANDEGI, 18(3 (68 IN ANIMAL AND FISHERIES SCIENCES)), 93-98. SID. https://sid.ir/paper/18967/en

Vancouver: Copy

MASHAYEKHI M.R., GHORBANI GH.R.. VARIATION OF CHEMICAL COMPOSITION AND DIGESTIBILITY OF COMMON REED FORAGE DURING GROWTH STAGE AND CHARACTERISTICS OF REED FORAGE ENSILAGE. PAJOUHESH-VA-SAZANDEGI[Internet]. 2005;18(3 (68 IN ANIMAL AND FISHERIES SCIENCES)):93-98. Available from: https://sid.ir/paper/18967/en

IEEE: Copy

M.R. MASHAYEKHI, and GH.R. GHORBANI, “VARIATION OF CHEMICAL COMPOSITION AND DIGESTIBILITY OF COMMON REED FORAGE DURING GROWTH STAGE AND CHARACTERISTICS OF REED FORAGE ENSILAGE,” PAJOUHESH-VA-SAZANDEGI, vol. 18, no. 3 (68 IN ANIMAL AND FISHERIES SCIENCES), pp. 93–98, 2005, [Online]. Available: https://sid.ir/paper/18967/en

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