Tibebu et al
Greener Journal of Agricultural Sciences
Vol. 8(10), pp. 286-293, 2018
Copyright ©2018, the copyright of this article is retained by the author(s)
Evaluation of Sensory Silage Quality, Chemical Composition and in vitro Digestibility of Tef (Eragrostis tef) Straw Inoculated with Effective Microorganisms (EM) at different Application Rates and Ensiled for different Durations
Tibebu, Manaye1*; Ashenafi, Mengistu2; Adugna, Tolera3; Geert, Geesink4
1Haramaya University, P.O Box 138, Dire Dawa, Ethiopia. E-mail: tibemanaye @gmail. com phone: +251 934835334 2Addis Ababa University, College of Veterinary Medicine, P.O Box 34, Bishoftu, Ethiopia.
E-mail: mengistuashenafi@ gmail. com; Mobile phone: +251 916821367
3Hawasa University, School of Animal and Range Sciences, College of Agriculture, P. O. Box 222, Hawassa, Ethiopia. E-mail: atolera @yahoo. com
411 Stewart Crescent , Armidale, NSW 2350, Australia. E-mail: ghgeesink @gmail. com; phone: +614 3942 3873
Background: Ethiopian livestock production is suffering from feed scarcity and low quality. Enhancing the nutritive value of the available poor quality feed resources like tef straw (TS) is believed to improve feed quality and supply. However, there were no studies done on improvement of TS with the use of effective microorganisms (EM). Hence, the study was conducted with the objective of assessing the effect of application rate (AR) and duration of ensiling period (EP) of fermentation of tef straw (TS) with EM on silage sensory quality, dry matter (DM) and nutrient composition and in-vitro digestibility.
Methods: The experimental design was completely randomized design with three replications and two 3 x 3 factor (three (EM) application rates and three ensiling periods). The EM stock solution was used for one month after activation and dilution. The silage was made from TS soaked in water overnight, inoculated with EM and packed in plastic bags. At the end of ensiling period the bags were withdrawn and the silages were subjected to physical appraisals, pH measurement, chemical and in-vitro digestibility analysis.
Results: The physical appraisal of all the silages were nearly similar and of good quality types. However, the pH was statistically not affected by ensiling period and not sufficiently low. But, this was not reflected in the nutrient composition of the silage as the fermented TS ensiled for 21 days contained higher crude protein and organic matter. The same was true for in-vitro organic matter digestibility. EM application rate did not affect digestibility and nutrient composition except the ash and organic matter content.
Conclusion: cold water socked TS ensiled for 21 days inoculated with EM at a rate of 500mL/kg was found to have better nutritional quality than those ensiled for 14 and 28 days at rates of 250 and 750mL/kg application rates.
E-mail: tibemanaye@ gmail. com, yamlid@ yahoo. com
Phone: +251 934835334,
Keywords: Effective micro organisms, In-vitro Digestibility, Fermented tef straw, Silage color, Silage odor Nutrient composition
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Cite this Article: Tibebu, M; Ashenafi, M; Adugna, T; Geert, G (2018). Evaluation of Sensory Silage Quality, Chemical Composition and in vitro Digestibility of Tef (Eragrostis tef) Straw Inoculated with Effective Microorganisms (EM) at different Application Rates and Ensiled for different Durations. Greener Journal of Agricultural Sciences, 8(10), 286-293, http://doi.org/10.15580/GJAS.2018.10.101518048
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