Use of two additives for improving nutritional value of mixed silages of Cenchrus purpureus x C. glaucum (OM-22 hybrid) and Moringa oleifera

R. Rodríguez, Yadiana Ontivero, Sarai Gómez, Yanelys García, Dailyn Sosa

Abstract


The objective of the current study was to evaluate the effect of inclusion of sweet potato tubers (Ipomoea batatas) and Pediococus pentosaceus LB-25 on the nutritional value of mixed silages of Cenchrus purpureus x Cenchrus glaucum (OM-22 hybrid) and Moringa oleifera, by analyzing its chemical composition and indicators of its in vitro fermentation. A completely randomized experimental design with a factorial arrangement (3x2) was used, in which the main factors were the 3 levels of sweet potato
inclusion (0, 25 and 50%) and the inclusion or not of Pediococcus. DM yield of the silage was decreased by 50% of tubers. Sweet potato inclusion level decreased pH, DM, NDF and ADF, while the inclusion of LB-25 only increased NDF from 61.5 to 64.5% (P <0.05). Neither of the two factors affected protein content of silages (P> 0.05). A tendency to increase potential and fractional rate of gas production was observed as sweet potato level increased, reaching the highest potential in the silage forage + 50 % sweet potato + LB-25 (662.69 mL g incOM-1). DAIVMS increased with 50% of sweet potato (P = 0.2101). It is concluded that the inclusion of sweet potato tubers in mixed silages of C. purpureus x C. glaucum (OM-22
hybrid) and M. oleifera improved the nutritional value of conserved materials, with the best results when 50 % was included. On the other hand, the use of P. pentosaceus LB-25 strain, at 5% (v/w), did not influence the nutritional quality of evaluated silages, except that NDF content increased.
Key words: fermentation, in vitro technique, sweet potato tuber, Pediococcus pentosaceus LB-25

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