Development and evaluation of three sorghum varieties under different fermentation period for silage production
Paper Details
Development and evaluation of three sorghum varieties under different fermentation period for silage production
Abstract
Silage is a crucial source of nourishment for livestock, especially during dry periods or poor-quality grass. The simple random and ranking technique was used, and it was conducted at Cagayan State -University at Piat Campus to investigate the nutritional value of three sorghum cultivars when turned into silage with varying fermentation durations. Generally, the study aimed to determine the most suitable sorghum variety for optimal silage production based on nutritional quality. The results showed that all three sorghum varieties exhibited an increase in crude protein content from 14 to 21 days of fermentation. Additionally, higher fiber content was observed after 28 days of fermentation. Extended fermentation led to a reduction in moisture content due to microbial activity during the ensiling process. The presence of calcium and phosphorus in the fermentation substrate influenced the proliferation and activity of fermentative microorganisms. Based on the study, the 21-day fermentation period for sorghum silage is recommended for local livestock farmers. Furthermore, considering their nutritional content, the SV2 and SV3 sorghum varieties are suitable for silage production. It is recommended that a wider range of sorghum cultivars and varying fermentation durations be considered to identify the best options for high-quality silage production.
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