DETERMINATION OF VOLATILE FATTY ACIDS WITH LENGTH OF FERMENTATION DAYS OF WHEAT STRAW SILAGE and ADDITIVES
Keywords:
Wheat straw, Silage, Acetic acid, Propionic acid, Butyric acid, Fermentation daysAbstract
Volatile fatty acids of acetic acid, propionic acid and butyric acid are products of silage fermentation. The concentrations of volatile fatty acids in wheat straw ensiled with urea, poultry litter, watermelon peels and pineapple peels were determined in 0, 6, 12, 18, 24, and 30 fermentation days. The experiment was laid in a factorial randomized complete block design consisting 5 treatments; SWS (sole wheat straw), UWS (urea 2.5% + wheat straw), PLWS (poultry litter 25% + wheat straw), WPWS (watermelon peels 25% + wheat straw), and PPWS (pineapple peels 25% + wheat straw) each treatment were placed in triplicates. Samples from each treatment and fermentation day were collected and analyzed for concentration of volatile fatty acids (acetic, propionic, and butyric acids). The results showed a significant difference (P<0.05) in the concentrations of the acids in all treatments and the days of fermentation. The control (SWS) showed the highest levels of acetic (1.27 at 18 FDs), propionic (0.086 at FDs), and butyric acids (0.011 at 18 FDs), then PLWS but WPWS, PPWS, and UWS showed ranging similar values in acetic acid. In contrast, WPWS and PPWS show similar values in propionic acid and decreased butyric acid. In all the treatments, the concentration of the acids increased with an increase in fermentation days. It was concluded that wheat straw can be ensiled solely or with poultry litter for higher concentrations of volatile fatty acids.
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