Ensiling Characteristics and Digestibility of Combinations of Turnips and Wheat Straw1

Evaluation of Silages of Potato, Sweet Potato and Turnip with Rice Straw or Wheat Straw with or without Urea and Studies the Effect of Rations Containing Its Silages on Digestion Coefficients and Rumen Fermentation in Sheep

“…Acetic acid and lactic acid in turnip silage with or without urea were significantly (P<0.05) higher than all silages. Hart and Horn (1987) (32.2%). However, the chemical composition of silage is affected with difference of silage components.…”

“…found that digestion coefficients of DM and CP were 49.30 and 40.40% of silage containing 80% potato hash + 20% hay by sheep. Hart and Horn (1987) found that OM digestibility was 63.0%, ruminal pH was 6.72 and ruminal total VFA was 82.6 mmol/L of sheep fed silage containing 72.3% turnip and 27.7% wheat straw.…”

“…Adding molasses improved the ensiling fermentation of potato-wheat straw silage (Babaeinasab et al, 2015). Hart and Horn (1987) found that pH and NH 3 -Nwere increased and lactic acid was decreased with increasing levels of wheat straw in turnip ensiled with straw while the acetic and butyric acids not affected. Ruiz et al (1981) found that acetic, butyric and lactic acids were fluctuated with different levels of urea in sweet potato silage treated with urea levels 0, 0.4, 0.8 and 1.2%.…”

“…Therefore, these tubers and roots could be ensiled with dry crop residues such as rice straw and wheat straw for produce optimum DM in silages. Sadri et al (2018) found that DM of silage contained potato and wheat straw was 32.2%, Mutavhatsindi et al (2018) found that DM of silage contained Potato hash and wheat bran was 35.2%, Babaeinasab et al (2015) found that DM of silage contained Potato+wheat straw was 32.2% and Hart and Horn (1987) mentioned that DM of silage containing turnip and wheat straw was 33.2%. Recently studies explained that silage fermentation characteristics of mixing tubers with crop residues lie in the good quality silage (Sadri et al, 2018;Rui-rui et al, 2018;Mutavhatsindi et al, 2018;Babaeinasab et al, 2015).…”

Impact of Flowering Stage on Nutritive Value, Physical Quality and Digestibility of Silages Made From Cereal Fodders

“…Approximately 25g sample was taken from each bag immediately after opening. The sample silage was adulterated with 100 ml of distilled water (Hart and Horn., 1987). After hydration for 10 min using blender, the diluted material was then filtered through cheese cloth and then pH was determined by using a digital pH meter.…”