Effect of agro-industrial byproduct on fermentation quality and nutritional composition of elephant grass (Pennisetum purpureum Schum.) silage

The effects of agro-industrial byproducts as additives on fermentation characteristics and nutritional quality of elephant grass were reviewed. PH value, NH3-N/TN, lactic acid, acetic acid and butyric acid contents were used to evaluate fermentation quality, while crude protein, NDF, ADF, cellulose and hemicellulose contents were used to evaluate the nutritional quality of elephant grass silage.\ud \ud \ud \ud Molasses, cassava meal, maize meal and wheat bran produced well preserved silages as indicated by their pH, NH3-N/TN, lactic acid, acetic acid and butyric acid contents. Almost all additives increased crude protein and reducing NDF and ADF contents of elephant grass silage. Cotton seed meal and defatted rice bran produced silage with higher crude protein compared to the other additives. It can be concluded that many agro-industrial products can be used to produce well preserved silage and increasing the nutritional quality of elephant grass silage