Click for new scientific resources and news about Corona[COVID-19]

Paper Information

Journal:   ANIMAL SCIENCE RESEARCHES (FACULTY OF AGRICULTURE, UNIVERSITY OF TABRIZ)   2016 , Volume 26 , Number 1; Page(s) 27 To 41.
 
Paper: 

EFFECT OF USING MOLASSES AND WHEY ON NUTRITIONAL VALUE AND SOME QUALITATIVE CHARACTERISTICS OF FORAGE SORGHUM SILAGE

 
 
Author(s):  SHABKHAN S., BASHTANI M.*, NAEIMIPOUR YOUNESI H.
 
* DEPARTMENT OF ANIMAL SCIENCE, FACULTY OF AGRICULTURE, UNIVERSITY OF BIRJAND, BIRJAND, IRAN
 
Abstract: 

BACKGROUND: The molasses and whey are byproduct. These are very beneficial as silage additive while increased silage nutritional value.
OBJECTIVES: This study was carried out to determine the effects of adding molasses and whey on the chemical composition, quality characteristics and also degradability of sorghum silage by nylon bag technique.
METHODS: Sorghum was harvested in flowering stage with an average %25 DM. Experiment was done with three treatments and four replications. Treatments were included: 1. sorghum silage without additives (control), 2 and 3. Sorghum silage with %10 molasses (molasses) and %10 whey (whey) respectively. The forage was ensiled in a plastic bucket and stored for 81 days.
RESULTS: The results showed that, in silages treated with molasses, dry matter, calcium, phosphorus and sodium significantly (P<0.05) increased and the amount of neutral detergent fiber (NDF) decreased (P<0.05). The qualitative characteristics of silages showed that whey and molasses significantly reduced ammonia nitrogen and pH (P<0.05) and resulted in significant increase in Flige Points (P<0.05). Also the water-soluble carbohydrate was higher in molasses silages (P<0.05). Quickly degradable fraction of dry matter and crude protein were higher in silages contained molasses (P<0.05). Silage treated with additives had higher effective degradability of dry matter, crude protein and cell wall on passage rates all per h compared with silage without additives (P<0.05).
CONCLUSIONS: It is concluding that adding molasses to sorghum silage, increased some Chemical composition include DM, Ca, P and K and decreased NDF compared control and whey treatments. Using of additives improved quality of sorghum silage (decreasing of pH and N-NH3).

 
Keyword(s): MOLASSES, WHEY, SORGHUM SILAGE, NUTRITIONAL VALUE
 
 
References: 
  • Not Registered.
  •  
 
+ Click to Cite.
APA: Copy

SHABKHAN, S., & BASHTANI, M., & NAEIMIPOUR YOUNESI, H. (2016). EFFECT OF USING MOLASSES AND WHEY ON NUTRITIONAL VALUE AND SOME QUALITATIVE CHARACTERISTICS OF FORAGE SORGHUM SILAGE. ANIMAL SCIENCE RESEARCHES (FACULTY OF AGRICULTURE, UNIVERSITY OF TABRIZ), 26(1), 27-41. https://www.sid.ir/en/journal/ViewPaper.aspx?id=509201



Vancouver: Copy

SHABKHAN S., BASHTANI M., NAEIMIPOUR YOUNESI H.. EFFECT OF USING MOLASSES AND WHEY ON NUTRITIONAL VALUE AND SOME QUALITATIVE CHARACTERISTICS OF FORAGE SORGHUM SILAGE. ANIMAL SCIENCE RESEARCHES (FACULTY OF AGRICULTURE, UNIVERSITY OF TABRIZ). 2016 [cited 2021May16];26(1):27-41. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=509201



IEEE: Copy

SHABKHAN, S., BASHTANI, M., NAEIMIPOUR YOUNESI, H., 2016. EFFECT OF USING MOLASSES AND WHEY ON NUTRITIONAL VALUE AND SOME QUALITATIVE CHARACTERISTICS OF FORAGE SORGHUM SILAGE. ANIMAL SCIENCE RESEARCHES (FACULTY OF AGRICULTURE, UNIVERSITY OF TABRIZ), [online] 26(1), pp.27-41. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=509201.



 
 
Persian Abstract Yearly Visit 67
 
Latest on Blog
Enter SID Blog