CHEMICAL-CHANGES DURING FERMENTATION OF POULTRY INTESTINES WITH MOLASSES

The addition of salt (25 g/kg) significantly (P<0.05) reduced the rate of acid production and the volume rise in poultry intestines ensiled with molasses (100 g/kg) during the first 4 days of fermentation at 26 degrees C. The pH values of salted silage were marginally lower (P>0. 05) than those of the non-salted silage. Non-protein nitrogen and alph a-amino nitrogen increased during the first day of fermentation and re mained constant during the subsequent fermentation up to 7 days. The t otal volatile nitrogen and free fatty acid contents increased linearly during the fermentation. Ethoxyquin (0.2 g/kg) was partially effectiv e in reducing oxidative rancidity.