DIGESTIBILITY AND FERMENTATIVE CHARACTERISTICS OF MANGO, LEMON AND CORN STOVER SILAGES WITH OR WITHOUT ADDITION OF MOLASSES AND UREA

Silages made from mango fruit (M), lemon (L) and corn stover (CS), wit h or without molasses (m) and urea (u), were evaluated to determine th eir fermentative characteristics, in situ disappearance and in vitro d igestibility. Four silage treatments were carried out: (1) 80% M + 20% CS; (2) 60% M + 20% I, + 20% CS; (3) 76.5% M + 19% CS + 2% m + 2.5% u ; (4) 57.5% M + 19% L + 19% CS + 2% m + 2.5% u. Material was ensiled i n l-kg lots in flasks. The results were analysed by analysis of varian ce from a completely randomized design with 2 x 2 factorial arrangemen t (factor A: with or without lemon; factor B: with or without molasses and urea). A sample of each silage was taken out at 0, 15, 30 and 45 days. Protein and NDF content increased slightly (P < 0.05) with respe ct to the control. During fermentation, ammonia concentration was cons tant. Silage in situ DM disappearance in sheep decreased for 0-15 days of silage (P<0.05), remaining constant after 15 days. The IVDMD was n ot different(P < 0.05) among silages. Silage pH declined with time of fermentation and was constant at 30 days. Acetate and lactate were pre sent in all silages, but lactate was detected in greater concentration , and was stabilized, at 30 days. In conclusion, silages containing mo lasses and urea have good-quality properties and the optimum fermentat ion time was 30 days. (C) 1997 Published by Elsevier Science B.V.