The effects of adding urea or urea+molasses in some sorghum varieties harvested at dough stage on silage quality and digestible dry matter yield

Demirel, M.; Deniz, S.; Ylmaz, I.; Nursoy, H.

Turk Veterinerlik ve Hayvanclk Dergisi 28(1): 29-37


Accession: 004351566

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The aim of this study was to evaluate the effects of adding 0.5% urea or 0.5% urea plus 4% molasses into some sorghum varieties (Gozde, P-988, Grazer and Grass-II) harvested at the dough stage on silage quality, in vitro dry matter (DM) digestibility and digestible DM yields. Triplicate silage samples from each variety and treatment group, a total of 36 silage samples, were prepared in 1-litre mini-silos and incubated for 90 d. Silage DM and crude protein (CP) levels ranged from 29.56-33.46%, and from 7.16-12.63%, respectively. Addition of urea or urea+molasses increased CP, and urea+molasses increased DM but decreased the NDF content of all silages (P<0.05). Silage pHs were between 4.08 and 4.71, and the addition of urea and urea+molasses increased silage pH (P<0.05). Lactic, acetic and butyric acid concentrations of silages, on DM bases, ranged from 3.50-8.01%, from 0.58-1.44%, and from 0.01-0.14%, respectively. The addition of urea and urea+molasses increased the lactic acid and decreased the propionic acid concentration of silages (P<0.05), although butyric acid concentrations were not affected. Urea supplementation did not affect acetic acid concentrations, and urea+molasses increased the acetic acid concentration of silages. In vitro DM digestibilities of Gozde, P-988, Grazer and Grass-II varieties were 52.85, 54.20, 54.96 and 54.39%, respectively. The addition of urea+molasses to Gozde increased in vitro DM digestibilities, while urea and urea+molasses addition decreased in vitro DM digestibilities in other varieties (P<0.05). The P-988 variety had the highest digestible DM yield (804.38 kg/decare) (P<0.05). In conclusion, the P-988 sorghum variety appears to be the best suited based on silage fermentation quality and digestible DM yield.