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EFFECT OF UREA SUPPLEMENTATION ON THE NUTRITIVE VALUE OF OAT SILAGE

  • Azim, A. (Animal Nutrition Programme, Animal Sciences Institute, National Agricultural Research Centre) ;
  • Nadeem, M.A. (Animal Nutrition Programme, Animal Sciences Institute, National Agricultural Research Centre) ;
  • Khan, A.G. (Animal Nutrition Programme, Animal Sciences Institute, National Agricultural Research Centre)
  • Received : 1990.07.03
  • Accepted : 1991.12.03
  • Published : 1992.03.01

Abstract

Silages were prepared with different ratios of oat and wheat straw 100:0, 80:20, 60:40, 40:60, 20:80, and 0:100 with or without urea supplementation and were ensiled for 60 days in air tight polyethylene bags and kept at room temperature. Results showed that dry matter loss was maximum in 100% oat silage and it decreased as the ratio of wheat straw increased. There was a significant difference in crude protein value of the silages prepared by different ratios of oat and wheat straw. Addition of urea significantly increased the crude protein and decreased the crude fibre value. Silage made with urea supplementation were well fermented as indicated by higher value of volatile fatty acids (VFA) and lower value of residual carbohydrates. Maximum VFA concentrations were observed in 60:40 oat-wheat straw silages. The value of enzyme soluble organic matter (ESOM) was high in all the urea supplemented silages as compared to without urea and maximum value was found in 60:40 oat-wheat straw combination.

Keywords

Oat-Wheat Straw Silage;Volatile Fatty Acids;Fermentation;Water Soluble Carbohydrate

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