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dc.contributorTolemariam, Tayeen_US
dc.contributorDemeke, Solomonen_US
dc.contributorGaredew, Weyessaen_US
dc.contributorWamatu, Janeen_US
dc.contributorEkule, Mulukenen_US
dc.creatorWodebo, Kibreaben_US
dc.identifier.citationKibreab Wodebo, Taye Tolemariam, Solomon Demeke, Weyessa Garedew, Jane Wamatu, Muluken Ekule. (9/1/2023). Fermentation Characteristics and Nutritional Value of Avena sativa Genotypes Ensiled with or without Napier Grass (Pennisetum purpureum). Sustainability, 15 (2).en_US
dc.description.abstractThe objective of this study was to investigate the fermentation characteristics and nutritional value of A. sativa genotypes ensiled either solely or in combination with P. purpureum 16791. Three different A. sativa genotypes (SRCPX80AB2806, ILRI_5527A, and ILRI_5526A) were harvested at the dough stage and ensiled solely or in combination with equal parts of P. purpureum 16791 with the addition of 3% molasses for all treatments in a completely randomized design with three replications over a period of 45 days. P. purpureum harvested at 60 days was ensiled and used as a control treatment. All treatments were evaluated for fermentation characteristics (pH, temperature, physical properties, and flieg point) and subjected to chemical analysis. The results showed that ensiling A. sativa ILRI_5527A, in combination with equal parts of P. purpureum 16791, produced the best silage with a significantly lower pH of 3.52. Optimal temperature (25 °C), nutrient losses based on the total dry matter (2.17%), gas (3.74%), and effluent (4.28%) were significantly (p < 0.0001) lower for T6 compared to the others. The dry matter recovery rate of T6 was significantly (p < 0.0001) higher than that of the others. T6 ranked first in the quality of physical properties (smell, color, mold, and texture). The highest dry matter (24%), organic matter (96.80%), crude fat (3.32%), and metabolizable energy (10.05 MJ/kg DM) were recorded for T6. The flieg score for T6 silage (96.6%) was also better than the others. In conclusion, ensiling A. sativa ILRI_5527 with equal parts of P. purpureum 16791 and the addition of 3% molasses improved fermentation characteristics and silage quality.en_US
dc.publisherMultidisciplinary Digital Publishing Institute (MDPI)en_US
dc.subjectavena sativa genotypesen_US
dc.subjectpennisetum purpureum 16791en_US
dc.titleFermentation Characteristics and Nutritional Value of Avena sativa Genotypes Ensiled with or without Napier Grass (Pennisetum purpureum)en_US
dc.typeJournal Articleen_US
cg.creator.idWamatu, Jane: 0000-0003-3544-6718en_US
cg.contributor.centerInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.contributor.centerJimma University, College of Agriculture and Veterinary Medicine - JU-CAVMen_US
cg.contributor.centerBonga Agricultural Research Center - BARCen_US
cg.contributor.crpResilient Agrifood Systems - RAFSen_US
cg.contributor.funderInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.contributor.funderBonga Agricultural Research Center - BARCen_US
cg.contributor.project-lead-instituteInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.coverage.regionEastern Africaen_US
cg.isijournalISI Journalen_US
dc.identifier.statusOpen accessen_US
cg.subject.sdgSDG 1 - No povertyen_US
cg.subject.sdgSDG 12 - Responsible consumption and productionen_US
cg.subject.actionAreaResilient Agrifood Systemsen_US
cg.subject.impactAreaNutrition, health and food securityen_US
cg.contributor.initiativeSustainable Animal Productivityen_US
cg.contributor.initiativeMixed Farming Systemsen_US

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