Physical characteristics and nutritional value of stored mulberry (Morus alba) mixed with corn forage.
DOI:
https://doi.org/10.15517/am.v14i1.11988Abstract
Mulberry foliage and corn, harvested respectively after 120
and 135 days, were ensilaged (chopped and mixed in ratios of
100:0, 75:25, 50:50, 25:75 and 0:100 as dry material). The
concentration of soluble carbohydrates was uniform at 10%
in all the treatments by adding molasses. The fermentation
period was 90 days. The compacted mulberry forage (the
100:0 ratio) had a density of 693 kg/m3 and that of the corn
forage (the 0:100 ratio) was 541 kg/m3, indicating marked
initial differences (p≤ 0.01) between them. At the end of the
experimental period, the stored material had densities ranging
between 750 and 556 kg/m3, with intermediate values
(p≤0.01) as the mulberry proportion was reduced in each
mixture. Loss of dry material was found among treatments
(p≤0.01) with 6.8 kg/m3 and 18.3 kg/m3. The organoleptic
characteristics evaluation had ratings from very good to
excellent in the mixtures with ratios of 75:50, 50:50, 25:75
and 0:100, but not in the mulberry forage (100:0) which has
a slight ammonia odor. The concentration of dry matter in the
fresh material was higher than that found in the stored
material (p≤0.05). The concentration of crude protein among
the mixtures was clearly differentiated (p≤0.01), in the
beginning as well as at the end of the fermentation period. A
similar condition was observed in the concentration of neutral
detergent fiber and total ash.
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