EVALUATION THE QUALITY OF CORN SILAGE IN MOC CHAU DISTRICT, SON LA PROVINCE

Abstract

The aim of this study was to evaluate the quality and the microbial population of corn silage. The experiment was carried out in a completely randomized design consisting of four treatments with three replications, namely control: traditional corn silage without additive as a control (ĐC); NMU: corn silage with 5% salt; NMA: corn silage with 5% molasses and NRM: corn silage with 5% salt and 5% molasses. All silages were prepared using plastic jars (5kg) and incubated at room temperature (25 - 30oC) for 90 days. Silages were analyzed for fermentation characteristics and microbial diversity. The result confirmed that king grass ensilaged with molasses (NMA, NRM) had good fermentation characteristics compared with control and NMU group. The silage (CT2 & CT3) showed golden yellow color, pleasant and acidic smell, no viscosity, and no mold growth with pH value below 4,2 (4,17 - 4.29). DM and crude protein were reduced by 2.75 % and 0.35% respectively. The highest content of lactic acid (0,92 - 1.21%) and the lowest ratio of ammonia nitrogen to the total nitrogen (5.11 - 7.03%) were observed in NMA and NRM.