Effect of Yeast Supplementation on the Silage Quality of Mixed Napier and Ruzi Grass
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Abstract
Generally, silage making by farmers using old or unknown forage age results in low nutritive value in silage especially protein content. To solves this problem, there are many ways to increase the protein in silage by using additive such as urea and yeast. In this research, the purposes were to determine important chemical compositions and quality of yeast-added silage by comparing between silage without yeast and silage enriched with 3% yeast, 3 repetitions per group, 6 bags of silage for each replication, a total of 18 bags. By using two types of grass for silage making, namely napier grass cv. Pakchong 1 and ruzi grass in a ratio of 1:1 with 21 days of ensiling period at a farmer’s dairy farm, Pak Chong, Nakorn Ratchasima province. Dry matter, crude protein, pH and organic acid contents that indicates the quality of silage; lactic acid, butyric acid and acetic acid were collected and statistically compared by T-test at 95 percent confidence level. The results of the study found that yeast adding resulted in a higher total protein content of silage than without supplementation (P<0.05). While other parameters, including pH and organic acid contents, were not different comparative with no yeast supplementation.
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