PJB-2025-225
IMPACT OF DIFFERENT WILTING TIME WITH FORMIC ACID ON CHEMICAL COMPOSITION AND FERMENTATION QUALITY OF COMBINED BANANA LEAVES AND PSEUDO-STEM SILAGE
Zuhaib Hassan Bughio
Abstract
This study aimed to enhance the value of high-moisture, high-biomass agricultural residues by applying an optimized processing method to improve silage's chemical composition and fermentation profile formulated from banana leaves and pseudo-stems. In this work, chopped banana leaves and pseudo-stems were wilted individually with 2% formic acid and blended equally in a 110 kg plastic can silo for silage. The chemical composition was analyzed both before ensiling and on the day of silo opening (day 46). The treatments were divided into three groups: Group A (2% formic acid and 0-hour wilting) served as a control, group B (2% formic acid and 2 hours of wilting), and Group C (2% formic acid and 3 hours of wilting) before ensiling. A reduction in moisture content (p<0.05) was seen with increased wilting at 0, 2, and 3 hours. Additionally, prolonged wilting led to increased dry matter (DM) content before and after silage opening (P<0.05). Increased crude protein (CP) levels (p<0.05) were observed in silage wilted for 3 hours compared to 0 and 2 hours treatments after silage opening. Furthermore, water soluble carbohydrate concentration increased (p<0.05) after 3 and 2 hrs of wilting compared to 0 hrs. The concentration of neutral and acid detergent fibers reduced (p<0.05) with increasing wilting time. Ammonia nitrogen and pH levels (p<0.05) decreased with increasing wilting time in combination with formic acid. A pH value of 3.88 was achieved after 46 days of fermentation in the 3-hour wilting. Lactic acid production significantly increased at 0, 2, and 3 hr wilting treatments. Propionic acid and acetic acid concentrations increased (p<0.05) at 2 and 3 hrs of wilting with formic acid relative to the 0 hr treatment. It is concluded that banana leaves and pseudo-stems wilted for three hours and treated with formic acid significantly improved nutritional value.
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