Effect of additives and ensiling periods on physical properties and proximate composition of maize cob silage

Abstract

This study evaluated the effect of urea, yeast, molasses, and ensiling period on the silage qualities, proximate composition and fibre fractions of maize cob silages. Twelve kilograms (12 kg) of maize cobs were chopped into smaller pieces of about 1cm and sprinkled with a solution of urea, molasses and yeast at 1%, 3% and 1% respectively. The experiment was laid out in a 3×4 factorial in a randomised complete block design (RCBD) with three ensiling periods (3, 5 and 7 weeks), three additives (urea, molasses, and yeast) and a control. At the end of the ensiling periods, silages were opened and physical, proximate and fibre fractions were determined. The results revealed that silage properties (colour, aroma and pH) of maize cobs were improved in silages treated with urea and yeast, with the exception of molasses. Silage properties were further improved when the ensiling period increased from 3 to 7week. The crude protein (CP) content increased significantly (p<0.05) with urea treatment (9.21%). The crude protein content was also increased after ensiling from 3-7 weeks (10.78%), while the fibre fraction (CF, ADF and NDF) decreased significantly (P<0.05) with urea treatment after a 7-week ensiling period. Therefore, it can be concluded that the addition of urea improved the physical, nutritional properties and preservation capacity of maize cob after a 7-week ensiling period.