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Study on the Effect of Ensiling with or Without Urea on Physical Quality, Chemical Composition and In-vitro Digestibility of Maize Stover

A.B.M.R. Bostami
Bangladesh Livestock Research Institute, Savar, Dhaka-1341

R.I. Khan
Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh-2202

M.M. Rahman
Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh-2202

A. Mondal
Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh-2202

N.R. Sarker
Bangladesh Livestock Research Institute, Savar, Dhaka-1341

M.R. Hasan
Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh-2202

Abstract/ Executive Summary:

The study was undertaken with objectives to investigate the physical quality, chemical composition and in vitro digestibility of maize stover ensiled for 45, 90 and 135 days with different levels of urea and with or without water. For this purpose, six different treatment groups are arranged, where the chopped maize stovers were preserved in plastic containers under normal condition and treated as control (T₀) (sample only), T₁ (sample ensiled without water), T₂ (sample with 20% water), T₃ (sample with 20% water plus 3% urea) and T₄ (sample with 20% water plus 5% urea ), T₅ (sample with 20% water plus 7% urea) and all the treatments were replicated thrice. The results indicated that physical quality (color, smell, softness and fungal growth) of maize stover was improved with urea treatments (T₃, T₄ and T₅) compared to other treatments (T₀, T₁ and T₂). The physical quality of the maize stover was improved with the increased of ensiling period from 45 to 135 days. The crude protein (CP) content was increased (P<0.05) and dry matter (DM), organic matter (OM) and crude fibre (CF) contents were decreased (P<0.05) in all the treatments (T₁, T₂, T₃, T₄ and T₅) compared to control (T₀). The highest DM, OM and CF content was found in T₀ ( 72.33%, 87.70% and 37.08%) and highest CP was found in T₄ (16.88%) but the lowest DM, OM, CF and CP was observed in T₅ (57.86% 83.89%) in T₂, 20.55% in T₄ and 6.28% in T₀. The DM content was decreased (P<0.05), the OM and CF contents were similar (P>0.05) and CP content was increased (P>0.05) with the increased of ensiling period from 45 to 135 days. The IVGP (in vitro gas production), OMD (organic matter digestibility) and ME (metabolizable energy) contents were increased in all the treatments (T₁, T₂, T₃ , T₄ and T₅) compared to control (T₀). The highest IVGP, OMD and ME values was observed in T₄ which were 36.30 ml, 54.75%, 8.10 MJ/kg DM, respectively, and lowest values were observed in control (T₀) which were 13.35 ml, 29.58% and 4.38 MJ/kg DM, respectively. Addition of urea improved the physical quality, nutritive value and preservation capacity of maize stover. Among the treatments T₄ was found best as there was no fungal growth and showed best color, softness, nutritional quality and longer preservation capacity compared with all other treatments. Therefore, it can be concluded that, treatment with urea improved the physical quality, nutritive value and preservation capacity of maize stover.

Keywords: Maize stover, Treatment, Ensiling, Physical and chemical quality, In-vitro digestibility

Location: Laboratory of the Department of Animal Science, Bangladesh Agricultural University, Mymensingh

Start Date: 00-05-2006

End Date: 00-07-2006

Program Area: Animal Health and Management

Commodity: Feed

Objectives:

1. To investigate the effect of ensiling with or without urea on physical quality, nutritive quality and in vitro digestibility of maize stover, to identify the appropriate method of ensiling of maize stover to use as ruminant feed.

Methodology:

The experiment was conducted in the Laboratory of the Department of Animal Science, Bangladesh Agricultural University, Mymensingh, Bangladesh. In this experiment, maize stover was processed and ensiled with water and urea at different levels, and then it was stored in airtight plastic container for 45, 90 and 135 days under normal condition and ensiling method was replicated thrice. After end of each stipulated period, the preserved materials were observed for physical characteristics and sub-samples were made for chemical and in vitro digestibility. The experimental treatments are T₀ (Maize stover); T₁ (Maize stover + 0% water); T₂ (Maize stover + 20% water); T₃ (Maize stover + 20% water + 3% urea); T₄ (Maize stover + 20% water + 5% urea); and T₅ (Maize stover + 20% water + 7% urea). Collection of experimental materials: The maize stover samples were collected from the field of Sherpur upazila of Bogra district just after harvesting of cobs. The samples were collected on 5th May, 2006. Commercial fertilizer grade granulated urea (NH₂-CO-H₂N; 46% N) was purchased from the local market. The composition of urea was-DM-98.0%, CP-266.0%. The plastic containers used for ensiling were washed, cleaned and dried in the sun properly. Processing and preservation of materials: After collection, the maize stover samples were chopped into 3-4 cm. About 3 kg of chopped maize stovers was placed in a plastic bowl, mixed well and then treated with 20% water and with or without 3, 5 and 7% urea. The properly mixed samples were placed in separate plastic container and was pressed and squeezed sufficiently to make airtight by hand pressure and finally tightly closed with cover. Each container was labeled according to treatment number. The ensiled materials were preserved at room temperature in the laboratory for 45, 90 and 135 days (4.5 months) from June to September. Observation and collection of samples: The preserved materials of the plastic container were opened at three definite intervals of 45, 90 and 135 days. The physical changes of all preserved samples were examined and recorded. During the examination, 100g of samples were taken out from each treatment for chemical analysis. Maize stover sample was also taken for chemical analysis before ensiling. All the samples were air dried and ground with the help of grinding machine of about 1mm in sieve for chemical analysis and in vitro digestibility technique. Chemical analysis: Chemical composition of the air dried samples of untreated and treated maize stover were analyzed for DM, Ash, OM, CP and CF according to the methods of AOAC (1984). Measurement of in vitro gas production (IVGP), organic matter digestibility (OMD) and metabolizable energy (ME): To determine the in vitro gas production (IVGP), organic matter digestibility (OMD) and metabolizable energy (ME) contents of maize stover, hay was used as standard and blank was used for correction of gas measurement. The method in vitro gas production technique. Calculation of IVGP, OMD and ME: The mean gas production of blank tests (Gp0) was determined by using the formula Gp9s-Gp0/3. The net gas production was corrected for differences in sample weight (mg DM), if different from 200 mg DM. As the piston of the syringes was moved back to 40 ml at 9 h of incubation (V9), the following formula was used. Gp (ml/200 mg DM) = {(Gp9-Gp0) + (Gp24-40) – Mean blank gas production × 200}/weight of samples (mg DM). The organic matter digestibility (OMD) (%) and metabolizable energy (ME MJ/kg DM) were calculated from the gas volume (Gv) and crude protein value (% CP) using the following equations (Menke and Steingass, 1988). % OMD = 14.88 + 0.889 × Gv + 0.45 × % CP and ME = 2.20 + 0.136 × Gv + 0.057 × % CP. Statistical analysis: The data of proximate analysis and in vitro digestibility were analyzed using MSTAT statistical programme, and analysis of variance was done in completely randomized design (CRD) with three replications. The Duncan’s Multiple Test was used to determine significance among the treatment means.

Source of Information: J. Agrofor. Environ. 3 (1): 167-171, 2009; ISSN 1995-6983

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Results indicated that ensiling of maize stover with urea helps to improve the physical quality, nutritive value and preservation capacity. Maize stover ensiled with 5% urea (T₄) showed best physical quality ( v.z. color, softness and absence of fungal growth), nutritional quality and longer preservation capacity compared to all other treatments groups. Therefore, it can concluded that farmers may use 20% (W/W) water plus 5% urea for ensiling maize stover depending on the availability, cost of preservation and animal acceptance.

Knowledge Management: Journal