Laboratory Preparation and Quality Evaluation of Cabbage and Cauliflower WasteSilage
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Authors
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Bornalee Handique
Scientist, ICAR-IARI, Assam
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S. K. Saha
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L. C. Choudhary
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Ajmal P Roshan
Keywords:
Cabbage waste; cauliflower waste; fermentation, in vitro quality; silageAbstract
This experiment was conducted to evaluate the quality of cabbage and cauliflower waste silage and to study the in vitro parameters of cauliflower and cabbage waste silage. Cabbage and cauliflower waste were collected from the local market and after cleaning cut into small pieces and kept in air tight container for 28 days. 5 different types silage were prepared from cabbage and cauliflower waste viz. I: Cabbage waste silage with 0.5% salt, 1% urea; II: Cauliflower waste silage with 0.5% salt, 1% urea; III: Cabbage and Cauliflower mixed (1:1) waste silage with 0.5% salt, 1% urea; IV: Cabbage waste silage with 0.5% salt, 1% urea and 5% molasses V: Cauliflower waste silage with 0.5% salt, 1% urea and 5% molasses and VI: Cabbage and Cauliflower mixed (1:1) waste silage with 0.5% salt, 1% urea and 5% molasses. The fermentation characteristics and nutritive values of silage were studied by collecting representative fresh silage samples. In terms of appearance and smell, all the silage in this experiment is of good silage. Likewise, considering the organic acid contents of silages, all silages were found to have very good quality. The IVDMD (%) is significantly differ (P<0.05) among various cauliflower waste silage. From this experiment it can be concluded that incorporating 5% molasses into silage prepared from cabbage and cauliflower waste can uphold its high quality, as demonstrated by reduced pH and NH3-N levels, coupled with increased lactic acid bacteria (LAB) content.
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