Influence of urea, formic acid and common salt on preservation and in situ rumen degradability of maize fodder at dough stage

Abstract

Chaffed green maize fodder (at soft dough stage) was preserved in polythene bags for 60 days after adding 3 chemicals, viz, urea, formic acid and common salt each at 3 levels, The treatment levels were; urea, 0 (U₀, 0,25 (U₁) and 0,5% (U₂), formic acid 0 (F₀), 0,3 (F₁) and 0.4% (F₂)' common salt 0 S₀). 0.50 (S₁) and 1 % (S₂)' All 27 treatment combinations were tested for their efficacy in preserving maize fodder. Addition of urea and common salt to the trealmenl combinations reduced the DM loss by 23.30 and 19.30% respectively. Similarly, addition of urea to other treatment combinations reduced OM loss by 26,2%, The total·N, water.soluble-N, water·insoluble·N and NH3 contents increased by addition of urea. Lactic aCId and TVFA concentrations were lowest (6.87, 7.39%) with urea-·salt treatmen combinalions restricting them significantly (p<0.05) in presence of salt. DM and OM degtadabilities incrcased when urea and cornman salt were used as preservative. lhe investigation revealed that maize fodder (dough stage) can be preserved by using combination of urea (0.25 to 0.5%) and salt (0.5 to 1.0%) on fresh basis.