Microbial population,chemical composition and silage fermentation of cassava residues |
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| Authors: | Viengsakoun Napasirth Pattaya Napasirth Tue Sulinthone Kham Phommachanh Yimin Cai |
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| Institution: | 1. Department of Livestock and Fisheries, Faculty of Agriculture (FOA), National University of Laos (NUOL), Vientiane, Lao People's Democratic Republic;2. Faculty of Technology, Udon Thani Rajabhat University, Udon Thani, Thailand;3. Japan International Research Center for Agricultural Sciences, Tsukuba, Ibaraki, Japan;4. Japan National Institute of Livestock and Grassland Science, Tsukuba, Ibaraki, Japan |
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| Abstract: | In order to effectively use the cassava (Manihot esculenta Crantz) residues, including cassava leaves, peel and pulp for livestock diets, the chemical and microbiological composition, silage preparation and the effects of lactic acid bacteria (LAB) inoculants on silage fermentation of cassava residues were studied. These residues contained 104 to 105 LAB and yeasts, 103 to 104 coliform bacteria and 104 aerobic bacteria in colony forming units (cfu) on a fresh matter (FM) basis. The molds were consistently at or below the detectable level (102 cfu of FM) in three kinds of cassava residues. Dry matter (DM), crude protein (CP) and neutral detergent fiber (NDF) content of cassava residues were 17.50‐30.95%, 1.30‐16.41% and 25.40–52.90% on a DM basis, respectively. The silage treatments were designed as control silage without additive (CO) or with LAB inoculants Chikuso‐1 (CH, Lactobacillus plantarum) and Snow Lacto (SN, Lactobacillus rhamnosus) at a rate of 5 mg/kg of FM basis. All silages were well preserved with a low pH (below 4.0) value and when cassava residues silage treated with inoculants CH and SN improved fermentation quality with a lower pH, butyric acid and higher lactic acid than control silage. |
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| Keywords: | cassava residues fermentation quality silage |
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