Published in Scientific Papers. Series D. Animal Science, Vol. LIX
Written by Wichai SUPHALUCKSANA, Settasit SANGSOPONJIT
The uses of three additives as sodium chloride, sodium nitrite, and yeast on durian peel silage making were determined. The Completely Randomized Design (CRD) with four replications in each treatment were used in the trial. The silage samples were kept tightly sealed in plastic containers and stored at room temperature for 21 days. The results of physical characteristics, chemical composition and fiber analysis of the durian peel silage were indicated that the color appearance of the durian peel silage was yellowish green for sodium chloride, a green brown color for sodium nitrite, and a red green color for yeast. The aroma of the durian peel silage was aromatic and acidic like pickled fruit. The aroma of the durian peel silage mixed with sodium chloride was sweeter than the durian peel silage from sodium nitrite and yeast. The chemical composition analysis of the nonfermented fresh durian peel for dry matter, protein, fat, fiber, ash, NDF, ADF, ADL, calcium, phosphorus and energy were 92.39%, 6.83% ,0.54% ,33.83% ,4.77% ,42.08% ,51.06% ,7.04% ,0.15%, 0.19%,and 3,843.85 kcal/kg, respectively. The durian peel silage made with sodium chloride, sodium nitrite, and yeast was highly significantly different in dry matter, fiber, ash, NDF, ADF, ADL and energy (P<0.01). However, protein, fat, calcium and phosphorus were not significant differences among treatments. Durian peel silage treated with NaCL2 was the highest potential to degrade NDF, ADF, and ADL, respectively.
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