African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6576

Full Length Research Paper

Laboratory evaluation of absorbents and additives on the fermentation quality of potato hash

B. D. Nkosi1*, I. B. Groenewald2, R. Meeske3 and H. J. Van der Merwe4
  1ARC – LBD, Division of Animal Nutrition, Animal Production Institute, Private Bag x 2, Irene, 0062, South Africa. 2Centre for Sustainable Agriculture, University of the Free State, P. O. Box 339, Bloemfontein, 9300, South Africa. 3Western Cape Department of Agriculture, P. O. Box 249, George, 6530, South Africa. 4Department of Animal, Wildlife and Grassland Science, University of the Free State, P.O. Box 339, Bloemfontein, 9300, South Africa.
Email: [email protected]

  •  Accepted: 24 August 2012
  •  Published: 23 October 2012

Abstract

 

This study was conducted to determine the ensiling potential of potato hash (PH) with poultry litter (PL) and hay as absorbents, and whey and molasses as additives. Mixtures of 800 g/kg PH and 200 g/kg of either PL or hay were produced and treated with no additive, whey and molasses. The experiment was conducted in a 2 absorbents × 3 additives factorial design. Mixtures were ensiled in 1.5 L anaerobic jars, and sampling was done on days 0, 4, 10, 20, 40, 60, and 90 for the determination of fermentation quality and nutritive value. Further, an aerobic stability test was done on day 90 by exposing silage to air for 5 days. Ensiling PH with hay compared to PL resulted in a better quality silage as indicated by (P < 0.05) improved fermentation characteristics and chemical composition. Although, the addition of PL significantly increased (P < 0.05) the crude protein (CP) and ash contents in PH silage, fermentation, and the aerobic stability of silage was poor and could influence animal performance negatively. It seems that whey and molasses were effective in improving the in vitro organic matter digestibility (IVOMD) and fermentation characteristics of PH. Further studies are needed to elucidate these effects on animal performance.

 

Key words: Aerobic stability, by-products, potato hash, energy, molasses, whey.