Effect of addition of baker's yeast Saccharomyces cerevisae and source of nitrogen on fermentation of reed silage and its nutritive value

Abstract EN

This study was conducted at the Animal resource Department- College of Agriculture -Alqasim Green University aiming to improve nutritive value of common reed by ensiling and addition of nitrogen (N) sources, 3 % urea or soybean meal (SBM) on basis of N content and addition of commercial baker's yeast (BY) at level of 10%.

Debis was added at level of 5% as a source of soluble carbohydrates (CHO) to stimulate silage fermentation.

Results revealed that addition of BY increased (P<0.01) dry matter (DM) content of reed silage (RS) by 6.17 %.

Results also showed that samples of RS made by addition of BY without N source or with addition of SBM had odor of fermented fruits.

Contamination with Fungi was noticed in RS made by addition of urea.

Results also revealed that pH of RS was decreased (P<0.01) by addition of BY, whereas, it was increased (P<0.01) by addition of urea from 4.56 and 4.54 in RS samples made without addition of N source and addition of SBM respectively to 4.93.

Addition of BY led to decrease (P<0.01) percentage loss of DM from 11.58% to 9.81%.

Less percentage loss was recorded in RS samples made by addition of SBM (7.69 %).

Fleig point (FP) was increased (P<0.01) by addition of BY from 60.19 to 69.40.

Higher and lower values were associated with addition of SBM and urea respectively.

Addition of BY increased (P<0.05) IVDMD (from 40.77 % to 43.42 %) and IVOMD (from 45.25% to 47.

88 %) of RS.

Higher values (P < 0.05) were associated with addition of urea.

Parameters concerning silage quality and its nutritive value were significantly affected by the interaction between addition of BY and N sources.