Effect of sorghum varieties and molasses addition on prussic acid content and of silage quality

The study was conducted to determine the effect of sorghum varieties and molasses addition in silage making on the physical quality, pH, dry matter, organic matter (OM), Fleigh score, and prussic acid content. The study was designed using Completely Randomized Design in the factorial pattern. The fi...

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Bibliographic Details
Published inIOP conference series. Earth and environmental science Vol. 387; no. 1; pp. 12062 - 12066
Main Authors Handriati, L N, Suhartanto, B, Widodo, S, Dewi, M P, Umami, N
Format Journal Article
LanguageEnglish
Published Bristol IOP Publishing 01.11.2019
Subjects
Dry matter
Hydrocyanic acid
Molasses
Organic matter
pH effects
Silage
Sorghum
Sorghum silage
Syrups & sweeteners
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Summary:The study was conducted to determine the effect of sorghum varieties and molasses addition in silage making on the physical quality, pH, dry matter, organic matter (OM), Fleigh score, and prussic acid content. The study was designed using Completely Randomized Design in the factorial pattern. The first factor was sorghum varieties (super and BMR), and the second factor was the level of molasses (0% and 4% molasses). The pH of silage with molasses (4.45±0.28) was significantly lower (P<0,05) than silage without molasses addition (4.65±0.26). The DM content (16,13±1,83) and Fleigh score (49,91±12,43) were significantly higher (P<0,05) on silage with molasses addition. It can be concluded that BMR sorghum silage resulted in better physical and chemical quality than super sorghum silage. The addition molasses on sorghum silage decrease the pH but increases OM content and Fleigh score. Ensilage process decreases the prussic acid content of sorghum forage. The combination of sorghum varieties and molasses addition was significantly different.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/387/1/012062