Improvement of In vitro Digestibility and Gas Production of Sugar Palm Peel Silage using Fermented Napier Grass Juice

Abstract

The objective of this study was to improve sugar palm peel silage using fermented Napier grass juice. Fermented Napier grass juice without sugar and with 1% glucose, 1% sucrose, 3% glucose, 3% sucrose, 5% glucose and 5% sucrose were prepared. Results showed that pH values of the fermented juices were 3.94 - 5.72. The highest total sugar content (136.30 mg/ml) was obtained from fermentation with 5% sucrose. In addition, fermentation without sugar gave higher lactic acid bacteria (15.17 × 10⁶ cfu/ml) and aerobic bacteria content (19.23 × 10⁷ cfu/ml) than other treatments while fermentation with 3% glucose gave the highest yeast and fungi count (22.37 × 10⁷ cfu/ml). Therefore, the fermented juice without sugar was further used to improve the fermented sugar palm peel. Sugar palm peel silages without fermented juice and with 1% fermented juice and 1% molasses were prepared. Results showed that adding 1% fermented juice gave the lowest pH at day 7 and 14. Adding 1% molasses resulted in higher crude protein and lower hemicellulose and cellulose contents than other treatments. In vitro dry matter digestibility of samples with 1% fermented juice and 1% molasses at day 7 were significantly higher than sample without fermented juice. Similarly, gas production of sugar palm silages was significantly different among treatment. Gas production of sugar palm peel silages was highest at day 7. Based on the results, it can be concluded that fermented Napier grass juice was suitable for improving sugar palm peel silage.