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Abstract

The effects of molasses and urea upon de anaerobic fermentation characteristics of the Panama Elephant grass were evaluated using the micro-silo technique. Five levels of urea (0, 1.0, 2.5, 4.0 and 5.0%) and five levels of molasses (0, 4, 8, 12 and 16%), on fresh basis, were studied. The forage was harvested 90 days after the last cut, which, when ensiled, contained 30% dry matter. The silos were opened after 30 days. The silages without additives had a pH of 4.9; molasses caused a lineal decrease in pH although this effect was very ligth and non-significant; in contrast, urea caused a marked increase in pH. The pH values ranged from 3.8 to 9.8; despite the high values in some of the silages, these did not show objectionable odors perhaps due to a masking effect of the strong ammonia smell. The silages with urea but without molasses had a bright green color. Molasses did not affect the N-NH₃ concentration which was directly affected by the level of urea. The production of organic acids was low, averaging 1.09% for lactic acid, 2.84% for acetic acid and 0.78% for butyric acid, on dry matter basis. Neither molasses nor urea had any effect on acetic acid concentration. The changes in both lactic and butyric acids were similar: a lineal decrease when molasses levels increased, and a convex response when the urea level was increased. It is concluded that the Panama Elephant grass need not be ensiled with molasses or urea in order to obtain a silage with acceptable characteristics, although low in lactic acid.