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Influence of Different Variety and Wilting Treatment on the Nutritive Value of Whole Plant Sorghum Silage

Influence of Different Variety and Wilting Treatment on the Nutritive Value of Whole Plant Sorghum Silage

Teguh Wahyono1,2*, Wahidin Teguh Sasongko3, Wijaya Murti Indriatama4, Setiawan Martono5, Slamet Widodo3, Widhi Kurniawan6, Muhamad Nasir Rofiq7

1Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gunungkidul 55861, Indonesia; 2Indonesian Forage Scientist Association, Kampus IPB Darmaga, 16680, Indonesia; 3Research Center for Animal Husbandry, BRIN, Bogor 16915, Indonesia; 4Research Center for Radiation Process Technology, BRIN, South Jakarta 12440, Indonesia; 5Directorate of Laboratory Management, Research Facilities, and Science and Technology Park, BRIN, Gunungkidul 55861, Indonesia; 6Faculty of Animal Husbandry, University of Halu Oleo, HEA Mokodompit St, Kendari, Southeast Sulawesi, 93232, Indonesia; 7Research Center for Sustainable Production System and Life Cycle Assessment, BRIN, South Tangerang 15314, Indonesia.

 
*Correspondence | Teguh Wahyono, Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gunungkidul 55861, Indonesia; Email: [email protected]

Table 5:

The in vitro gas production characteristics of sorghum silage.

Dry matter (DM); optimum gas production (a+b); the rate of gas production (c); the gas production caused by fermentation of the soluble (GPSF) and insoluble fraction (GPNSF). Different superscript in the same column mean significant difference (P<0.05); * mean P<0.05; ** mean P<0.01; NS mean non-significant.

Advances in Animal and Veterinary Sciences

December

Vol. 12, Iss. 12, pp. 2301-2563

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