Digestibility and fermentative characteristics of mango, lemon and corn stover silages with or without addition of molasses and urea

Silages made from mango fruit (M), lemon (L) and corn stover (CS), with or without molasses (m) and urea (u), were evaluated to determine their fermentative characteristics, in situ disappearance and in vitro digestibility. Four silage treatments were carried out: (1) 80% M + 20% CS; (2) 60% M + 20% I, + 20% CS; (3) 76.5% M + 19% CS + 2% m + 2.5% u; (4) 57.5% M + 19% L + 19% CS + 2% m + 2.5% u. Material was ensiled in l-kg lots in flasks. The results were analysed by analysis of variance from a completely randomized design with 2 x 2 factorial arrangement (factor A: with or without lemon; factor B: with or without molasses and urea). A sample of each silage was taken out at 0, 15, 30 and 45 days. Protein and NDF content increased slightly (P < 0.05) with respect to the control. During fermentation, ammonia concentration was constant. Silage in situ DM disappearance in sheep decreased for 0-15 days of silage (P<0.05), remaining constant after 15 days. The IVDMD was not different(P < 0.05) among silages. Silage pH declined with time of fermentation and was constant at 30 days. Acetate and lactate were present in all silages, but lactate was detected in greater concentration, and was stabilized, at 30 days. In conclusion, silages containing molasses and urea have good-quality properties and the optimum fermentation time was 30 days. (C) 1997 Published by Elsevier Science B.V.