Physical Characteristics of Brachiaria Ruziziensis Ensiled With Fermented Layer Droppings
Student: Abdulrohim Adeniran Imran (Project, 2025)
Department of Pasture and Range Management
Federal University of Agriculture, Abeokuta, Ogun State
Abstract
ABSTRACT
This study evaluated the impact of varying inclusion levels of fermented layer droppings (0%,
5%, 10%, and 20%) and ensiling durations (0, 21, 42, and 63 days) on the physical
characteristics of Brachiaria ruziziensis silage. A 4x4 factorial experimental design with three
replicates was adopted. Physical properties such as color, odour, moisture content, and
moldiness were assessed. This study was conducted at the laboratory of Pasture and Range
Management, College of Animal Science and Livestock Production, Federal University of
Agriculture, Abeokuta (FUNAAB). The ensiling process maintained stable odour
characteristics across all treatments, and not significantly affected (p>0.05), The ensiling
process maintained stable odour (ranging from 22.11 to 23.44) and moisture (ranging from 9.33
to 9.78) across all tested inclusion levels and ensiling durations. The main effect of fermented
layer droppings inclusion significantly influenced silage colour (p
Keywords
For the full publication, please contact the author directly at: imranaa.19@student.funaab.edu.ng
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Institutions
- HASSAN USMAN KATSINA POLYTECHNIC (NCE), KATSINA, KATSINA STATE 4
- Hassan Usman Katsina Polytechnic, Katsina, Katsina State 5
- Heritage Polytechnic, Ikot Udota, Akwa Ibom State 46
- Hussaini Adamu Federal Polytechnic, Kazaure, Jigawa State 8
- Ibrahim Badamasi Babangida University, Lapai, Niger State 24
- Igbinedion University, Okada, Benin City, Edo State 2
- Ignatius Ajuru University of Education, Port Harcourt, Rivers State 8
- Imo State Polytechnic, Umuagwo, Owerri, Imo State 2
- Imo State University, Owerri, Imo State 45
- Institute of Management and Technology, Enugu, Enugu State 11