Effect of jaggery on the quality and intake levels of maize silage

Silage, which is anaerobically fermented green fodder, is valued throughout the world as a source of animal feed during lean months. Several farms in India use carbohydrate sources like jaggery or molasses at 2% for preparation of silage, and this increases cost of production. The present study was undertaken to assess the effect of jaggery on quality and intake of maize silage, with an objective to find out whether additional carbohydrate source is essential in preparation of silage using green maize. Three silage types, one without jaggery (A), the second with 1% jaggery (B), and the third with 2% jaggery (C) were prepared in cylindrical bins under similar conditions. They were compared for colour, pH, lactic acid bacteria count, lactic acid content, proximate composition and silage intake by sheep. Silage type C with 2% jaggery was significantly different from the other two types with values of 3.98 and 805.66 g for pH and mean silage intake, respectively. Even though the values of pH and dry matter intake for all three silage types were within normal levels, silage type C was significantly superior in terms of fermentation and palatability. The method of preparation followed could be ideal for small holder farmers requiring less quantity of silage.