The physical, nutritional, phytochemical, and microbiological properties of water mimosa (Neptunia oleracea Lour) silage using different moisture contents for poultry feed

Abstract

The potential of water mimosa (WM; Neptunia oleracea Lour) swamp legumes, as a source of green protein, phytogenic compounds, and probiotics in the form of silage juice for waterfowl such as ducks is quite large, but to date it has not been further investigated. This study aimed to evaluate the physical, nutritional, phytochemical, and microbiological characteristics of WM silage fermented at different moisture levels. This study used a completely randomized design consisting of 5 treatments and 3 replicates. The treatments consisted of control group (fresh WM legumes), WM40, WM50, WM60, and WM70: WM silage with moisture levels of 40%, 50%, 60%, and 70%, respectively. The results of the analysis of variance showed that differences in silage moisture content had a significant effect on color, aroma, and texture scores (P < 0.05). Qualitative tests showed that WM silage fermented at moisture levels of 40-70% contained several phytochemical/antibacterial compounds, including flavonoids, steroids, saponins, phenols, and carotenoids. Differences in WM silage moisture content significantly affected dry matter, organic matter, crude protein, crude fiber, carbohydrates, and Fleigh point (P < 0.05). Total acid, total bacteria count, and lactic acid bacteria count in WM silage fermented at different moisture contents increased compared to the control group (P < 0.05) but showed similar results between moisture levels of 40 and 70%. In conclusion, the making of WM silage with a moisture content of up to 50% provided optimal yields in terms of the physical, microbiological, nutritional, and phytochemical properties of WM silage.