Use of natural ensiling additives with tropical grasses: Physicochemical properties, in vitro fermentation characteristics, and microbial community diversity indices

Abstract

Improving feed quality, availability, and cost‐effectiveness is a big challenge for livestock to ensure animal‐derived food for nutritional security. The aim of the study was to find out how some natural ensiling additives affect physicochemical properties, proximate composition, microbial population, in vitro fermentation characteristics, and microbial community diversity indices of fermented mixed forages ( Pennisetum purpureum , Brachiaria mutica , and Echinochloa polystachya ). Fermented mixed forages (MF) were prepared as 5 treatments × 5 replicates × 5 silos = 125 samples. Treatments were MF without ensiling additives (FS1); MF with 5% molasses (FS2); MF with 5% whey (FS3); MF with 5% rice water (FS4); and MF with 5% additive combination (2.0% molasses, 1.5% whey, and 1.5% rice water) (FS5). Proximate fractions, color and texture score, lactic acid production, and in vitro fermentation characteristics were improved in FS2, FS3, FS4, and FS5 in relation to FS1 ( p  < 0.05). The pH, VFA, and NH 3 ‐N did not differ among treatments ( p  > 0.05). The LAB was increased; nevertheless, the total bacterial count, Clostridium sp., and mold count were decreased in FS2, FS3, FS4, and FS5 compared to FS1 ( p  < 0.05). Microbial community diversity indices were positively impacted in fermented MF. Natural ensiling additives, especially rice water as a new additive, exhibited value addition potential similar to molasses or whey for fermentation of MF. Therefore, rice water as a low‐cost natural additive can be an effective approach for the improvement of nutritional value and feed quality indices of MF through fermentation.