EFFECT OF MOLASSES, RICE BRAN AND TAPIOCA FLOUR AS ADDITIVES ON THE QUALITY AND DIGESTIBILITY OF CASSAVA LEAF SILAGE

Abstract

Cassava (Manihot esculenta Crantz) leaves, the waste of the tapioca flour industry, contain high levels of crude protein that can be used as a complementary forage for low quality field grass. The study was conducted from September to November 2009 in the Dairy Nutrition Laboratory of Bogor Agricultural University. This study sought to analyze the quality of cassava leaf silages supplemented with different additives such as molasses, rice bran and tapioca flour and to determine their digestibility and fermentability in vitro. This study consisted of two experiments: 1) measuring the physical properties of silages and 2) measuring the in vitro fermentability and digestibility of silages. A completely randomized design was used in the first experiment and a randomized complete block design in the second experiment. The treatments were: K (cassava leaves without additive) as a control, M5 (K + 5% molasses), M10 (K + 10% molasses), RB5 (K + 5% rice bran), RB10 (K + 10% rice bran), T5 (K + 5% tapioca flour) and T10 (K + 10% tapioca flour). The variables measured were colour, odour, pH, water content, NH3, VFA, and dry matter and organic matter digestibility. Data were analyzed using Analysis of Variance (ANOVA) and any significant differences between means were further tested using Least Significant Difference (LSD). The results showed that the silages with any additives had better quality than that of the control. The quality of silages with molasses additives at either a 5% or 10% level were better than those of silages with other additives. Types and levels of additives significantly affected (P<0.05) in vitro fermentability and digestibility. In overall quality assessments, a molasses additive at a level of 5% produced the best quality of silage.