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IJSTR >> Volume 3- Issue 7, July 2014 Edition

International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616

Effect Of Effective Microorganism (EM) On The Nutritive Quality Of Coffee Husk Silage

[Full Text]



Yonatan Kassu, Solomon Demeke, TayeTolemariam, YehenewGetachew



Index Terms: Anti-nutritional factors, chemical composition, coffee husk, EM, grass hay, IVDMD



Abstract: the experiment was conducted to study the effect of Effective Microorganisms (EM) on the nutritive quality of coffee husk silages. Eight treatment silages were produced by ensiling chopped grass hay in combination with 10, 20, 30 and 100% of dry processed coffee husk with and without the use of EM as biological inoculants. The nutritive quality of the treatments silage was evaluated on the basis of fermentation characteristics, chemical composition and in-vitro dry matter digestibility. The results obtained showed that the best silages were prepared by ensiling pure coffee husk and chopped grass hay in combination with 30% coffee husk with the use of EM as measured by visual appraisal and pH value. The pH value (4.2) obtained from the treatment silage containing 100% coffee husk with the inoculation of EM is significantly lower (P< 0.001) than that of all the others and similar to the acidity limit recommended for good quality silage. According to the results of the laboratory chemical analysis, there was significant improvement in the total ash, ether extract(EE) and crude protein(CP) content of pure coffee husk ensiled with the use of EM. The EE and CP content of the 100% coffee husk tended to decrease when it ensiled with grass hay. On the contrary, there was significant (P<0.001) decrease in cell wall (NDF, ADF and hemicelluloses) content of pure coffee husk ensiled with the use of EM as biological inoculants’. The results obtained also showed that there was significant reduction (P<0.001) in the anti-nutritional factors content (lignin, caffeine and condensed tannin) of pure coffee husk ensiled with the use of EM. Moreover there was significant improvement (P<0.001) in in-vitro dry matter digestibility of coffee husk ensiled with the EM. From the result its shows clearly that there was substantial improvement on nutritive quality of coffee husk when treated withEM. However, the output of the current result on the performance of the animal seems to be the future direction of intensive research.



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