Chemical Characteristics and Degradability of Green Jowar Fpdder Preserved by Urea Plus Common Salt Treatment

Chopped green jowar fodder (19% DM) was preserved for 60 and 120 d as such (untreated) or after adding urea @ 0.5% alongwith 3 levels of common salt @ 0.5% (US₁)) 1.0% (US₂) and 1.5% (US₃) on ffesh basis. After 60 dys, untreaaed samples exhibited extensive fungal growth (+3 to +5), US, and US₂ were slightly Fungal infested (+1 to +2) whereas US₃ had fungus only on top layers (+1), DM and OM losses were21.4 and 16.5% In US₁; 19.1 and 0% in US₂ and 29.0 and 0.01% in US₃ as compared to untreated fodder though differences were not significant. Total-N, water soluble-N, NH₃-N were higher in treated fodders. TVFA's, propionate and butyrate concentrations were reduced in treated samples than that of control (untreated fodder). Nylon bag DM degradability at 24h was improved by 16.2% in US over control. After 120d untreated samples were completely spoiled, US and US exhibited fungal growth (+1 to +2) whereas US₃ had fungus only on top layer (+1). DM and OM loss was reduced by 30.4 and 15.6% in US and 65.6 and 34.8% in US than in US₁. Total-N and water soluble-N contents were similar and NH -N content showed a declining trend from US₁ to US₃, TWA's, propionic acid and butyric acid content decreased from US₁ to US₃ implying reduction in their concentration on increasing level of common salt whereas reverse was observed for acetateconcentration. OM NDF and ADF contents were lower in US₁ and US₂ thaw in US₃. Nylon bag DM deuradability at 24h was enhanced by 15.1 and 17.4% in US₁ and US₃ than that of US₁ Present results Indicate thathigh moisture green jowar fodder (18 9%DM) can be preserved satisfactorily after treatins with 0.5% urea plus 1% common salt.