Effect of Additives on the Chemical Composition of Conserved Forages

Two kharif forages namely bajra and cowpea and two rabi foreges namely oat and berseem were taken. Total quantities of non-legume fodders were divided into two parts. One was ensiled as such and other mixed with legume fodder in the ratio of 2:1. Silage was prepared under field and controlled conditions. Three additives, i.e. formic acid @ 0.4% (I) formic acid + formalin @ 0.4% & 3 ml/100 g CP, respectively (11) and common salt @ 0.5% (III) were used. During ensiling the DM and OM contents reduced in all the silages, and the additives affected the DM content in bajra + cowea silages only. Formic acid + formalin application before ensiling reduced DM and OM losses and lowered NH₃-N, pH, lactic acid as well as the buffering capacity, whereas CP and water soluble carbohydrates (WSC) decreased in all the forages ensiled. Application of salt had a variable effect on these parameters. Application of formic acid or its combination with formalin was useful in preserving the forages as silage.