Laboratory Preparation and Quality Evaluation of Cabbage and Cauliflower Waste Silage

The experiment was conducted to evaluate the quality of cabbage and cauliflower waste silage and to study the in vitro parameters of cauliflower and cabbage waste silage ensiled with salt, urea and or molasses. Cabbage and cauliflower waste were collected from the local market and after cleaning cut into small pieces and kept in air tight container for 28 days. 5 different types silage were prepared from cabbage and cauliflower waste viz. I: Cabbage waste silage with 0.5% salt, 1% urea; II: Cauliflower waste silage with 0.5% salt, 1% urea; III: Cabbage and Cauliflower mixed (1:1) waste silage with 0.5% salt, 1% urea; IV: Cabbage waste silage with 0.5% salt, 1% urea and 5% molasses V: Cauliflower waste silage with 0.5% salt, 1% urea and 5% molasses and VI: Cabbage and Cauliflower mixed (1:1) waste silage with 0.5% salt, 1% urea and 5% molasses. The fermentation characteristics and nutritive values of silage were evaluated using representative fresh silage samples. Based on appearance and smell, all silage samples in this study were classified as high-quality. Similarly, the analysis of organic acid content confirmed that all silages were found to have good quality silage. The IVDMD (%) is significantly differ (P<0.05) among various cauliflower waste silage. From this experiment it can be concluded that incorporating 5% molasses into silage prepared from cabbage and cauliflower waste can uphold its high quality, as demonstrated by reduced pH and NH₃-N levels, coupled with increased lactic acid bacteria (LAB) content.