Quality Of Moringa Oleifera Forage Ensiled With Cassava Peels

                                                    ABSTRACT

In this study, Moringa oleifera leaf (MOL) was ensiled with different proportions of cassava peel (CPL). Physical characteristics, chemical characteristics and proximate composition of the silage mixtures were determined. The proximate and anti-nutritive constituents in Moringa oleifera  leaf (MOL) and cassava peel were also determined. The physical characteristics, chemical characteristics and proximate composition of MOL ensiled with different proportions of cassava peel were assessed at 30 days of ensiling. Treatments consisted of the following MOL-CPL mixtures; 70: 30, 60:40, 50:50, 40:60 and 30:70. The colour, smell and texture of the mixtures showed that all silages had acceptable physical attributes. The pH of the silages varied from 4.0 – 4.50, indicating that the silage mixtures were adequately fermented. Silage scores however revealed that the best physical attributes were attained at MOL-CP mixtures of 40: 60 and 30:70. All the silage types formed good silage and while colour varied from pale to light green with brown whitish spots as the proportion of cassava peel in the silage mixtures increased. All silages had firm texture with pleasant and slightly alcoholic and fruity smell. Dry matter (DM) and nitrogen free extract of the silages increased as the proportion of cassava peel in the mixtures increased while crude protein and crude fibre reduced. DM, crude protein and crude fibre varied from 25.40% to 33.95%, 10.08% to 20.14 % and 13.36 – 15.30%, respectively. These results indicate that addition of cassava peel to Moringa leaf enhanced the silage characteristics of Moringa oleifera leaf-cassava peel silage. Addition of cassava peel to Moringa oleifera produced Moringa oleifera -cassava peel silage mixtures of acceptable physical and chemical properties at 40: 60 and 30: 70 MOL: CPL ratios.