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This study was carried out in the laboratory to investigate the effect of addition of different levels of formic acid (FA) and urea on chemical composition and fermentation characteristics of common reed silages. About 400-500g of silage samples were prepared by treating chopped reed plants (2-3 cm) with solutions containing 10% of date juice, 0.5, 1 or 1.5% of FM and 0, 1 or 2% of urea. Silage samples were packed in double nylon bags and stored anaerobically for 60 days. Results showed that green color was roughly dominant in most samples of silage with vinegar odor. Samples were well aggregated with little mold was observed in few urea untreated silages. Results revealed also that increasing level of FA from 0.5 to 1 and 1.5% increased (P˂0.01) contents of dry matter (DM) by 0.79 and 1.15%, and crude protein (CP) by 1.42 and 2.11% respectively, and decreased (P˂0.01) ether extract (EE), by 0.29 and 0.63%. About effect of urea levels, most variables pointed out that there was a decrease may be occurred in fermentations due to a significant decrease in contents of DM (P˂0.01) and EE (P˂0.05). Content of crude fiber (CF) was decreased (P˂0.01) from 44.7 to 43 and 41.1% for 0, 1and 2% levels of urea respectively. Results showed that there was a decrease (P˂0.01) in pH values from 5.90 to 4.99 and 4.88, concentrations of ammonia nitrogen (NH3-N), from 1.19 to 0.75 and 0.66% of total nitrogen and total volatile fatty acids (TVFA) from 6.56 to 4.61 and 4.14 mmol/100 g DM of silage samples as a result of addition of FA at levels of 0.5, 1 and 1.5% respectively. However, increasing urea levels from 0 to 1 and 2% associated with an increase (P˂0.01) in fermentation parameters, 5.02, 5.06 and 5.70 for pH, 0.67, 0.98 and 0.95 for NH3-N and 3.70, 5.53 and 6.07 mmol/100 g DM for TVFA respectively Key word: Reed, Silage, Formic acid, Urea, Fermentation ةيقارعلا ةيعارزلا مولعلا ةلجم 2019 : 50 ) 5 ) : 1324 1335 نورخآو ديعس ريثأت ةفاضا بصقلا جلياسل تا رمخت ريياعمو يئايميكلا بيكرتلا يف ايرويلاو كيمروفلا ضماح تايوتسم يربلا Phragmitis communis و ميرك ملاس دئا ر و نيسح دمحم مثيه و ديعس نيما يلع لضاف سابع يدهمو ةزمح ناندع دعسا يضا ر حلاص مثيهو ب دعاسم سردم ذاتسا يملع ثحاب يملع ثحا يملع ثحاب يملع ثحاب يناويحلا جاتنلاا مسق , ةعا رزلا ةيلك , ءا رضخلا مساقلا ةعماج صلختسملا تيرجا لا هذه ةسارد ةيربتخملا هبيكرتو يربلا بصقلا جلياس تا رمخت يف ايرويلاو كيمروفلا ضماح نم ةفلتخم تايوتسم ةفاضا ريثأت نع يرحتلل ( جلياسلا جذامن تعنص .يئايميكلا 400 500 ىلا عطقملا بصقلا ةلماعمب )مغ 2 3 ىلع يوتحملا ةفاضلاا لولحمب مس رمتلا ريصع ىوتسمب %10 ايرويلا نم تايوتسم ثلاث و 0 و 1 وا 2 كيمروفلا ضماح نم اضيا تايوتسم ثلاثو % 0.5 و 1 وا %1.5 نوليان سايكا يف جذامنلا تئبع . ةدمل ايئاوهلا تظفحو ةجودزم 60 جلياسلا جذامن مظعم ىلع ادئاس هبش يقب رضخلاا نوللا نا جئاتنلا ترهظا .موي ثاعبنا عم تزيمت امك .لخلا ةحئا ر جذامنلا فط دوجو نع لاضف ديج كسامتب ضماحلا ةفاضا ىوتسم ةدايز نا اضيا جئاتنلا ترهظاو .ايرويلاب لماعت مل يتلا جذامنلا ضعب يف نفعتلل في نم 0.5 ىلا 1 و %1.5 ةدايز لوصح ىلا تدا (P˂0.01) تغلب ةفاجلا ةداملا نم ىوتحملا يف 0.79 و %1.15 ماخلا نيتوربلا يفو , 1.42 و 2.11 ضافخناو ,يلاوتلا ىلع % (P˂0.01) ةبسنب رثيلاا صلختسم يف 0.29 و %0.63 دق تا ريغتملا مظعم ناف ايرويلا ةفاضا ىوتسم ريثأت اما . دامرلاو ةفاجلا ةداملا يف يونعم ضافخنا لوصحل ا رظن تا رمختلا يف عجارت لوصح ىلا تراشا (P˂0.01) رثيلاا صلختسمو (P˂0.05) امك . ضفخنا ماخلا فايللاا نم ىوتحملا (P˂0.01) ىلا 41.10 ىوتسمب ايرويلا مادختسا دنع % 2 عم ةنراقم ,% 43 و %44.7 ىوتسمب ايرويلا مادختسا دنع 1 و 0 .يلاوتلا ىلع % ضافخنا لوصح اضيا جئاتنلا ترهظاو (P<0.01) نم ينيجورديهلا سلأا ميق يف 5.90 ىلا 4.99 و 4.88 نيجورتن زيكرتو نم اينوملاا 1.19 ىلا 0.75 و 0.66 ةرايطلا ةينهدلا ضامحلاا زيكرتو ,جلياسلا جذامن يف يلكلا نيجورتنلا نم % ةيلكلا نم 6.56 ىلا 4.61 و 4.14 /لوميلم 100 ةدام مغ ىوتسمب كيمروفلا ضماح ةفاضلإ ةجيتن ةفاج 0.5 و 1 و %1.5 .يلاوتلا ىلع ةدايز تدا اميف ايرويلا ىوتسم ىلا يونعم عافترا لوصح (P<0.01) يياعم يف ,تا رمختلا ر 5.02 و 5.06 و 5.70 ,ينيجورديهلا سلال 0.67 و 0.98 و 0.95 % ا نم نيجورتنل و اينوملأا نيجورتن زيكرتل يلكلا 3.70 و 5.53 و 6.07 /لوميلم 100 ةفاج ةدام مغ ةرايطلا ةينهدلا ضامحلأا زيكرتل ةيلكلا .يلاوتلا ىلع ,كيمروفلا ضماح ,جلياس ,بصقلا :ةيحاتفم تاملك تا رمخت ,ايروي *Received:29/9/2018, Accepted:26/2/2019 Iraqi Journal of Agricultural Sciences –2019:50(5):1324-1335 Saeed & et al. 1325 INTRODUCTION Since arable land is limited, there will be high correlation between human and animal diets, hence searching for un-conventional plants or new source of green crops to feed animals should be hardly taken into account. Improve animal feeding depending on local available feed sources could enhance animal production via lowering production cost and minimizing deficiency in protein and energy. Common reed, Phragmitis communis, was the most expanded plant. Recently Al-Sultani (3) concluded that it was possible to produce good quality reed silage by addition of molasses and urea at level of 10 and 1% respectively. Silage is plant material exposed to fermentation in the silo. Ensiling is a conservation forage crops with minimum nutrient loss (1). It is based on natural fermentation under anaerobic condition in which epiphytic lactic acid bacteria (LAB) convert water soluble carbohydrates (WSC) into organic acid, as a result, pH decreases and the forage is preserved (30). To improve the ensiling process, various chemical and biological additives have been developed. Formic acid (FM) was known as effective additive. Addition of FA to silage material has been reported to have generally positive effects (42). The use of FA has been found to reduce pH, lactic acid, acetic acid and butyric acid in different kinds of silage (25, 26). Kennedy (16) reported that FA can restrict the fermentation by its ability to decrease pH and antibacterial effect that results in a limited fermentation and reduction in organic acid. The restriction of silage fermentation by FA is positively associated with higher content of residual WSC and lower proteolysis (15). Moreover, addition of FA effectively improved utilization of nutrients in silage (24). Improved silage preservation, in vitro digestibility and reduced in-silo losses (19). Molasses may be added with FA to take advantage on silage fermentation. Molasses enriches the fresh material with WSC and fills the gaseous pores, thereby reducing the influx of oxygen in the silage (7). The current study aimed to evaluate the effect of addition different levels of FA and urea as an available and cheap source of nitrogen (N) on nutritive value of wild reed silage through changes in chemical composition and fermentation nature. MATERIALS AND METHODS Making reed silage This study was carried out in nutrition laboratory based on preparing 400-500 g samples of common reed silages with 4 replicates. Reed plants (40.84% DM, 15.22% ash, 5.71% CP, 3.74% EE, 44.95% CF and 30.38% nitrogen free extract (NFE)) were obtained from the area nearby Animal Production DepartmentAlqasim Green University. Plants were chopped into 2-3 cm of length. Treatment solutions were prepared by addition of date juice as a source of WSC at level of 10%, and three levels of both FA, 0.5, 1 or 1.5% and urea as a source of N, 0. 1 or 2%. Quantities of additives were estimated on DM basis of reed plants, tap water was added to ensure DM content of about 30% in treated materials. Samples were tightly packed in double nylon bags, compacted by hand to exclude the air. Samples were then moved to pit silos, well covered, filled up with soil and stored for 60 days. By the of this period bags of samples were moved again to laboratory to perform sensory characterization, chemical and fermentation analysis. Sensory and fermentation characteristics Sensory characteristics of silage included color, odor, aggregation and presence of molds were determined as described by Saeed (32). Fermentation characteristics included pH, NH3-N and TVFA concentrations were determined in silage extract of each sample prepared as described by Levital et al. (18). pH was measured immediately using a pH meter. Concentrations of NH3-N and TVFA were determined in preserved silage extract according to AOAC (4) and Markham (21),

iraqi journal of agricultural science

EFFECT OF ADDITION OF DIFFERENT LEVELS OF FORMIC ACID AND UREA ON CHEMICAL COMPOSITION AND FERMENTATION CHARACTERISTICS OF WILD REED PHRAGMITIS COMMUNIS SILAGE