Yogurt and molasses can alter microbial-digestive and nutritional characteristics of pomegranate leaves silage

AMB Express

Table 1 Chemical compositions (% of DM) of fresh pomegranate leaves or ensiled with different additives

Treatment	DM	NDF	ADF	CP	EE	Ash	NFC
PL before ensiling	38.2^a	27.8^ab	19.7^ab	4.12^c	5.36	7.37^a	56.8^ab
PL after ensiling	29.1^c	29.5^a	21.7^a	4.83^a	4.85	8.60^a	53.2^c
PL ensiled 2% yogurt	32.8^b	27.3^b	19.5^b	4.42^b	5.01	8.33^a	54.9^bc
PL ensiled 4% yogurt	38.2^a	27.0^b	18.4^b	3.90^d	4.78	7.28^a	57.1^ab
PL ensiled 2% molasses	33.4^b	27.6^b	19.2^b	4.27^bc	4.80	6.92^ab	56.3^ab
PL ensiled 4% molasses	39.1^a	27.2^b	18.8^b	3.85^d	5.00	5.33^b	58.6^a
SEM	0.80	0.57	0.45	0.05	0.24	0.54	0.69
P-value	< 0.0001	0.05	0.004	< 0.0001	0.58	0.013	0.002

Means within columns followed by the same letter are not different
PL pomegranate leaves, DM (% of fresh weight) dry matter, NDF neutral detergent fiber, ADF acid detergent fiber, CP crude protein, EE ether extract, NFC non-fiber carbohydrate
SEM standard error of the mean