Item | TY | LA | AA | PA | BA | AN | E | pH |
---|
AM1 | 4.10e | 0.45ed | 0.17abcd | 0.027cd | 0.072Â cd | 0.185 | 0.152cd | 5.47a |
AM2 | 3.60f | 0.60cb | 0.14bcd | 0.067ab | 0.053de | 0.175 | 0.130d | 5.40abc |
AM3 | 3.20g | 0.72a | 0.12d | 0.082a | 0.032e | 0.162 | 0.112d | 5.32d |
AM4 | 4.81d | 0.39e | 0.17abc | 0.020cd | 0.110b | 0.192 | 0.242b | 5.42ab |
AM5 | 4.29e | 0.52Â cd | 0.15bcd | 0.045bc | 0.048de | 0.185 | 0.192c | 5.36bcd |
AM6 | 4.19e | 0.66ab | 0.13Â cd | 0.020cd | 0.041de | 0.165 | 0.155cd | 5.34cd |
AM7 | 8.83a | 0.37e | 0.20a | 0.011d | 0.160a | 0.212 | 0.350a | 5.47a |
AM8 | 8.31b | 0.49d | 0.18ab | 0.036cd | 0.102bc | 0.175 | 0.285b | 5.42ab |
AM9 | 7.80c | 0.59cb | 0.16abcd | 0.027cd | 0.075Â cd | 0.192 | 0.242b | 5.38bcd |
SEM | 0.35 | 0.02 | 0.02 | 0.004 | 0.007 | 0.005 | 0.01 | 0.012 |
P-value |  < 0.0001 |  < 0.0001 | 0.006 |  < 0.0001 |  < 0.0001 | 0.46 |  < 0.0001 | 0.002 |
- a-g Means within the same columns followed by different letters differ significantly at the P-value indicated
- AM1 Alhaji maurorum after ensiling ( no additive, control), AM2 Alhaji maurorum ensiled with 5% molasses, AM3 Alhaji maurorum ensiled with 10% molasses, AM4 Alhaji maurorum ensiled with 1 × 104 CFU of Saccharomyces cerevisiae, AM5 Alhaji maurorum ensiled with 1 × 104 CFU of Saccharomyces cerevisiae +  + 5% molasses, AM6 Alhaji maurorum ensiled with 1 × 104 CFU of Saccharomyces cerevisiae + 10% molasses, AM7 Alhaji maurorum ensiled with 1 × 108 CFU of Saccharomyces cerevisiae, AM8 Alhaji maurorum ensiled with 1 × 108 CFU of Saccharomyces cerevisiae + 5% molasses, AM9 Alhaji maurorum ensiled with 1 × 108 CFU of Saccharomyces cerevisiae + 10% molasses, TY total yeast (log10 CFU/g DM), LA (% of DM) lactic acid, AA (% of DM) acetic acid, PA (% of DM) propionic acid, BA (% of DM) butyric acid, AN (% of total nitrogen) ammonia nitrogen, E (% of DM) ethanol, SEM standard error of the mean