The effectiveness of utilizing vegetable waste silage as a feed additive and raw material for poultry feed.
Aptriansyah Susanda Nurdin (a), Sofia Sandi(a)(*), Eli Sahara (a), Fitra Yosi (a), Miksusanti (b)

(a) Animal Husbandry Technology and Industry of Sriwijaya University
(b) Pharmacy of Sriwijaya University
(*) Corresponding author. Email : sofiasandi[at]unsri.ac.id

Abstract

Vegetable waste such as cabbage, mustard greens, and carrots has potential as an alternative feed source for livestock, but its high moisture content can lead to spoilage. Utilizing this waste through silage technology can improve its nutritional value and extend shelf life. This study aimed to evaluate the effect of adding carrot waste at different percentages (0%, 15%, 20%, and 25%) on the fermentation quality, nutritional content, and physical characteristics of cabbage and mustard green silage. A Completely Randomized Design (CRD) was used with 4 treatments and 5 replications. The results showed that the addition of carrots significantly improved the quality of the silage. The treatment with 20% carrot addition (P2) yielded the best results, with the lowest pH and highest lactic acid bacteria (LAB) count. These findings were supported by organic acid analysis, which showed an increase in lactic, acetic, and propionic acid content. Carrot addition also significantly increased the levels of Crude Protein (CP) and Crude Fiber (CF), as well as enhanced the physical characteristics (color, aroma, texture). Overall, the addition of carrot waste proved effective in improving the silage quality of cabbage and mustard greens.

Keywords: Silage, Vegetable Waste, Fermentation Quality, Physical Quality, Organic Acids

Topic: Animal Product Technology