The effects of adding lactic acid bacteria and cellulase in oil palm (Elais guineensis Jacq.) frond silages on fermentation quality, chemical composition and in vitro digestibility

Abstract

The main objective of the current study was to evaluate whether oil palm frond (OPF) can be successfully ensiled without or with the additives cellulase or lactic acid bacteria (LAB). Thus, fresh OPF was ensiled either without additives or with cellulase or LAB or their combination. Ensiling was carried out by storing 2 kg samples in airtight glass jars at 25-30 degrees C for 12 weeks. Thereafter, the silage samples were subjected to proximate analyses, an in vitro digestibility assay and measures on selected indices of fermentation. Fermentation of OPF without additives appeared to be unsuccessful as both pH and ammonia content were too high (4.9 and 9.9%, respectively). In contrast, the use of cellulase or LAB resulted in silages with a pH