Chemical characteristics, in vitro digestibility and dry matter loss of different types of forage silages and millet residues (Pennisetum glaucum (L.) R. Br)

Seasonal variations in fodder quantity and quality hinder the development of ruminant livestock in West African Sahelian countries, like Niger. This situation makes it necessary to find alternative feedstuffs for ruminants. In this context, this study was carried out to evaluate the quality of different types of millet stover silages through the analysis of chemical composition, In Vitro Organic Matter Digestibility (IVOMD) and Dry Matter Loss (DML). For this purpose, a randomized experimental design was used according to the 6x2x2 arrangement (6 varieties, 2 salt addition modalities and 2 cutting stages). The results obtained show that the chemical composition and IVOMD of the silages did not change much compared to the pre-silage millet fodder and residues. Varietal type had an influence (p<0.001) on the Dry Matter (DM), Final Weight (FW) and DML of silages. Salt addition had impact on DM (p<0.001) and Ash (p<0.01) levels, respectively. Higher values were obtained in silages with salt. Regarding the cutting stage, differences (p<0.001) were recorded for all the parameters studied except for the DML. This study showed that the silage technique can preserve the chemical composition and the DIVMO of the forages and stovers of the six millet cultivars studied. Thus, this technique can be promoted for all six cultivars at both cutting stages, with or without adding salt during the period of crop residues and green fodder abundance (rainy season) to make up for the fodder shortage during the lean season (dry season).