Vol. 9, Issue 5, Part G (2025)

This study was carried out in the laboratory to investigate the effect of adding different levels of liquid whey (LW) as a natural source of lactic acid bacteria (LAB, 3.5×10⁶ cfu/ml) and molasses (M) on quality and nutritive value of wild reed silage (RS). Reed plants were chopped into 1.5-2 cm of length. Liquid whey was added to ensure introducing LAB at zero, low and high levels (0, 1×10⁵ and 1×10⁶ cfu/g FM). Molasses was added at levels of 4, 6 and 8%. Additives were mixed with quantity of water to ensure that the final DM content of RS at ensiling was about 35%. Samples of RS were stored in double plastic bags for 60 days. The color of RS samples ranged from dark green and greenish yellow. Diluted to concentrated fruit vinegar odor was emitted from RS samples prepared with LW. All RS samples had good texture with some mold found in those prepared without LW. Adding LW at low and high levels resulted in lower (P<0.01) DM loss (7.97 and 5.10%), aerobic stability (AS, 143.33 and 145.26 hrs.) and buffering capacity (BC) together with higher (P<0.01) Fleig points (Fp, 75.21 and 86.70), and both in vitro dry and organic digestibilies (IVDMD, IVOMD). With exception of AS which was increased (P<0.05) from 144.06 to 150.26 and 151 hrs, similar results were obtained due to adding increased M levels. Results of this study showed that all characteristics of quality and nutritive value of RS were significantly affected by interaction between levels of liquid whey and molasses. In conclusion, wild reed plant can be effectively ensiled with addition of both by-product, liquid whey and molasses.