Fermentation Characteristics and Nutritional Value of Avena sativa Genotypes Ensiled with or without Napier Grass (Pennisetum purpureum)

The objective of this study was to investigate the fermentation characteristics and nutritional value A. sativa genotypes ensiled either solely or in combination with P. purpureum 16791. Three different (SRCPX80AB2806, ILRI_5527A, ILRI_5526A) were harvested at dough stage equal parts 16791 addition 3% molasses for all treatments a completely randomized design three replications over period 45 days. 60 days used as control treatment. All evaluated (pH, temperature, physical properties, flieg point) subjected chemical analysis. results showed that ensiling 16791, produced best silage significantly lower pH 3.52. Optimal temperature (25 °C), nutrient losses based on total dry matter (2.17%), gas (3.74%), effluent (4.28%) (p < 0.0001) T6 compared others. recovery rate higher than ranked first quality properties (smell, color, mold, texture). highest (24%), organic (96.80%), crude fat (3.32%), metabolizable energy (10.05 MJ/kg DM) recorded T6. score (96.6%) also better In conclusion, ILRI_5527 improved quality.