Description
The objective was to compare palatability with different methodologies for characterizing silages at Chapingo Autonomous University, México. Eight silages were used resulting from an experiment which evaluated effects of cutting time (08:00 and 14:00), time of wilting (0, 1 and 2 h) and use of lactic bacteria inoculant on properties of alfalfa (Medicago sativa L.) and orchard grass (Dactylis glomerata L.) silages. Organoleptic properties (odor, color, texture, moisture) were assessed by trained observers, using as categories: excellent, good, fair and poor. Dry matter content, CO2 rate of production and pH were also measured. For the evaluation of palatability with ewes, the experiment encompassed 18 days of adaptation and 14 days of measurement. In each of the 14 days of evaluation, four combinations of silages were evaluated (three silages per combination), each one assigned to experimental units formed by three ewes allotted by means of ratified random; each experimental unit was housed during 2.5 h in a pen with three feeders. The silages to be evaluated daily by each experimental unit were allotted randomly to these feeders. Silages harvested at 14:00 achieved highest scores in organoleptic, preference and intake evaluations. Results of preference and intake were similar and the results of PCA ordering of treatments resembled those of odor and texture and were opposite to those of pH and in a lesser extent also to those of aerobic deterioration. The organoleptic evaluation resulted an easy and cheap method to characterize silages, which results were reliable predictors of preference and intake (and hence quality) of alfalfa and orchard grass silages.
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Palatability of Alfalfa (Medicago sativa L.) and Orchard Grass (Dactylis glomerata L.) Silages
The objective was to compare palatability with different methodologies for characterizing silages at Chapingo Autonomous University, México. Eight silages were used resulting from an experiment which evaluated effects of cutting time (08:00 and 14:00), time of wilting (0, 1 and 2 h) and use of lactic bacteria inoculant on properties of alfalfa (Medicago sativa L.) and orchard grass (Dactylis glomerata L.) silages. Organoleptic properties (odor, color, texture, moisture) were assessed by trained observers, using as categories: excellent, good, fair and poor. Dry matter content, CO2 rate of production and pH were also measured. For the evaluation of palatability with ewes, the experiment encompassed 18 days of adaptation and 14 days of measurement. In each of the 14 days of evaluation, four combinations of silages were evaluated (three silages per combination), each one assigned to experimental units formed by three ewes allotted by means of ratified random; each experimental unit was housed during 2.5 h in a pen with three feeders. The silages to be evaluated daily by each experimental unit were allotted randomly to these feeders. Silages harvested at 14:00 achieved highest scores in organoleptic, preference and intake evaluations. Results of preference and intake were similar and the results of PCA ordering of treatments resembled those of odor and texture and were opposite to those of pH and in a lesser extent also to those of aerobic deterioration. The organoleptic evaluation resulted an easy and cheap method to characterize silages, which results were reliable predictors of preference and intake (and hence quality) of alfalfa and orchard grass silages.
