Effects of molasses and ground wheat additions on the quality of groundnut, sweet potato, and Jerusalem artichoke tops silages

In this study, the effects of molasses (M) and ground wheat (GW) additions on the quality of groundnut (Arachis hypogaea L.) (GN), sweet potato (Ipomoea batatas L.) (SP) and Jerusalem artichoke (Helianthus tuberosus L.) (JA) tops silages were investigated. GW and M were added in the silages at 0, 2, 4 and 6% in fresh matter basis (W0, W2, W4, W6 and M0, M2, M4, M6). Additions of the silage additives increased the DM of the silages (P<0.01). Compared with the silages having no additives, CP contents of the silages supplemented with both silage additives were higher. Four percent GW added SP silage had more CP content (11.59%) while 6% GW added JA had less CP content (4.7%). Except for JA silage (P > 0.05), M and GW decreased pH in the GN and SW tops silages (P < 0.01). The ADF, NDF and ADL contents were significantly decreased (P < 0.001) by increased level of GW and M. The lactic acid contents of the GN silages with 2 and 4% GW and SP silage with 6 % GW were lower than the desired level (2%). Flieg scores of all silages were excellent, except GN silages added with 0, 2 and 4% GW which had good score.