Legume Leaves in Improving the Quality of Feed Silage Ruminants: Advantages, Challenges and Strategies | Chapter 8 | Innovations in Biological Science Vol. 8

 

Feed is an essential element in animal husbandry, and silage is increasingly becoming the top choice in providing quality feed to ruminants. In this context, an overview of the use of legume leaves in improving the quality of silage attracts attention for its potential in increasing the nutritional value of feed. The purpose of this review was to explore the advantages, challenges, and strategies associated with the use of legume leaves in silage for ruminants. Leguminosae, with its ability to nitrogen fixation, offers a major advantage in the provision of protein and another significant role of improving silage qualities. However, challenges such as diversity of legume species, proper silage management, how to procure it efficiently and toxicity are factors to consider. Necessary strategies include selection of suitable varieties, increased cultivation of legumes, and application of effective silage conservation technologies and addressing risks. The implication of this review is that the use of legume leaves in silage has enormous potential to improve ruminant feed quality, which in turn can increase livestock productivity. In the livestock industry, this can lead to improved production efficiency and animal welfare. While in the context of research, this broadens horizons about innovative feed strategies. The conclusions and recommendations of this review affirm the importance of further research in this area as well as the need to develop policies that support the use of legume leaves in silage to strengthen the sustainability and production efficiency of ruminant animals.

 

 

Author(s) Details

Paulus C. Paat
Research Center for Animal Husbandry, National Research and Innovation Agency, Indonesia.

Agustinus N. Kairupan
Research Center for Animal Husbandry, National Research and Innovation Agency, Indonesia.

Derek J. Polakitan
Research Center for Animal Husbandry, National Research and Innovation Agency, Indonesia.

Hasrianti Silondae
Research Center for Animal Husbandry, National Research and Innovation Agency, Indonesia.

Gabriel H. Joseph
Research Center for Agroindustry, National Research and Innovation Agency, Indonesia.

Jantje G. Kindange
Research Center for Macroeconomics and Finance, National Research and Innovation Agency, Indonesia.

 

Please see the book here:- https://doi.org/10.9734/bpi/ibs/v8/1271

Determining the Levels of Contamination of Locally Compounded Poultry Feeds and Ingredients by Fungi of the Genus Penicillium and Aspergillus within Three Agro-Ecological Zones of Nigeria| Chapter 17 | Newest Updates in Agriculture and Veterinary Science Vol. 1

 This research wanted to determine the levels of adulteration by various class of Aspergillus and Penicillium contaminating poultry feeds and feed elements in three agro-ecological zones of Nigeria. The occupancy of fungi in feed sometimes leads to depressed consumption or total denial of feeds by poultry fowls. A total of 52 samples of feed (n=13) and feed ingredients (n=39) were composed across 3 agro-ecological zones (involving 6 states) of Nigeria. The splash plate technique was used to isolate miscellaneous mycological media. Utilizing visible and microscopic characteristics, the identity of isolates of Aspergilli and Penicilli was persistent.  The feed samples were completely adulterated with Aspergillus class, while 63% were polluted accompanying Penicillium species. In the feed and feed supplements, nine Aspergillus species and five Penicillium variety were found.  The best occurring fungal type was Aspergillus, specifically, Aspergillus niger and Aspergillus flavus variety were the highest happening species. The most accepted Penicillium species recognized from compounded fowl feed and feed ingredient samples was Penicillium glabrum. A number of Aspergillus and Penicillium species were present entirely of the feed samples (100%) in various amounts. All of the feed articles were contaminated, except that the samples of bone food, which were adulterated by 78%.

Author(s) Details:

Akinmusire, Olubamise Oyekemi,
Department of Microbiology, University of Maiduguri, Borno State, Nigeria.

Omomowo Israel Olawale,
Department of Microbiology, University of Maiduguri, Borno State, Nigeria.

Divine-Anthony Ofon-mbuk,
Department of Microbiology, University of Maiduguri, Borno State, Nigeria.

Please see the link here: https://stm.bookpi.org/NUAVS-V1/article/view/8567