In vitro FERMENTATIVE AND MICROBIAL POPULATION RESPONSE TO Cenchrus purpureus MIXED WITH VARYING LEVELS OF GINGER POWDER AS ADDITIVE

Abstract

ABSTRACT The study evaluated theIn vitrofermentative and microbial population response to Cenchruspurpureusmixed with varying levels of ginger powder as additive. Fresh ginger rhizomes were sourced from a reputable market within Abeokuta, Ogun State, Nigeria. The forage type was harvested from an existing pasture at the Pasture and Range Management farm from 15cm above ground level after six (6) weeks of regrowth. In vitro(24h) gas production, pH and microbial population count of Cenchrus purpureuswere determined at the laboratory of the Department of Pasture and Range Management, College of Animal Science and Livestock Production, Federal University of Agriculture, Abeokuta (FUNAAB), Ogun State, with varying levels of ginger powder as additive (0, 2.5, 5, 7.5 and 10 mg/g respectively). The statistical analysis was a One -Way Analysis of variance and replicated three times. The result indicated an increase in gas production from 0mg/g additive inclusion to 7.5mg/g and declines at 10mg/g. The pH values also increased as inclusion level increased up to 7.5mg/g. Also, the highest increase in cellulolytic bacteria was recorded at 7.5mg/g. This study presented an insight that the inclusion levels of 5.0mg/g or 7.5mg/g of ginger powder in forages can help to optimize microbial growth which can in turn enhance feed digestion in livestock animals as well as mitigating methane gas production.