ADDITION OF WILD BASIL LEAF POWDER AND ENSILING DURATION ON THE PHYSICAL CHARACTERISTICS AND FERMENTATION QUALITY OF CENCHRUS PURPUREUSSILAGE

Abstract

ABSTRACT This study investigates the effects of wild basil (Ocimum basilicum) leaf powder inclusion and ensiling duration on the physical characteristics and fermentation quality of Cenchrus purpureus silage. The research aimed to assess how varying inclusion rates of wild basil (0%, 1%, 2%, 4%, and 8%) at different ensiling durations (3, 6, 9, and 12 weeks) influence key silage parameters. Results indicated that wild basil inclusion did not independently affect the colour, odour, moisture, or moldiness of the silage; however, the interaction between inclusion rates and storage duration had significant impacts. The colour of the silage was better preserved with 4% and 8% wild basil inclusion at 9 weeks, likely due to the antioxidant properties of basil. Moldiness decreased over time, particularly at higher basil concentrations, suggesting antifungal properties. The study also found that the highest dry matter contentwith 8% inclusionat 3 weeks and lactic acid, acetic acid and propionic acid levels at 3 weeks were achieved with 0% and 1% wild basil inclusion, enhancing overall silage quality. Ammonia concentrations were reduced, and the Fleigh score, a measure of silage quality was highest at 8% wild basil inclusion at 6 weeks, indicating superior preservation and fermentation quality. The findings suggest that while wild basil does not alter the physical characteristics of silage alone, its interaction with storage duration can significantly enhance silage quality, particularly in terms of mold reduction, colour preservation, and fermentation efficiency.