EFFECT OF DIFFERENT SUBSTRATES AND NUTRIENT APPLICATION RATE ON FIBRE FRACTIONS OF Zea mays IN A SOILLESS FARMING SYSTEM

Abstract

ABSTRACT This research evaluates the effects of oregano (Origanum vulgare) leaf powder and varying ensiling durations on the physical characteristics and fermentation quality of Cenchruspurpureus silage. A 4 × 5 factorial arrangement was employed, incorporating five oregano inclusion levels (0%, 1%, 2%, 4%, and 8%) and five storage durations (3, 6, 9, and 12 weeks) with three replicates per treatment. Statistical analysis was conducted using two-way ANOVA with Duncan's Multiple Range Test for mean separation. Results demonstrated that oregano inclusion, particularly at 2% and 4%, positively influenced silage characteristics by reducing moldiness, controlling moisture, and retaining colour, likely due to oregano’s antimicrobial and antioxidant properties. The impact on fermentation quality was significant, with optimal pH stability, lactic acid production, and dry matter retention observed at moderate inclusion rates. The data suggest that moderate oregano inclusion enhances preservation and fermentative efficiency, while higher concentrations may diminish effectiveness due to potential inhibition of lactic acid bacteria. These findings underscore oregano's potential as a nutraceutical additive to improve silage quality, with implications for enhancing livestock feed stability and nutritive value over extended storage periods.