ISSN: 2332-2608

Journal of Fisheries & Livestock Production
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  • Research Article   
  • J Fisheries Livest Prod 2023, Vol 11(5): 420
  • DOI: 10.4172/2332-2608.1000420

Chemical Compositions of Dairy Feed Resources at Haramaya University

Abera Teshome Aleli
College of Agriculture and Veterinary Science, School of Agriculture, Department of Animal Science, P. O. Box 19, Ambo University, Ethiopia
*Corresponding Author :

Received Date: Apr 05, 2023 / Accepted Date: Apr 28, 2023 / Published Date: May 03, 2023

Abstract

The aim of this study was to identify major feed resources and analyzing chemical composition of major feeds. A total of 7 feed samples (partially mixed ration, grass hay, corn silage, and peanut meal wheat bran and maize and soybean meal) were collected from the farm. Data were analysed using one-way ANOVA using SAS version 20 software. The results of laboratory analysis of chemical composition showed that the DM content of grass hay was highest (92.35%) of all others. the DM of R1 rations was highest (89.38.) among rations. The ash content of these ingredients was 8.84 highest in grass hay. The highest crude protein content obtained in peanut meal (48.6%) and the lowest (8.12%) was in corn silage while that of R1, R2 and R3 were 20.49, 20.36 and 19.92%. The organic matter of grass hay, peanut meal, soybean meal, maize grain and wheat bran and corn silage were 95.22, 93.60, 93.36, 94.54, 93.79 and 94.71% respectively and for R1, R2 and R3: 84.19, 86.28, and 89.22. The results of NDF contents of grass hay (67.98) were highest of all. The ether extract content was highest in peanut meal (6.40%) followed by Soybean meal (4.28) and lowest in grass hay (0.09%).Generally feeds originated from legumes have highest protein and fat (ether extract) than other feed sources originated from either cereals or roughages like grass hay.

Citation: Aleli AT (2023) Chemical Compositions of Dairy Feed Resources atHaramaya University. J Fisheries Livest Prod 11: 420. Doi: 10.4172/2332-2608.1000420

Copyright: © 2023 Aleli AT. This is an open-access article distributed under theterms of the Creative Commons Attribution License, which permits unrestricteduse, distribution, and reproduction in any medium, provided the original author andsource are credited.

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