Effect of adding different levels of liquid whey and molasses on quality and nutritive value of wild reed plant silage

This study was carried out in the laboratory to investigate the effect of adding different levels of liquid whey (LW) as a natural source of lactic acid bacteria (LAB, 3.5×106 cfu/ml) and molasses (M) on quality and nutritive value of wild reed silage (RS). Reed plants were chopped into 1.5-2 cm of length. Liquid whey was added to ensure introducing LAB at zero, low and high levels (0, 1×105 and 1×106 cfu/g FM). Molasses was added at levels of 4, 6 and 8%. Additives were mixed with quantity of water to ensure that the final DM content of RS at ensiling was about 35%. Samples of RS were stored in double plastic bags for 60 days. The color of RS samples ranged from dark green and greenish yellow. Diluted to concentrated fruit vinegar odor was emitted from RS samples prepared with LW. All RS samples had good texture with some mold found in those prepared without LW. Adding LW at low and high levels resulted in lower (P