Chemical Composition and Variation in Mean Values of Selected Crop Residues Fermented with Local Alkali Sources and Rumen Filtrate

A twenty-one (21) day fermentation trial was conducted to determine the
chemical composition of four crop residues separately fermented with each of
local alkali agents (cocoa pod ash, palm bunch ash lye solution and rumen filtrate).
Results showed that Dry Matter DM contents of cocoa pod husk ash, fermented
com cob and corn husk decreased significantly (P<0.05) while those of
rice bran, rice husk were either similar (P>0.05) to or significantly lower
(P<0.05) when compared with the control. Meanwhile fermentation with cocoa
pod ash and palm bunch ash decreased (P<0.05) both the CP and fibre contents
of all crop residues listed. Fermentation with rumen filtrate increased the CP contents
by more than two (2) folds but decreased the fibre, contents compared to the
control by 19.31 and 13.57; 11.28 and 820; 29.58 and 12.52; 1533 and 16.99 for
corn cob, corn husk, rice bran and rice husk respectively. Also Fermentation with
cocoa pod ash, palm bunch ash and rumen filtrate increased (P<0.05) the ash
contents substantially in all crop residues. In conclusion, fermentation has been
confirmed to enhance nutritional value of feedstuffs. However, due to microbial
digestion effects, fermentation with rumen filtrate seemed to be superior over
these of cocoa pod husk ash and palm bunch ash.