Effect of using molasses and whey on nutritional value and some qualitative characteristics of forage sorghum silage

The molasses and whey are byproduct. These are very beneficial as silage additive while increased silage nutritional value.
This study was carried out to determine the effects of adding molasses and whey on the chemical composition, quality characteristics and also degradability of sorghum silage by nylon bag technique.
Sorghum was harvested in flowering stage with an average %25 DM. Experiment was done with three treatments and four replications. Treatments were included: 1. sorghum silage without additives (control), 2 and 3. Sorghum silage with %10 molasses (molasses) and %10 whey (whey) respectively. The forage was ensiled in a plastic bucket and stored for 81 days.
The results showed that, in silages treated with molasses, dry matter, calcium, phosphorus and sodium significantly (P It is concluding that adding molasses to sorghum silage, increased some Chemical composition include DM, Ca, P and K and decreased NDF compared control and whey treatments. Using of additives improved quality of sorghum silage (decreasing of pH and N-NH3).