Nutritive value of amaranth (var. Maria) silage in comparison with corn silage

Forage amaranth (var. Maria) and corn were ensiled in plastic bags, for a period of 60 days, with 5 replicates. Chemical composition, oxalic acid, nitrate and phenolic compounds of the samples were measured. In vitro ruminal fermentation and ME were determined using a gas production method, and in situ degradability by nylon bags using 3 fistulated rams. Crude protein were 80 and 199 g/kg DM for fresh corn and amaranth, and 75 and 180 g/kg DM for ensiled corn and amaranth, respectively, which indicate higher (P<0.05) protein in fresh and ensiled amaranth compared with corn. Forage corn was contained higher DM, WSC and NDFom in comparison with amaranth, while ash was greater in amaranth (P<0.05). The pH of corn and amaranth silages was 3.8 and 4.1, respectively. The amounts of nitrate, oxalic acid, total phenolics and total tannin in corn silage were lower than amaranth silage (P<0.05). In vitro organic matter digestibility, ME and effective degradability of ensiled amaranth were lower (P<0.05) than those in corn silage, but microbial protein and metabolizable protein were greater (P<0.05) in amaranth silage. Overall, nutrients composition and fermentability parameters of amaranth (var. Maria) were comparable to corn silage, with higher crude protein content. Amaranth can be preserved as a valuable silage to feed ruminants in arid area.