Improving the fermentation quality of vegetable waste silage through rice bran supplementation

Abstract

Vegetable waste from traditional markets has high potential as ruminant feed; however, its utilization is limited by high moisture content and rapid spoilage. This study evaluated the effects of rice bran supplementation on the physicochemical and organoleptic quality of vegetable waste silage. A completely randomized design with four treatments and four replications was used. The treatments consisted of vegetable waste silage supplemented with rice bran at 0% (P1), 10% (P2), 20% (P3), and 30% (P4) on a fresh matter basis. The parameters measured were pH, dry matter (DM), organic matter (OM), Fleigh score, and organoleptic characteristics (texture, color, and odor). Data were analyzed using analysis of variance followed by Duncan’s multiple range test.  Rice bran supplementation significantly affected pH, DM, OM, and Fleigh score (P<0.01), improved texture (P<0.001) and odor (P<0.01), but had no significant effect on color (P>0.05). Increasing rice bran levels decreased silage pH and improved DM, OM, and Fleigh scores, indicating better fermentation quality. The lowest pH (3.99), highest DM (33.75%), OM (86.11%), and highest Fleigh score (112.7) were observed in silage supplemented with 30% rice bran (P4), which was classified as excellent quality silage. Organoleptic evaluation showed that higher rice bran levels improved silage texture and produced a more acceptable acidic odor, while color remained within the normal yellowish-brown range, indicating good fermentation. Rice bran supplementation up to 30% improves the physicochemical and organoleptic quality of vegetable waste silage, resulting in better fermentation quality and making it suitable for use as ruminant feed.