Moringa Fodder development

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Shortage of feed and fodder resources for livestock population in the state is one of the major constraints for low livestock production.Sufficient green fodder is essential for production of milk and meat. Green feed reduces the production cost of milk, meat & egg.

The 7 Departmental fodder seed farms have produced 96.89 quintals of fodder seeds and distributed among farmers as minikits. One Deputy Director (Fodder) is exclusively in charge of this programme at Directorate. The 8 departmental livestock breeding farms produced 25630 qtls of green fodder in the State (Up to the end of Dec’04). A minikit programme has been launched to raise fodder in the farmer’s land. Under this programme, different fodder seeds are being supplied with a token money of Rs. 5/- as involvement cost. During 2004-05(Up to the end of Jan’05), 13980 minikits were distributed to farmers with 97860 numbers of roots & slips of perennial grasses.

Forage for silage is preserved by anaerobic fermentation. Successful silage fermentation must include all factors necessary for anaerobic fermentation.

Moringa-foodWhich are absence of air , suitable and adequate source of nutrients, and once the fermentation has ended, preservation of the ensilage material in a constant state.

Cells of actively growing plants continue to respire for a few hours after material is ensiled. Oxygen is used and replaced with carbon dioxide. Lack of oxygen prevents mold growth. The forage becomes warm. it is moist and has very limited oxygen. These conditions result in rapid growth of bacteria (Lacto bacilli) that convert soluble carbohydrates (ferment sugar) into organic acids, especially lactic acid in absence of oxygen within a few days, the temperature drops and fermentation stops. This “pickled” or fermented material is reserved and will remain in stable condition. However, if air seeps into the preserved mass, mold growth and additional heating will occur. If the initial fermentation does not produce enough acid, other bacteria will grow and produce undesirable fermentation that causes further nutrient loss, undesirable odors, and unpalatable silage.” In the ensilage of non-traditional forages, acceptable fermentation may involve production of acetic and propionic acids. Such acetic acid fermentation has resulted in stable silage of tropical forage grasses.

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