EFFICIENCY ENHANCEMENT OF SILAGE MAKING FROM FISH WASTES

Document Type : Original Article

Authors

1 Professor of Agricultural Process Engineering, Department of Agricultural Engineering, Faculty of Agriculture, Kafrelsheikh University, Egypt.

2 Associate Professor of Agricultural Process Engineering, Department of Agricultural Engineering, Faculty of Agriculture, Kafrelsheikh University, Egypt

3 Researcher Head, Agricultural Engineering Research Institute, Dokki, Giza, Egypt

4 M.Sc. Student, Department of Agricultural Engineering, Faculty of Agriculture, Kafrelsheikh University, Egypt

Abstract

The present study was to investigate the suitability of using fish wastes as raw material for silage making. To describe some of the major engineering and physical aspects of ensiling process, the following factors were considered as follows: four  different mixing  ratios of fish waste with rice bran, 1.5:1, 2.34:1,3.35:1  and 4:1; three different formic acid additions  2, 3 and 4%; four diverse pressing pressure 7.85, 12.75, 17.65  and 22.56kPa; two unlike packaging color white and black  and three dissimilar ranges of temperature  25 – 35, 35 – 45 and 45 – 55ºC during harvesting time. The experimental results showed that the best mixing ratio of fish waste with rice bran was 3.35:1 which gives moisture content of 62.3%wb.  The shortest ensiling period of 25 days was achieved at pressing pressure of 22.56kPa, formic acid adding of 4% and black coverage color. However, the ensiling period tremendously decreased under controlled surrounding temperature at a range of 45 – 55ºC at the 9th day; the pH of silage material was 3.25,total volatile fatty acid was of 1.95g/kg dry matter, Lactic acid bacteriawas 6.2g/kg dry matter, crude protein was of 36.12%,  maximum temperatureobservedat the end of fermentation period at the 6th day was of 36.1ºC, minimum temperature was at the 9th day was of 23.4ºC at 9th day (harvesting day), the intensity of illumination value was of 44.5, 47.3, 53.3 and 58.3 lumen/m2 at material thickness of 4cm at fermentation time of 3rd, 6th, 9th and 12th day respectively.

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References

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Misr Journal of Agricultural Engineering
Volume 35, Issue 3
July 2018
Pages 1039-1060

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