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\hypersetup{pdftitle={Physoichemical Properties and Digestiblity of Watermelon Vines Ensiled with Urea and Molasses},pdfauthor={Balgees Abu Elgasim Atta Elmnan, Awatiff Abdelgadir},pdfsubject={Tropentag 2016: Abstract},pdfkeywords={Digestiblity, molasses, urea, watermelon vines},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 18-21, 2016, Vienna, Austria}}\\[1ex] \Large{``Solidarity in a competing world ---\\fair use of resources''\\[2ex]}}
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\Large{\textbf{Physoichemical Properties and Digestiblity of Watermelon Vines Ensiled with Urea and Molasses\footnote{\textbf{Contact Address:} Balgees Abu Elgasim Atta Elmnan, University of Khartoum, Dept. of Animal Nutrition, Shambat, 13314~Khartoum North, Sudan, \mbox{e-mail}: \email{balgeesatta@gmail.com}}\\[0.8ex]}}
\normalsize{\textsc{Balgees Abu Elgasim Atta Elmnan$^{1}$, Awatiff Abdelgadir$^{2}$}}
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\begin{itemize*}
\item[]{\small{\textit{$^{1}$University of Khartoum, Dept. of Animal Nutrition, Sudan}}}
\item[]{\small{\textit{$^{2}$University of Khartoum, Dept. of Animal Nutrition, }}}
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\index[author]{Atta Elmnan, Balgees Abu Elgasim}
\index[author]{Abdelgadir, Awatiff}
\begin{center}
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\textbf{Abstract}
\begin{abstract}
\normalsize{
In Sudan during dry season, pastures dry up and available herbage can hardly meet the maintenance requirement of the animals, particularly in late summer. In Sudan the crop residues have a potential to be used as non"=conventional roughages practically during dry season. Western Sudan is an important region for the diversity of watermelon where different cultivars are known. In 2012 the Arab Organisation for Agricultural Development (AOAD) estimated that Sudan production of watermelon was 515.00 Million Tone. Therefore, the experiment was undertaken to determine some physico"=chemical properties and nutrients digestibility of watermelon vines ensiled with \mbox{2\,\%} urea and four different levels of molasses (\mbox{0\,\%}, \mbox{5\,\%}, \mbox{10\,\%} and \mbox{15\,\%}) for 30 days. A completely randomised design with 4\,$\times$\,5 (4 levels and 5 incubation period) for factorial arrangements was adopted for executing the experiment. The ensiled materials were opened at 0, 8, 15, 22, 30 days to determine the physico"=chemical parameters, lactic acid and acetic acid. Moreover, in"=vitro dry matter digestibility (IVDMD), in"=vitro crude protein digestibility (IVCPD) and in"=vitro crude fiber digestibility (IVCFD) were measured at the last day of the fermentation period. The results revealed that the effect of addition molasses and fermentation period had significant ($p < 0.05$) effects on physico"=chemical properties of the silage of watermelon vines supplemented with different levels of molasses. In general, the pH value of the silage was relatively higher in \mbox{0\,\%} of molasses than in \mbox{15\,\%} of molasses and decreased with increasing level of molasses and fermentation period. The dry matter and crude protein contents of the silage for \mbox{5\,\%}, \mbox{10\,\%} and \mbox{15\,\%} of molasses were significantly ($p < 0.05$) increased during the fermentation period in comparison with \mbox{0\,\%} of molasses. Furthermore, the high level of molasses (\mbox{15\,\%}) significantly ($p < 0.05$) decreased the crude fiber content. On the other hand, the increases of molasses levels were associated with increase in lactic acid and acetic acid concentration during fermentation period. The highest value of IVDMD, IVCPD and IVCFD were gained by \mbox{15\,\%}, \mbox{10\,\%} and \mbox{5\,\%} of molasses, whereas the lowest value was recorded by \mbox{0\,\%}. The increase of molasses levels resulted in significant ($p < 0.05$) improved of the physical characteristics (colour and smell) of watermelon vines silage, but with no significant ($p > 0.05$) effect on texture of the silage. This study indicated that the addition of molasses enhances the physico"=chemical and nutritional properties of the watermelon vines silage.}

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\noindent \textbf{Keywords:} Digestiblity, molasses, urea, watermelon vines
\index[key]{Digestiblity}
\index[key]{Molasses}
\index[key]{Urea}
\index[key]{Watermelon vines}
\end{document}
