Makale detayı · 2024
The Investigation of the Fermentative, Chemical and Microbial Effects of Grape and Tangerine Pomace Added to High Moisture Alfalfa Silage
Livestock Studies
- Yıl
- 2024
- ISSN
2757-8240- Tür
- article
Veri kaynağı ayrımı
- YÖKSİS YÖKSİS makale kaydı
- OpenAlex OpenAlex zenginleştirmesi (özet, atıf, konular)
Özet
İngilizce (OpenAlex)
This study investigated the impact of grape pulp (GRP) and tangerine pulp (TNP) supplementation (10% each) on alfalfa silage quality. The control silage received no additives. After a two-month fermentation period, silage samples were analyzed for chemical composition, fermentation quality, microflora, and organic acids. According to our results, both silage additives effectively lowered pH levels and isobutyric acid, while increased Fleig score and lactic acid levels compared to control group. However, GRP supplementation significantly increased the levels of crude protein (CP), yeast-mold colony count, and butyric acid levels. Conversely, TNP supplementation resulted in higher levels of water-soluble carbohydrates (WSC), valeric acid and lower acetic acid levels in the alfalfa silage samples. In conclusion, both GRP and TNP supplements have distinct effects on the chemical composition, silage quality, microflora, and organic acid profiles of alfalfa silage. These findings provide valuable insights into optimizing alfalfa silage production and its utilization in animal nutrition. Further research could explore optimal inclusion rates and potential synergistic effects with other additives to enhance silage quality.
Konular
- Ruminant Nutrition and Digestive Physiology
- Nuts composition and effects
- Meat and Animal Product Quality
Birincil konu Ruminant Nutrition and Digestive Physiology