The Effects of Wet Brewer's Grain Whole Plant Maize Mixture Silages on Fermentation Characteristics and Nutrient Digestibility in Lambs
Yükleniyor...
Dosyalar
Tarih
2010
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Fac Agriculture Osijek
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study was carried out to examine some quality characteristics and nutrient digestibility of wet brewers grain with whole plant maize mixture silages. Treatments were wet brewers grain, 25% + 75% whole plant maize (mixture 1) and %50 wet brewers grain + %50 whole plant maize (mixture 2). Relating to silage fermentation analysis of pH, ammonia nitrogen, water soluble carbohydrate, organic acids (lactic, acetic and butyric acid) and microbiological analyses were carried out. Digestion rate of crude nutritive matters of silages was determined by classical digestive experiments. Dry matter, crude protein, NH3-N, lactic acid content and pH value of the silages were found respectively as 23.3, 26.4, 25.4, 24.7%; 22.3, 7.4, 10.6, 14.3%; 1.9, 0.5, 0.9, 1.0 g/kg DM; %1.0, 2.5, 2.1, 1.8; 4.1, 3.8, 3.9, 3.8 for the group of wet brewers grain, whole plant maize, mixture 1 and mixture 2, (P<0.01). Dry matter, crude protein digestibility were determined as 65.0, 70,5, 70,0, 67,10%; 71.5, 55.8, 58,7, 62.3%, respectively. The results indicated that WBG is a suitable by-product for ensiling and, when ensiled with WPM as a mixture, it improved fermentation quality and stability against aerobic deterioration.
Açıklama
Anahtar Kelimeler
wet brewer's grains, whole plant maize, fermentation, aerobic stability, digestibility
Kaynak
Poljoprivreda
WoS Q Değeri
N/A
Scopus Q Değeri
Q4
Cilt
16
Sayı
2
