Determination of Nutritional Quality and Aerobic Stability of Sorghum, Maize, and Sorghum-Maize Mixture Silages

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dc.authoridKOC, Fisun/0000-0002-5978-9232
dc.authoridEsen, Selim/0000-0001-9270-7086
dc.authorwosidKOC, Fisun/ABA-3379-2020
dc.authorwosidEsen, Selim/C-1689-2019
dc.contributor.authorEsen, Selim
dc.contributor.authorOkuyucu, Berrin
dc.contributor.authorKoç, Fisun
dc.contributor.authorÖzdüven, Mehmet Levent
dc.date.accessioned2023-04-20T08:04:13Z
dc.date.available2023-04-20T08:04:13Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Zootekni Bölümü
dc.description.abstractThe current study aimed to determine the nutritional quality and aerobic stability of sorghum, maize, and their mixture silages without any additives. Sorghum and maize were harvested at dough stage from a local farm in Tekirdag. Fresh plant materials were chopped to a length of 2-3 cm and packed into polythene bags, and vacuumed. A total of 12 vacuum-packed silos (4 replications in each treatment) were prepared with sorghum (S), maize (M), and a mixture of sorghum-maize (SM) forage (w:w, 50:50 according to dry matter) and stored at room temperature for 60 days. The chemical and microbiological composition of silages with the rate of aerobic deterioration upon aerobic exposure were evaluated. Based on the pH and ammonia nitrogen concentration, all silages could be classified as good quality. The water-soluble carbohydrate level of the SM group increased due to mixing S and M forages, leading to improved lactic acid content. The NDF and ADF values of silages varied between 520.52-588.32 and 234.98-309.01 g kg(-1), and the differences between silages were significant (P<0.01). The Hemicellulose/Cellulose ratio of S, M, and SM silages were found 0.94, 1.49, and 1.18, respectively. The lactobacilli and yeast content of silages were significant and varied between 5.18-7.41 and 5.18-7.29 log cfu g -1 , and the highest and lowest values were observed in SM and S silages, respectively (P<0.01). No visible mold was detected in all silages after 5 days of aerobic exposure (P>0.05). The pH, CO2, and yeast numbers were varied in groups between 4.88-6.74, 55.71-119.33 g kg(-1), and 8.40-9.01 log cfu g(-1). It was concluded that it is possible to improve the nutritional and fermentation characteristics of sorghum and maize silage by ensiling their mixture. However, it is highly recommended that silage additives should be used to guarantee and strengthen the fermentation and aerobic stability of silage mostly made by a mixture of these two energetic forage crops.
dc.identifier.doi10.33462/jotaf.889657
dc.identifier.endpage69
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85122743004
dc.identifier.scopusqualityQ3
dc.identifier.startpage61
dc.identifier.trdizinid1151364
dc.identifier.urihttps://doi.org/10.33462/jotaf.889657
dc.identifier.urihttps://hdl.handle.net/20.500.11776/11022
dc.identifier.volume19
dc.identifier.wosWOS:000795484100006
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.institutionauthorOkuyucu, Berrin
dc.institutionauthorKoç, Fisun
dc.institutionauthorÖzdüven, Mehmet Levent
dc.language.isoen
dc.publisherUniv Namik Kemal
dc.relation.ispartofJournal of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectSorghum
dc.subjectMaize
dc.subjectSilage
dc.subjectAerobic Stability
dc.subjectSilage Quality
dc.subjectFermentation Characteristics
dc.subjectLactobacillus-Plantarum
dc.subjectDetergent Fiber
dc.subjectCorn
dc.subjectCultivars
dc.subjectPreservation
dc.subjectSudangrass
dc.subjectInoculant
dc.subjectDynamics
dc.subjectSystems
dc.titleDetermination of Nutritional Quality and Aerobic Stability of Sorghum, Maize, and Sorghum-Maize Mixture Silages
dc.typeArticle

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