The impact of wheat bran and molasses addition to caramba mix silage on feed value and in vitro organic matter digestibility

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dc.authorscopusid57211392827
dc.contributor.authorGülen, Seda
dc.date.accessioned2023-05-06T17:20:49Z
dc.date.available2023-05-06T17:20:49Z
dc.date.issued2023
dc.departmentFakülteler, Fen Edebiyat Fakültesi, Matematik Bölümü
dc.description.abstractBackground: The fermentation process in silage is an inherently uncontrolled process that results in significant nutritional losses. Supplementing silage with different additives may boost nutrient and energy recovery during fermentation, which in turn can boost animal productivity. However, the impact of wheat bran and molasses addition on feed value of caramba mix silage is unknown. Methods: This study determined the impact of molasses and wheat straw addition on fermentation and in vitro organic matter digestibility of caramba mix silage. Caramba was cut at harvest maturity and subjected to five different treatments, i.e., control, addition of 5% and 10% molasses, and addition of 5% and 10% wheat bran. Caramba mix and additives were mixed and ensiled into laboratory type 1 L glass containers. Silage fermentation, chemical and microbiological composition, and in vitro metabolic energy content in silages were determined 60 days after the initiation of treatments. Results: Different chemical and microbial properties of silage were significantly altered by the addition of molasses and wheat bran. The addition of 10% molasses resulted in the highest values of all measured traits of Caramba mix silage. The dry matter was 27.00%, 28.44%, 33.93%, 32.67%, and 30.61% in control, 5% molasses, 10% molasses, 5% wheat bran and 10% wheat bran, respectively. Similarly, pH was 5.32, 4.89, 4.56, 4.62, and 4.39 in control, 5% molasses, 10% molasses, 5% wheat bran and 10% wheat bran, respectively. Likewise, crude protein was 14.58%, 13.03%, 16.23%, 14.75%, and 16.42% in control, 5% molasses, 10% molasses, 5% wheat bran and 10% wheat bran, respectively. Conclusion: It is concluded that addition of molasses and wheat bran to the caramba mix silage increased the chemical, and microbiological qualities. Particularly molasses improved the digestibility of silage. Therefore, it is recommended that 10% molasses should be added during the fermentation of the silage to improve chemical, and microbiological properties of Caramba mix silage. © 2022 The Author(s)
dc.identifier.doi10.1016/j.jksus.2022.102400
dc.identifier.issn1018-3647
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85141525206
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.jksus.2022.102400
dc.identifier.urihttps://hdl.handle.net/20.500.11776/11970
dc.identifier.volume35
dc.identifier.wosWOS:001019730900001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorGülen, Seda
dc.language.isoen
dc.publisherElsevier B.V.
dc.relation.ispartofJournal of King Saud University - Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAdditive
dc.subjectCaramba mix
dc.subjectOrganic matter digestibility
dc.subjectSilage quality
dc.titleThe impact of wheat bran and molasses addition to caramba mix silage on feed value and in vitro organic matter digestibility
dc.typeArticle

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