Effects of Sour Yogurt as an Alternative Additive in Second Crop Corn Silage
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Dosyalar
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Mdpi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, we evaluated the influence of sour yogurt as a natural microbial inoculant in second-crop corn silages. For this purpose, two trials with different dilution rates were conducted. In Trial I, the groups 10 g sour yogurt + 5 g distilled water (SY10-2), 20 g sour yogurt + 10 g distilled water (SY20-2), 30 g sour yogurt + 15 g distilled water (SY30-2), 40 g sour yogurt + 20 g distilled water (SY40-2), 50 g sour yogurt + 25 g distilled water (SY50-2) and no additives were added to the control (CON) group. The groups in Trial II, 10 g sour yogurt + 10 g distilled water (SY10-1), 20 g sour yogurt + 20 g distilled water (SY20-1), 30 g sour yogurt + 30 g distilled water (SY30-1), 40 g sour yogurt + 40 g distilled water (SY40-1), 50 g sour yogurt + 50 g distilled water (SY50-1) and 10 g of distilled water were added to the control (WCON) group. For the silages opened on the 90th day of ensiling, the highest lactic acid content was determined in the SY20-2 and SY20-1 groups (p < 0.05). The lowest amount of ammonia nitrogen was in the SY30-2 group (p < 0.05). In the aerobic period, the SY10-2 and SY20-2 groups remained more stable than the others. As a result, the SY20-2, SY30-2, SY20-1, and SY30-1 groups improved the fermentation quality of corn silages, but the effect on aerobic stability was not significant and was similarly found with the homofermentative bacterial inoculants.
Açıklama
Anahtar Kelimeler
sour yogurt, corn, silage, fermentation quality, in vitro digestibility, animal nutrition, Lactic-Acid Bacteria, In-Vitro Digestibility, Aerobic Stability, Streptococcus-Thermophilus, Lactobacillus-Plantarum, Nutrient Digestibility, Milk-Production, Dry-Matter, Fermentation, Inoculants
Kaynak
Fermentation-Basel
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
8
Sayı
10
