Effects of Sour Yogurt as an Alternative Additive in Second Crop Corn Silage

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dc.authoridSOYCAN-ONENC, Sibel/0000-0001-9452-4435
dc.authoriderten, kadir/0000-0002-6307-1573
dc.contributor.authorÖnenç, Sibel Soycan
dc.contributor.authorErten, Kadir
dc.contributor.authorCanbolat, Önder
dc.date.accessioned2023-05-06T17:23:42Z
dc.date.available2023-05-06T17:23:42Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Zootekni Bölümü
dc.description.abstractIn 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.
dc.identifier.doi10.3390/fermentation8100494
dc.identifier.issn2311-5637
dc.identifier.issue10en_US
dc.identifier.scopus2-s2.0-85140638515
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.3390/fermentation8100494
dc.identifier.urihttps://hdl.handle.net/20.500.11776/12259
dc.identifier.volume8
dc.identifier.wosWOS:000874219600001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorÖnenç, Sibel Soycan
dc.institutionauthorErten, Kadir
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFermentation-Basel
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectsour yogurt
dc.subjectcorn
dc.subjectsilage
dc.subjectfermentation quality
dc.subjectin vitro digestibility
dc.subjectanimal nutrition
dc.subjectLactic-Acid Bacteria
dc.subjectIn-Vitro Digestibility
dc.subjectAerobic Stability
dc.subjectStreptococcus-Thermophilus
dc.subjectLactobacillus-Plantarum
dc.subjectNutrient Digestibility
dc.subjectMilk-Production
dc.subjectDry-Matter
dc.subjectFermentation
dc.subjectInoculants
dc.titleEffects of Sour Yogurt as an Alternative Additive in Second Crop Corn Silage
dc.typeArticle

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