Effect of freeze-dried kefir culture inoculation on nutritional quality, in vitro digestibility, mineral concentrations, and fatty acid composition of white clover silages

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dc.authoridEsen, Selim/0000-0001-9270-7086
dc.authoridKOC, Fisun/0000-0002-5978-9232
dc.authorwosidEsen, Selim/C-1689-2019
dc.authorwosidKOC, Fisun/ABA-3379-2020
dc.contributor.authorEsen, Selim
dc.contributor.authorCabi, Evren
dc.contributor.authorKoç, Fisun
dc.date.accessioned2023-05-06T17:19:35Z
dc.date.available2023-05-06T17:19:35Z
dc.date.issued2022
dc.departmentFakülteler, Fen Edebiyat Fakültesi, Biyoloji Bölümü
dc.departmentFakülteler, Ziraat Fakültesi, Zootekni Bölümü
dc.description.abstractIn this investigation, the aim was to examine the impact of freeze-dried kefir culture (KC) on fermentation characteristics, aerobic stability, nutritive value, in vitro digestibility, some micro- and macronutrient concentration, and fatty acid (FA) composition of white clover (WC) silages. White clover silages were either uninoculated (Con) or inoculated with KC at the following application rates: 10 mg/kg (K10), 50 mg/kg (K50), 100 mg/kg (K100) on a fresh basis, and ensiled in laboratory-scale silos for 270 days, followed by 5 days of aerobic exposure. Changes in fermentation characteristics and nutritive value, in vitro digestibility and gas production (GP), mineral concentrations, and FA composition were assessed in terminal silages. The results showed that KC could effectively reduce neutral detergent fiber, hemicellulose, and ammonia-N contents. The increased acetic acid content of KC-treated silages improved aerobic stability. Freeze-dried kefir culture made no significant difference in cumulative GP and estimated parameters except for 48 and 72 h. It is evidently clear from the findings that KC reduced the K, Na, Se, and B concentrations of WC silages, whereas Ca, Zn, and Fe concentrations increased. In addition, KC significantly increased the proportion of saturated FA (SFA) in WC silages, whereas the proportion of polyunsaturated FA (PUFA) decreased. However, KC did not significantly affect the monounsaturated FA proportion of WC silages. Overall, it is concluded that adding 50-100 mg/kg of KC on a fresh basis is appropriate to improve the nutritional value of WC silages.
dc.identifier.doi10.1007/s13399-022-03422-z
dc.identifier.issn2190-6815
dc.identifier.issn2190-6823
dc.identifier.scopus2-s2.0-85140604199
dc.identifier.scopusqualityQ3
dc.identifier.urihttps://doi.org/10.1007/s13399-022-03422-z
dc.identifier.urihttps://hdl.handle.net/20.500.11776/11872
dc.identifier.wosWOS:000871281900003
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorCabi, Evren
dc.institutionauthorKoç, Fisun
dc.language.isoen
dc.publisherSpringer Heidelberg
dc.relation.ispartofBiomass Conversion And Biorefinery
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAerobic stability
dc.subjectFatty acids
dc.subjectGas production
dc.subjectKefir
dc.subjectMicronutrients
dc.subjectWhite clover
dc.subjectAerobic Stability
dc.subjectGas-Production
dc.subjectFermentation Characteristics
dc.subjectMilk-Production
dc.subjectForage Legumes
dc.subjectTibetan Kefir
dc.subjectCorn
dc.subjectAlfalfa
dc.subjectBacteria
dc.subjectGrass
dc.titleEffect of freeze-dried kefir culture inoculation on nutritional quality, in vitro digestibility, mineral concentrations, and fatty acid composition of white clover silages
dc.typeArticle

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