Effects of Adding Ethanol Extract of Propolis on the Fermentation Quality, Aerobic Stability, Fatty Acid Profile, and In Vitro Digestibility of Alfalfa Silages

Basit Öğe Kaydı
dc.authoridYucel, Banu/0000-0003-4911-7720
dc.authoridSOYCAN-ONENC, Sibel/0000-0001-9452-4435
dc.authorscopusid48761910600
dc.authorscopusid8609499100
dc.authorscopusid57861216100
dc.contributor.authorSoycan Önenç, Sibel
dc.contributor.authorYücel, Banu
dc.contributor.authorTuran Uçman, Aslı
dc.date.accessioned2023-04-20T08:04:11Z
dc.date.available2023-04-20T08:04:11Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Zootekni Bölümü
dc.description.abstractThis study was planned to determine the effects of ethanol extract of propolis on the fermentation quality, fatty acid profile, aerobic stability, and in vitro digestibility of alfalfa silages. The ethanol extract of propolis was added to alfalfa at levels of 1000 mg/kg (PROP1), 2000 mg/kg (PROP2), and 3000 mg/kg (PROP3); propolis was not added to the control (CON) group. After the propolis was added, the pH value of the alfalfa silage declined, and the crude protein content was effectively preserved (p < 0.05). Adding propolis to alfalfa silages caused crude fiber, neutral detergent fiber, and acid detergent fiber (p < 0.05) to decrease. The ethanol extract of propolis significantly improved the lactic acid content and reduced the NH3-N content (p < 0.05). Propolis significantly improved the unsaturated fatty acid content (p < 0.05) and reduced the saturated fatty acid content (p < 0.05). In addition, propolis significantly improved the relative feed value, the digestibility of the organic matter, and the in vitro metabolic energy content (p < 0.05). These results show that the ethanol extract of propolis improves the silage quality of last cutting alfalfa silages, and has potential as an antimicrobial silage additive.
dc.identifier.doi10.3390/fermentation8080412
dc.identifier.issn2311-5637
dc.identifier.issue8en_US
dc.identifier.scopus2-s2.0-85136606762
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.3390/fermentation8080412
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10983
dc.identifier.volume8
dc.identifier.wosWOS:000846021800001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorSoycan Önenç, Sibel
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.subjectPropolis
dc.subjectAlfalfa
dc.subjectSilage
dc.subjectFermentation Quality
dc.subjectIn Vitro Digestibility
dc.subjectChemical-Composition
dc.subjectNutritive-Value
dc.subjectPropionic-Acid
dc.subjectCorn-Silage
dc.subjectPerformance
dc.subjectAdditives
dc.subjectMonensin
dc.subjectFiber
dc.titleEffects of Adding Ethanol Extract of Propolis on the Fermentation Quality, Aerobic Stability, Fatty Acid Profile, and In Vitro Digestibility of Alfalfa Silages
dc.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
10983.pdf
Boyut:
521.89 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
Ziraat Fakültesi Koleksiyonu