Effects of whipped cream addition on fermentation quality and relative feed value of alfalfa silage

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dc.contributor.authorÖnenç, Sibel Soycan
dc.contributor.authorYayla, Damla
dc.contributor.authorŞerbetçi, Merve İrez
dc.date.accessioned2024-10-29T17:43:41Z
dc.date.available2024-10-29T17:43:41Z
dc.date.issued2021
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractThis study aims to determine the effects of whipped cream addition to alfalfa on fermentation quality and relative feed value (RFV). Alfalfa harvested at the beginning of blooming (5th cutting) was withered under laboratory conditions for 48 hours. In the study, 4 different levels of whipped cream were used, and no additives were added to the control group. A total of 20 packages of silage were left for fermentation in a closed storage (16±2 °C) for 90 days, 4 repetitions for each group. As a results of this study dry matter (DM) contents of silages increased due to the increase in the level of whipped cream addition. pH of silages was decreased significantly in the groups that participated in 20 ve 30 g kg-1 of whipped cream compared to the control (P < 0.01). In these groups, crude protein (CP) amount was higher (P < 0,01), and ammonia nitrogen (NH3-N) was lower (P < 0.01) than control and other whipped cream groups. The water soluble carbohydrate (WSC) contents increased in parallel with the increase in the whipped cream level added to the alfalfa, and lactic acid (LA), as for that, was determined to be the highest (80.40 g kg-1 DM) level in the group with 30 g kg-1 whipped cream. In the same group, neutral detergent fiber (NDF: 383.1 g kg-1 DM) and acid detergent fiber (ADF: 245.4 g kg-1 DM) were observed to be at the lowest level, yeast numbers decreased similarly, enterobacter and mold did not develop, and RFV increased. According to the results obtained from the study, it was demonstrated that by adding 20 or 30 mg kg-1 of whipped cream to alfalfa, quality alfalfa silage could be obtained, and the waste whipped cream can be used as a silage additive and can be recycled to the economy. © 2021 Universidade Estadual de Londrina. All rights reserved.
dc.identifier.doi10.5433/1679-0359.2021v42n6Supl2p4115
dc.identifier.endpage4132
dc.identifier.issn1676-546X
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-85117209404
dc.identifier.scopusqualityQ3
dc.identifier.startpage4115
dc.identifier.urihttps://doi.org/10.5433/1679-0359.2021v42n6Supl2p4115
dc.identifier.urihttps://hdl.handle.net/20.500.11776/12566
dc.identifier.volume42
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherUniversidade Estadual de Londrina
dc.relation.ispartofSemina:Ciencias Agrarias
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAlfalfa
dc.subjectFermentation quality
dc.subjectSilage
dc.subjectWhipped cream
dc.titleEffects of whipped cream addition on fermentation quality and relative feed value of alfalfa silage
dc.title.alternativeEfeitos da adição de creme de leite na qualidade de fermentação e valor alimentar relativo da silagem de alfafa
dc.typeArticle

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