Effects of sour yogurt addition to corn silage on silage fermentation, aerobic stability, and in vitro digestibility
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Universitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Objective: The objective of this study was to determine the effects of sour yogurt addition on fermentation, aerobic stability, and in vitro digestibility of corn silages. Materials and Methods: The research material consisted of harvested corn in October and sour yogurt. The experimental groups included the control without yogurt added, 10 g sour yogurt (Y10), 20 g sour yogurt (Y20), 30 g sour yogurt (Y30), 40 g sour yogurt (Y40), and 50 g sour yogurt. The sour yogurt was added to 1 kg of fresh corn. Results: It was found that the amount of crude protein (CP) increased with the addition of yogurt (p<0.01). Water soluble carbohydrate (WSC) contents increased in the groups to which yogurt was added at a high level (p>0.01). In the study, the highest lactic acid (LA) content was determined as 69.44 and 69.48 g/kg dry matter (DM) in the Y40 and Y50 groups, while the lowest was determined as 64.64 g/kg DM in the control group (p<0.01). As the amount of yogurt added to corn increased (except Y50), the amount of ammonia nitrogen decreased (p<0.01). The addition of sour yogurt increased the amount of enzyme-soluble organic matter, in vitro organic matter digestibility, and metabolic energy (ME) contents of corn silages (p<0.01). Conclusion: From the study conducted, it was concluded that the addition of sour yogurt to corn at the level of 20 and 30 g/kg had a positive effect on the chemical and microbiological properties of silages. © 2022 Authors. All rights reserved.
Açıklama
Anahtar Kelimeler
Corn, fermentation, silage, sour yogurt
Kaynak
Journal of Agriculture Faculty of Ege University
WoS Q Değeri
Scopus Q Değeri
N/A
Cilt
59
Sayı
4
